Can I Use Regular Breadcrumbs Instead of Panko?

Yes, but panko breadcrumbs are highly recommended for their light, flaky texture, which creates the best crunch. Regular breadcrumbs work in a pinch, but they won’t be as crispy.

How Long Should I Marinate the Chicken?

At least 30 minutes, but up to 4 hours for maximum flavor and tenderness. Over-marinating can make the chicken mushy, so don’t exceed 4 hours.

Can I Make These Gluten-Free?

Absolutely! Use gluten-free flour and gluten-free panko breadcrumbs. I’ve tested this with almond flour and crushed gluten-free crackers, and it works beautifully.

Why Are My Chicken Strips Soggy?

Sogginess is often caused by overcrowding the pan or skipping the preheat step. Ensure your air fryer, oven, or fryer is preheated, and cook in batches if needed.

Can I Bake Instead of Air Fry or Deep Fry?

Yes! Bake at 425°F (220°C) for 15–18 minutes, flipping halfway. Place the strips on a wire rack over a baking sheet to ensure even crispiness.

How Do I Store Leftover Chicken Strips?

Store in an airtight container in the fridge for up to 3 days. To reheat, use the air fryer at 350°F (175°C) for 3–5 minutes to restore crispiness.

Can I Freeze Uncooked Chicken Strips?

Yes! After coating the strips, place them on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 1 month. Cook directly from frozen, adding a few extra minutes to the cooking time.

What’s the Best Oil for Frying?

Use oils with a high smoke point, like avocado oil, canola oil, or peanut oil. Avoid olive oil, as it can burn at high temperatures.

How Do I Know When the Chicken is Fully Cooked?

Use a meat thermometer to check the internal temperature. It should reach 165°F (74°C). If you don’t have a thermometer, cut into a strip; the meat should be opaque with no pink.

Can I Add Seasonings to the Coating?

Absolutely! I love adding smoked paprika, garlic powder, or cayenne pepper to the flour or breadcrumbs for extra flav

Crispy Chicken Strips Recipe 2025

Description

This crispy chicken strips recipe is your ultimate guide to restaurant-quality tenders at home. With a buttermilk marinade, double-coated panko breading, and foolproof cooking methods, these strips are guaranteed to be a hit with the whole family!

Ingredients

Scale

For the Chicken Strips:

1 lb chicken tenders or boneless, skinless chicken breasts (cut into 1-inch strips)
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
1 tsp garlic powder
1 tsp paprika
1 tsp salt
½ tsp black pepper

For the Coating:

1 cup all-purpose flour
1 cup panko breadcrumbs
1 tsp smoked paprika
1 tsp onion powder
½ tsp cayenne pepper (optional, for heat)
1 tsp salt
½ tsp black pepper

For Cooking:

Cooking spray or oil (avocado oil or olive oil work great)

Instructions

In a bowl, mix buttermilk, garlic powder, paprika, salt, and pepper. Add chicken strips, ensuring they’re fully coated. Cover and refrigerate for 30 minutes to 4 hours.
In one shallow dish, combine flour, smoked paprika, onion powder, cayenne, salt, and pepper. In another dish, place panko breadcrumbs.
Remove chicken from the buttermilk, letting excess drip off. Dredge each strip in the flour mixture, dip back into the buttermilk, and coat with panko breadcrumbs. Press gently to ensure the crumbs stick.
Air Fryer Method: Preheat to 400°F (200°C). Arrange strips in a single layer, spray lightly with oil, and cook for 10–12 minutes, flipping halfway.
Oven Method: Preheat to 425°F (220°C). Place strips on a wire rack over a baking sheet, spray with oil, and bake for 15–18 minutes, flipping halfway.
Deep Fryer Method: Heat oil to 375°F (190°C). Fry strips for 4–5 minutes until golden brown.
Let strips rest for 2–3 minutes before serving. Pair with your favorite dipping sauces ranch, honey mustard, or spicy mayo!

Notes

Buttermilk Substitute: Mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.

Gluten-Free Option: Use gluten-free flour and gluten-free panko breadcrumbs.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F (175°C) for 3–5 minutes to restore crispiness.

Prep Time: 10 minutes
Cook Time: 10–18 minutes