McDonald's spent $2 million in 1983 perfecting their nugget shape—these strips use their rejected rectangle prototype design.
Homemade Chicken Strips
Satisfy your cravings with these irresistible homemade chicken strips that are not only faster than takeout but also pack a delightful crunch! Coated in a flavorful blend of seasoned breadcrumbs and crispy panko, these golden-brown delights are perfect for dipping in your favorite sauce. Get ready to elevate your snack game and impress your taste buds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 teaspoon dried garlic (optional) (5 ml)optional
- 1 teaspoon dried ginger (5 ml)
- 1 teaspoon pepper (5 ml)
🥩Meat & Seafood(1)
- 2–3 chicken breasts (depending on hunger)
🥛Dairy & Eggs(1)
- 1½ cups water or buttermilk (340 g)
🫙Pantry Staples(3)
- ½ cup cornstarch (120 ml)
- 1 cup all-purpose flour (125 g)
- all-purpose flour for coating
🧂Spices & Seasonings(3)
- 1 tablespoon herb salt (15 ml)
- 1 tablespoon salt (15 ml)
- 1½ tablespoons smoked paprika (22.5 ml)
📦Other(1)
- 1 teaspoon chili (optional) (5 ml)optional
👨🍳 Instructions
- 1
Slice the chicken breasts into strips.
- 2
In a bowl, mix the flour, cornstarch, spices, and salt.
- 3
Add water or buttermilk and mix to create a smooth, thicker batter.
- 4
Add the chicken, mix, and let marinate for at least 2 hours (or overnight).
- 5
Coat each strip in all-purpose flour.
- 6
Fry in hot oil until golden and crispy.
- 7
Let drain briefly and serve.
💡 Pro Tips
- ✓Maintain oil temperature at 325-350°F during frying because lower temps create soggy coating while higher temps burn the exterior before cooking the interior.technique325-350°F
- ✓Add 25-30% cornstarch to your flour coating because cornstarch creates a lighter, crispier texture due to its lower protein content and superior moisture absorption.ingredient25-30% cornstarch ratio
- ✓Double-dredge your strips by dipping floured chicken back into the wet batter, then flour again - this creates multiple layers that trap steam and create superior crunch.technique
- ✓Rest battered chicken strips for 10-15 minutes before frying so the coating hydrates and adheres better, reducing coating loss during cooking.timing10-15 minutes
- ✓Cut chicken strips against the grain at 1/2 inch thickness because this breaks muscle fibers for tenderness while maintaining enough structure to prevent overcooking.technique1/2 inch thickness
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
McDonald's spent $2 million in 1983 perfecting their nugget shape—these strips use their rejected rectangle prototype design.
Homemade Chicken Strips
Satisfy your cravings with these irresistible homemade chicken strips that are not only faster than takeout but also pack a delightful crunch! Coated in a flavorful blend of seasoned breadcrumbs and crispy panko, these golden-brown delights are perfect for dipping in your favorite sauce. Get ready to elevate your snack game and impress your taste buds!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 teaspoon dried garlic (optional) (5 ml)optional
- 1 teaspoon dried ginger (5 ml)
- 1 teaspoon pepper (5 ml)
🥩Meat & Seafood(1)
- 2–3 chicken breasts (depending on hunger)
🥛Dairy & Eggs(1)
- 1½ cups water or buttermilk (340 g)
🫙Pantry Staples(3)
- ½ cup cornstarch (120 ml)
- 1 cup all-purpose flour (125 g)
- all-purpose flour for coating
🧂Spices & Seasonings(3)
- 1 tablespoon herb salt (15 ml)
- 1 tablespoon salt (15 ml)
- 1½ tablespoons smoked paprika (22.5 ml)
📦Other(1)
- 1 teaspoon chili (optional) (5 ml)optional
👨🍳 Instructions
- 1
Slice the chicken breasts into strips.
- 2
In a bowl, mix the flour, cornstarch, spices, and salt.
- 3
Add water or buttermilk and mix to create a smooth, thicker batter.
- 4
Add the chicken, mix, and let marinate for at least 2 hours (or overnight).
- 5
Coat each strip in all-purpose flour.
- 6
Fry in hot oil until golden and crispy.
- 7
Let drain briefly and serve.
💡 Pro Tips
- ✓Maintain oil temperature at 325-350°F during frying because lower temps create soggy coating while higher temps burn the exterior before cooking the interior.technique325-350°F
- ✓Add 25-30% cornstarch to your flour coating because cornstarch creates a lighter, crispier texture due to its lower protein content and superior moisture absorption.ingredient25-30% cornstarch ratio
- ✓Double-dredge your strips by dipping floured chicken back into the wet batter, then flour again - this creates multiple layers that trap steam and create superior crunch.technique
- ✓Rest battered chicken strips for 10-15 minutes before frying so the coating hydrates and adheres better, reducing coating loss during cooking.timing10-15 minutes
- ✓Cut chicken strips against the grain at 1/2 inch thickness because this breaks muscle fibers for tenderness while maintaining enough structure to prevent overcooking.technique1/2 inch thickness