Welcome to the ultimate guide for creating irresistibly crispy, tender, and perfectly seasoned chicken strips right in your own kitchen! Forget the fast-food drive-thru; these homemade golden chicken strips are a true culinary triumph, guaranteed to become a family favorite, especially among the little ones. They strike the perfect balance between a deeply flavorful marinade and an unbelievably crunchy coating, ensuring every bite is a delightful experience.
If you’re seeking another sensational chicken dish, we also highly recommend this amazing and flavorful chicken Francese recipe – a fantastic choice for an elegant yet easy meal.
This recipe for wonderfully tender and incredibly easy-to-make crunchy chicken strips is nothing short of genius. For those who have been long-time readers, you might already be familiar with the wildly popular oven baked crispy chicken tenders recipe that resides in our blog archive. It stands as, by far, the most viewed chicken recipe on our blog, and you can click here to discover it. While that recipe is a staple, I’ve been eager to develop an even simpler version, particularly for beginner cooks, one that eliminates any guesswork about achieving that ideal crispy texture without excessive effort or wondering if the coating is just right.
My personal journey with this recipe has been quite a rewarding one. I’ve prepared these delectable chicken strips multiple times – three, to be precise! The first time was for my family during a visit to Egypt, where it received rave reviews. Then, I whipped them up for my own children here at home, who instantly declared them a new favorite. Just about ten days ago, I made them a third time for a gathering with friends, and on that occasion, I tripled the recipe to ensure there was plenty for everyone. I can confidently tell you, they were an absolute smash hit, and every single person loved them, asking for the recipe!
The origin of this recipe is rather charming. I initially stumbled upon it within a Facebook group dedicated to amateur cooks, where members share their culinary discoveries. To my delightful surprise, not long after, my aunt mentioned this very recipe, sharing that her daughter had told her about it. She enthusiastically recounted how amazing the chicken strips were and how both adults and kids alike adored them. Her endorsement, based on her daughter’s experience, was 100 percent accurate – this recipe truly delivers on its promise of deliciousness and widespread appeal.
So, let’s dive into the delicious details and unlock the secrets to these extraordinary crispy chicken strips!
Crafting the Perfect Marinade
The magic of these chicken strips begins with a flavorful marinade that infuses the chicken with moisture and taste. We’ll start by combining all the dry ingredients for the marinade in a deep bowl. This typically includes a blend of spices like garlic salt, Italian seasoning, paprika, and black pepper, along with flour, cornstarch, and onion powder. The flour and cornstarch in the marinade might seem unusual, but they play a crucial role in creating a base for the coating to adhere to and contribute to the overall texture.
Next, we introduce the wet components. To the dry mix, add water, ketchup, tomato paste, yogurt, and vinegar. Each of these ingredients contributes to the depth of flavor and tenderizing effect of the marinade. Ketchup and tomato paste provide a subtle tang and umami, while yogurt and vinegar work together to tenderize the chicken fibers, ensuring a juicy interior even after frying.
Mix these ingredients exceptionally well until you achieve a smooth, liquid-like batter consistency. There should be no dry lumps; the goal is a homogenous mixture that will thoroughly coat every piece of chicken, allowing the flavors to penetrate deep into the meat.
Once your marinade is perfectly mixed, add the chicken strips, ensuring each piece is fully submerged and coated. Cover the bowl and refrigerate it. Allowing the chicken to soak in all these incredible flavors for at least two hours is crucial, but for the most succulent and tender results, marinating it overnight is highly recommended. This extended period allows the acids in the yogurt and vinegar to work their magic, breaking down tough fibers and making the chicken incredibly tender, while the spices infuse completely.
Achieving the Ultimate Crispy Coating
While your chicken is marinating, or just before you’re ready to fry, prepare the coating. In a separate bowl, combine all the dry coating ingredients: flour, cornstarch, baking powder, salt, turmeric, and freshly ground black pepper. Whisk them together thoroughly until uniformly mixed. The combination of flour and cornstarch is key here; cornstarch adds an extra layer of crispiness and helps the coating stay crunchy longer, while baking powder contributes to a lighter, airier texture.
Once the chicken has marinated sufficiently, remove the pieces from the wet marinade, allowing any excess to drip off slightly. Then, lightly dip each chicken strip into the dry coating mixture, ensuring it is well covered. The critical instruction here is “do not press tightly.” Gently rolling or tossing the chicken in the coating allows for a natural, slightly craggy texture to form, which translates into those wonderfully crispy nooks and crannies when fried. Pressing too hard can create a dense, less crispy crust.
Frying to Golden Perfection
For the best results, deep-frying is the recommended method. Heat about 2 cups of oil in a sturdy frying pan or deep pot to 365 degrees Fahrenheit (185 degrees Celsius). Maintaining the correct oil temperature is vital for perfectly cooked and crispy chicken. If the oil isn’t hot enough, the chicken will absorb too much oil and become greasy. If it’s too hot, the coating will burn before the chicken cooks through. Using a thermometer is ideal, but if you don’t have one, you can test by dropping a small pinch of coating into the oil; it should sizzle vigorously and immediately float to the surface.
Carefully place the coated chicken strips into the hot oil, ensuring not to overcrowd the pan. Fry the chicken pieces for approximately 2-4 minutes per side, depending on their size and thickness, or until they reach a beautiful golden brown color and are cooked through. You’ll know they’re ready when they float and have an internal temperature of 165°F (74°C). Once cooked, remove the chicken strips from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. This step is essential to prevent the strips from becoming soggy.
Serve these hot, crispy, and juicy chicken strips immediately with your favorite sauce or dip. My children absolutely adored them dipped in fresh salsa, but they pair wonderfully with honey mustard, barbecue sauce, ranch dressing, or even a spicy mayo. The possibilities are endless!
Important Considerations & Tips for Success
- Cutting the Chicken: For the most tender strips, always cut the chicken breasts against the grain. This shortens the muscle fibers, making the cooked chicken less chewy.
- Oil Management: If deep frying is a concern, you might try shallow frying the chicken in less oil. However, be aware that baking these chicken strips in the oven may not yield the same level of crispiness or texture as deep frying, as the marinade and coating are specifically designed for this cooking method.
- Don’t Overcrowd the Pan: Fry in batches to maintain a consistent oil temperature and ensure even cooking and crispiness. Overcrowding will lower the oil temperature and result in greasy, less crispy chicken.
- Rest After Frying: While tempting to eat immediately, letting the chicken rest on a wire rack for a minute or two allows the residual heat to finish cooking and the juices to redistribute, leading to even juicier results.
- Make Ahead & Storage: You can prepare the marinade and let the chicken soak overnight. Leftover chicken strips can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in an air fryer or oven for best crispiness.
Related Recipes to Explore
- If you loved these chicken strips, you’ll definitely want to try our flavorful ground chicken patties, breaded and fried to crispy golden perfection. This chicken patties recipe is a winner chicken dinner indeed, offering a different but equally delicious texture and flavor profile.
We genuinely hope you’ll adore this recipe as much as we do. If you decide to make these golden crispy chicken strips, please snap a pic and hashtag it #amiraspantry — we absolutely love seeing your culinary creations on Instagram, Facebook, and Twitter! Your posts inspire us and our community.
Don’t want to miss out on any delicious recipes or kitchen tips? Sign up for the FREE Amira’s Pantry newsletter! It’s delivered straight to your inbox, packed with lots of helpful tips and delightful surprises. And to stay even more connected, follow us on Facebook, Twitter, Pinterest, and Instagram for all the latest updates, behind-the-scenes glimpses, and mouth-watering food photos.
Golden Crispy Chicken Strips
Print
Pin
Rate
SaveSaved!
Ingredients
- 2 pounds boneless skinless chicken breasts cut into stripes against the grain.*
For the marinade:
- 1 teaspoon garlic salt.
- 2 garlic cloves crushed.
- ½ teaspoon Italian seasoning.
- ½ teaspoon paprika.
- ⅛ teaspoon freshly ground black pepper.
- 1 cup flour.
- 2 teaspoon cornstarch.
- 2 Tablespoons yogurt.
- 1 teaspoon onion powder.
- 1 teaspoon tomato paste.
- 1 Tablespoon ketchup.
- 2 Tablespoons vinegar.
- ½ teaspoon salt or to taste.
- 1 cup water
For coating:
- 2 cups flour.
- ¼ cup cornstarch.
- 1 teaspoon Baking Powder.
- ½ teaspoon salt.
- ½ teaspoon turmeric.
- ¼ teaspoon freshly ground black pepper.
- 2 cups Oil for frying
Instructions
- In a deep bowl, combine all the marinade ingredients (garlic salt, crushed garlic, Italian seasoning, paprika, black pepper, flour, cornstarch, yogurt, onion powder, tomato paste, ketchup, vinegar, salt, and water) and stir very well until thoroughly mixed and smooth.
- Add the chicken strips to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and tenderize the chicken.
- When you’re ready to fry, heat about 2 cups of cooking oil in a large frying pan or deep pot to a temperature of 365 degrees Fahrenheit (185 degrees Celsius).
- In a separate shallow bowl, combine all the coating ingredients (flour, cornstarch, baking powder, salt, turmeric, and black pepper) and stir well to create an even mixture.
- Remove chicken pieces from the marinade, allowing any excess to drip off. Coat each chicken strip all around with the dry coating mixture. Do not press the coating tightly onto the chicken; a light, even dusting is key for the best crispy texture.
- Carefully place the coated chicken strips into the hot oil, frying in batches to avoid overcrowding. Fry each side for 2-4 minutes, or until golden brown and cooked through (internal temperature of 165°F/74°C).
- Remove the fried chicken strips and place them on a wire rack set over a baking sheet to drain any excess oil. Serve hot and ENJOY your perfectly golden, crispy, and tender chicken strips!
Video
Notes
Time to Show You Off!
We absolutely love seeing your kitchen masterpieces! This section is dedicated to showcasing some of the fantastic golden crispy chicken strips made by our wonderful community. Your culinary efforts inspire us and others to get cooking!
