buttermilk fried chicken strips recipe

The Best buttermilk fried chicken strips recipe

I’ve been making buttermilk fried chicken strips for years, and there’s just something about them that makes every meal feel special. These strips aren’t just quick to cook—they’re packed with flavor and that perfect crispy texture that sticks to your ribs. I love how they’re tender inside but still hold up when you bite into them, and the buttermilk marinade gives them that juicy, melt-in-your-mouth quality that makes them irresistible. My kids swear by them, especially when they come home from school and I’ve got a batch cooking on the stove. They’ll eat them straight from the pan, no utensils needed, and that’s when I know I’ve done something right.

This recipe isn’t just for big occasions—it’s a go-to for everyday meals too. Whether it’s a weeknight dinner or a weekend family gathering, these strips are easy to scale up or down, and they pair well with all kinds of sides. I’ve had them with mac and cheese, coleslaw, or even just plain buttered rice, and they always taste better than store-bought. Plus, the buttermilk marinade isn’t just for flavor—it actually helps keep the chicken moist and tender, so you’re not dealing with dry, crumbly meat. My husband and kids will argue over who gets the last bite, and honestly, that’s the best kind of victory. It’s a recipe that’s simple enough for beginners but deep enough in flavor to make you feel like you’re cooking for a crowd, even if it’s just your family.

Crispy Buttermilk Fried Chicken Strips

4.8 from 588 votes

Juicy, golden fried chicken strips coated in a tangy buttermilk batter, perfect for a satisfying snack or side dish. Lightly spiced and crispy on the outside, tender inside.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time35 mins

Resting Time0 mins

Total Time55 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Buttermilk Batter

• 1 cup all-purpose flour
• 1 cup buttermilk
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 large egg, beaten

For the Chicken

• 6 boneless, skinless chicken breasts, cut into strips
• 1 tbsp olive oil

For the Coating

• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp smoked paprika

For the Sauce

• ½ cup mayonnaise
• ¼ cup ketchup
• 1 tbsp hot sauce (optional)
• 1 tsp lemon juice

👨‍🍳Directions

1. 1 Preheat oven to 425°F (220°C). Lightly spray a baking sheet with oil and line it with parchment paper.
2. 2 In a large bowl, whisk together flour, baking powder, salt, paprika, garlic powder, and onion powder. Set aside.
3. 3 In another bowl, combine buttermilk, beaten egg, and mix well. Add chicken strips and coat evenly in the batter, letting excess drip off. Place strips on the prepared baking sheet.
4. 4 In a separate bowl, mix panko, Parmesan cheese, garlic powder, and smoked paprika. Sprinkle evenly over the chicken strips.
5. 5 Place the baking sheet in the oven and bake for 20 minutes, flipping halfway through, until golden brown and crispy.
6. 6 While chicken cooks, mix mayonnaise, ketchup, hot sauce, and lemon juice in a small bowl to make the sauce.
7. 7 Serve hot chicken strips with the sauce on the side or drizzled over the top.

🔧Equipment

• Mixing bowls (2)
• Baking sheet
• Oven
• Cooling rack
• Paper towels
• Spray bottle (for oil)
• Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 7❤️Cholesterol: 100🧂Sodium: 850🌾Total Carbs: 35🥦Dietary Fiber: 2🍬Sugars: 6🥩Protein: 35

📝Notes

For extra crispiness, double-bake the chicken for 5–7 minutes after the initial 20 minutes.,Substitute buttermilk with plain yogurt for a lighter option.,Ensure chicken strips are fully cooked (internal temp 165°F/74°C) to avoid foodborne illness.

This buttermilk fried chicken strips recipe is always a crowd-pleaser because it’s crispy, tender, and packed with flavor—perfect for any occasion. Whether you’re hosting a casual family dinner or a bigger gathering, these strips cut down on prep time without sacrificing that satisfying crunch, making them ideal for busy cooks who still want a showstopper dish. Plus, they’re easy to scale up, so they never run out while everyone’s eating.

❓ Frequently Asked Questions About Crispy Buttermilk Fried Chicken Strips

What is the secret to achieving crispy buttermilk fried chicken strips?

The secret lies in using a well-balanced buttermilk marinade (1:1 buttermilk to flour ratio) and frying at a consistent temperature of around 350°F (175°C) for 10-12 minutes. Double-frying (cooling briefly before a second fry at 375°F/190°C) ensures extra crispiness without sogginess.

Can I use store-bought buttermilk instead of homemade?

Yes! Store-bought buttermilk works fine, but check the label to ensure it’s not too thick or sweetened. If it’s too thin, add a splash of milk to thicken it for better marinade consistency.

Why does my buttermilk fried chicken strip turn out greasy instead of crispy?

Greasy strips usually happen from overcrowding the fryer or frying at too low a temperature. Use a deep pot with enough oil (about 2–3 inches deep) and fry in batches. Also, ensure the oil is hot enough (350°F/175°C) before adding the strips.

How long should I marinate the chicken strips before frying?

For best flavor and tenderness, marinate the strips for at least 1–2 hours, but overnight (refrigerated) works even better. The longer they marinate, the deeper the flavor penetrates.

Can I make buttermilk fried chicken strips ahead of time and reheat them?

Yes! Prep the strips ahead by marinating and frying, then store in an airtight container in the fridge for up to 2 days. Reheat in a 350°F (175°C) oven for 10–15 minutes (or in oil in a pan) to restore crispiness. Avoid microwaving to prevent sogginess.