You know that craveable crunch that makes you stop mid-bite? These fried chicken strips deliver exactly that—crispy, juicy, and wildly adaptable. Whether you prefer classic Southern buttermilk, gluten-free almond-crusted, or bold Korean-style spice, this roundup has 25 flavor-packed fried chicken strips recipes to match your mood and skill level.
I test these with an instant-read thermometer so the centers hit 165°F every time. If you like hands-off options, several recipes convert nicely to an air fryer. Read on for crisp coatings, shortcut tricks, and helpful tools sprinkled throughout—plus clear timing, temps, and storage tips so your fried chicken strips come out perfect, every time.
1. Classic Buttermilk Fried Chicken Strips
These are the archetype: tangy buttermilk-brined strips with a seasoned flour crust that fries up ultra-crisp. The marinade tenderizes while the double-dredge locks in juiciness and crunch. Perfect for game day or a family dinner—kids and grown-ups both love the tender interior and crackly exterior.
Ingredients
- 1 1/2 pounds boneless, skinless chicken tenders
- 2 cups buttermilk
- 1 tsp hot sauce (optional)
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 2 large eggs, beaten
- Vegetable oil for frying (about 4 cups)
- Fresh lemon wedges for serving
Instructions
- Combine buttermilk and hot sauce in a bowl. Add chicken, cover, and refrigerate at least 2 hours or overnight.
- In a shallow dish, whisk flour, cornstarch, salt, pepper, paprika, and garlic powder.
- Set up a dredging station: buttermilk chicken, beaten eggs, then seasoned flour. Dredge each piece, then dip in egg and re-coat in flour.
- Heat oil in a deep skillet to 350°F. Use a digital thermometer to confirm.
- Fry chicken in batches for 3–4 minutes per side until golden and internal temp reaches 165°F.
- Transfer to a wire cooling rack set over a sheet pan to drain for 5 minutes.
- Check doneness with an instant-read thermometer—no pink, juices run clear.
- Serve warm with lemon wedges.
How to Serve It
Plate on a wooden board, sprinkle chopped parsley, and offer ranch or honey mustard. These strips reheat well in an air fryer at 350°F for 3–4 minutes. Store cooled strips in airtight containers in the fridge for up to 3 days. Make-ahead tip: brine overnight, dredge just before frying.
2. Panko-Parmesan Crunch Fried Chicken Strips
Panko adds that airy, ultra-crispy crunch while Parmesan brings savory depth. These strips have a satisfying crackle and a cheesy finish—great next to pasta salad or tucked into sandwiches.
Ingredients
- 1 1/4 pounds chicken tenders
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- 3/4 cup finely grated Parmesan
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 2 eggs, beaten
- 2 cups vegetable oil
- Zest of 1 lemon
Instructions
- Marinate chicken in buttermilk for 1–2 hours.
- Mix panko and Parmesan in a shallow bowl.
- Season flour with salt, pepper, and onion powder.
- Heat oil in a skillet to 350°F.
- Dredge chicken in flour, dip in egg, press into panko-Parmesan so crumbs adhere.
- Fry 3–4 minutes per side until golden and internal temp 165°F.
- Drain on a wire rack for 5 minutes.
- Sprinkle lemon zest before serving.
How to Serve It
Serve with a squeeze of lemon and a side of marinara or garlic aioli. Present on a ceramic platter for parties. Refrigerate in glass meal prep containers up to 4 days; re-crisp in a 375°F oven for 6 minutes.
3. Crispy Cornflake Coated Fried Chicken Strips
Cornflakes give an old-school diner crunch with large, shattery crumbs that fry to a satisfying texture. Slightly sweet and ultra-crisp, these are nostalgic and perfect with coleslaw.
Ingredients
- 1 1/2 pounds chicken tenders
- 2 cups buttermilk
- 1 tsp salt
- 2 cups crushed cornflakes
- 1 1/2 cups all-purpose flour
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- 2 eggs, beaten
- Vegetable oil for frying
- 2 tbsp melted butter
Instructions
- Soak chicken in buttermilk and salt for 1–4 hours.
- Pulse cornflakes to coarse crumbs; stir in melted butter.
- Whisk flour, paprika, and cayenne. Set up dredge: flour, egg, cornflake crumbs.
- Heat oil to 350°F and fry in batches for 3–5 minutes until golden and 165°F internal.
- Transfer to a wire rack; let rest 5 minutes.
- Serve hot.
How to Serve It
Drizzle honey-mustard or serve with spicy ketchup. Use a sheet pan and wire rack to keep strips crisp. Store cooled strips in the refrigerator up to 3 days in airtight containers.
4. Gluten-Free Almond Flour Fried Chicken Strips
Almond flour makes a nutty, gluten-free crust that fries beautifully. These strips are crisp, slightly toasted in flavor, and ideal if you're avoiding wheat but still crave classic fried chicken strips.
Ingredients
- 1 1/2 pounds chicken tenders
- 1 cup buttermilk or unsweetened almond milk + 1 tbsp lemon juice
- 1 1/4 cups almond flour
- 1/2 cup finely crushed pork rinds (optional for extra crunch)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs, beaten
- Avocado oil for frying
Instructions
- If using almond milk, mix with lemon juice and rest 5 minutes to sour. Marinate chicken 1 hour.
- Combine almond flour, crushed pork rinds, and seasonings.
- Dredge: egg, then almond mixture, pressing to adhere.
- Heat oil in a skillet to 350°F—use an instant-read thermometer.
- Fry 3–4 minutes per side until deeply golden and internal temp 165°F.
- Drain on a rack and rest 5 minutes.
- Serve warm.
How to Serve It
Pair with a crisp green salad and lemon wedges. Keep leftovers airtight in glass meal prep containers for up to 3 days. Reheat in a 375°F oven for 6–8 minutes to regain crunch.
5. Korean Gochujang-Spiced Fried Chicken Strips
Spicy, sweet, and garlicky, these Korean-style strips use a sticky gochujang glaze for bold flavor and shiny, craveable bite. The contrast between crispy coating and saucy finish is irresistible.
Ingredients
- 1 1/2 pounds chicken tenders
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- Vegetable oil for frying
- For glaze:
- 3 tbsp gochujang
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic, minced
- Sesame seeds and sliced scallions to garnish
Instructions
- Marinate chicken in buttermilk for 1 hour.
- Whisk flour, cornstarch, salt, pepper, and garlic powder.
- Dredge chicken, shake off excess, and fry at 350°F for 3–4 minutes per side until 165°F.
- While chicken rests, combine glaze ingredients in a small saucepan and simmer 2 minutes until slightly thickened.
- Toss fried strips quickly in the glaze to coat; garnish with sesame seeds and scallions.
- Serve immediately.
How to Serve It
Serve with steamed rice or pickled cucumbers and a cold beer. A pair of tongs helps toss strips without losing crispness. Store sauce separately and chicken in airtight containers for 2 days.
6. Nashville Hot Fried Chicken Strips
These bring heat and spice—fiery cayenne butter brushed over crispy strips creates that iconic Nashville bite. Great for sandwiches or served with cooling pickles.
Ingredients
- 1 1/2 pounds chicken tenders
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- Vegetable oil for frying
- For hot oil:
- 1/2 cup melted butter
- 2 tbsp cayenne pepper (adjust to taste)
- 1 tsp brown sugar
- 1/2 tsp smoked paprika
- Pinch kosher salt
Instructions
- Marinate chicken in buttermilk at least 2 hours.
- Combine dry ingredients and dredge chicken.
- Fry in oil at 350°F for 3–4 minutes per side until 165°F.
- Mix hot oil ingredients; brush generous coats onto fried strips.
- Let sit 2 minutes for flavors to set.
- Serve hot.
How to Serve It
Serve on white bread with pickles for a classic take. Use a silicone brush to apply hot oil. Store uncoated strips in the fridge; add hot oil just before serving for best texture.
7. Coconut-Lime Fried Chicken Strips
Coconut and lime deliver a tropical twist—crispy, slightly sweet coconut with citrus tang brightens the flavor. These pair wonderfully with mango salsa or a cooling yogurt dip.
Ingredients
- 1 1/2 pounds chicken tenders
- 1 cup coconut milk
- 1 tbsp lime juice
- 1 cup shredded unsweetened coconut
- 1 cup panko breadcrumbs
- 3/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs
- Vegetable oil for frying
- Lime wedges to serve
Instructions
- Whisk coconut milk and lime juice; marinate chicken 30 minutes to 1 hour.
- Mix shredded coconut and panko in a shallow bowl; season flour with salt and pepper.
- Dredge: flour, egg, coconut-panko mixture.
- Fry in oil at 350°F for 3–4 minutes per side until 165°F internal.
- Drain on a rack and rest 5 minutes.
- Serve with lime wedges.
How to Serve It
Top with mango salsa or a cilantro-yogurt dip. Use a microplane zester to zest lime over the finished strips. Store in airtight containers and reheat in the oven for best texture.
8. Air Fryer Buttermilk Fried Chicken Strips
Not everyone wants to fry in oil—air frying gives crisp results with less fat. These use a light double-coat and plenty of seasoning, crisping up beautifully in the air fryer.
Ingredients
- 1 1/2 pounds chicken tenders
- 1 cup buttermilk
- 1 tsp hot sauce
- 1 1/2 cups panko breadcrumbs
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 eggs, beaten
- Cooking spray or a light brush of oil
Instructions
- Marinate chicken in buttermilk and hot sauce 1–2 hours.
- Mix flour and seasonings; set up dredge with eggs and panko.
- Preheat air fryer to 400°F.
- Dredge chicken and spray lightly with cooking spray or brush with oil.
- Arrange in air fryer basket in a single layer and cook 8–10 minutes, flipping halfway. Internal temp 165°F.
- Transfer to a rack 3 minutes before serving.
How to Serve It
Serve with fries or a green salad. An air fryer makes reheating straightforward—3–4 minutes at 350°F. Store in airtight containers up to 3 days.
9. Beer-Battered Fried Chicken Strips
Beer batter yields a light, crisp shell with subtle beer flavor. The batter puffs as it fries, giving you an irresistible crackle and tender interior.
Ingredients
- 1 1/2 pounds chicken tenders
- 1 cup cold beer (lager or pale ale)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- Vegetable oil for frying
- Lemon wedges to serve
Instructions
- Pat chicken dry and season with salt and pepper.
- Whisk flour, cornstarch, baking powder, salt, pepper, and paprika. Add cold beer and stir until just combined—batter should be thick-ish but pourable.
- Heat oil to 350°F.
- Dip chicken into batter, let excess drip, and fry 4–5 minutes until golden and internal temp 165°F.
- Drain on a rack and rest 5 minutes.
- Serve with lemon and malt vinegar if desired.
How to Serve It
Serve pub-style with fries and slaw. Use a deep-fry thermometer to maintain oil temp. Leftovers are best reheated in the oven for 8 minutes at 375°F.
10. Buffalo Ranch Fried Chicken Strips
Tangy buffalo sauce meets cool ranch for a classic pairing. These strips are saucy but still keep some crunch when tossed right before serving—that spicy-smooth combo is addictive.
Ingredients
- 1 1/2 pounds chicken tenders
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- Vegetable oil for frying
- For buffalo sauce:
- 1/2 cup hot sauce
- 1/4 cup melted butter
- Ranch dressing to drizzle
- Celery sticks to serve
Instructions
- Marinate chicken in buttermilk 1–2 hours.
- Mix flour, cornstarch, and seasonings. Dredge chicken and fry at 350°F for 3–4 minutes per side until 165°F.
- Whisk hot sauce and butter; toss fried strips lightly in sauce so they remain crisp.
- Drizzle with ranch and serve with celery.
How to Serve It
Serve with blue cheese or ranch and cold beer. An offset spatula helps place strips neatly on a serving platter. Store sauce separately and reheat strips briefly in the oven.
11. Coconut Curry Fried Chicken Strips
Curry-spiced flour plus shredded coconut yields an aromatic strip with a hint of warmth and coconut sweetness. Serve with coconut-ginger dipping sauce for a flavorful twist.
Ingredients
- 1 1/2 pounds chicken tenders
- 1 cup coconut milk
- 1 tbsp lime juice
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded coconut
- 1 tbsp curry powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs
- Vegetable oil for frying
Instructions
- Marinate chicken in coconut milk and lime juice for 30 minutes.
- Combine flour, shredded coconut, curry powder, salt, and pepper.
- Dredge chicken in egg then flour mixture.
- Fry at 350°F for 3–4 minutes per side until 165°F.
- Drain on a rack and rest 5 minutes before serving.
How to Serve It
Pair with coconut-ginger dipping sauce and jasmine rice. Use a microplane to zest lime over finished strips. Refrigerate in airtight containers up to 3 days.
12. Honey Mustard Fried Chicken Strips
Sweet honey meets tangy mustard for a crowd-pleasing glaze. These strips are lightly glazed after frying to keep a bit of crisp while adding sticky-sweet flavor.
Ingredients
- 1 1/2 pounds chicken tenders
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs
- Vegetable oil for frying
- For sauce:
- 1/3 cup honey
- 1/3 cup Dijon mustard
- 1 tbsp apple cider vinegar
- Chopped chives for garnish
Instructions
- Marinate chicken in buttermilk for 1 hour.
- Mix flour, cornstarch, salt, and pepper. Dredge chicken and fry at 350°F for 3–4 minutes per side until 165°F.
- Combine sauce ingredients and warm slightly.
- Toss fried strips in a small amount of sauce to coat or serve sauce on the side.
- Garnish with chives.
How to Serve It
Serve with coleslaw or sweet potato fries. Store sauce separately in glass jars and refrigerate strips in airtight containers for up to 3 days.
13. Lemon Pepper Fried Chicken Strips
Bright lemon and cracked black pepper create a citrusy, peppery crust that feels fresh. These strips are zesty and pair beautifully with a crisp salad or fries.
Ingredients
- 1 1/2 pounds chicken tenders
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 2 tbsp lemon zest (from about 2 lemons)
- 2 tsp cracked black pepper
- 1 tsp salt
- 1 tsp garlic powder
- 2 eggs
- Vegetable oil for frying
- Lemon wedges to serve
Instructions
- Marinate chicken in buttermilk 1 hour.
- Mix flour, lemon zest, black pepper, salt, and garlic powder.
- Dredge chicken and fry in oil at 350°F for 3–4 minutes per side until 165°F.
- Rest on a rack and squeeze lemon over strips before serving.
How to Serve It
Serve over arugula with a lemony vinaigrette. Use a microplane zester for fresh zest. Refrigerate leftover strips in airtight containers.
14. Garlic Parmesan Fried Chicken Strips
Garlicky and cheesy, these strips feel indulgent. A light toss in browned butter, garlic, and Parmesan coats the crispy pieces with aromatic richness.
Ingredients
- 1 1/2 pounds chicken tenders
- 1 cup buttermilk
- 1 1/2 cups panko breadcrumbs
- 3/4 cup grated Parmesan
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs
- 2 tbsp butter
- 2 cloves garlic, minced
Instructions
- Marinate chicken in buttermilk 1 hour.
- Mix panko and Parmesan; season flour with salt and pepper.
- Dredge chicken: flour, egg, panko mixture.
- Fry at 350°F for 3–4 minutes per side until 165°F internal.
- Melt butter in a skillet, add garlic until fragrant, toss fried strips briefly in butter and sprinkle with extra Parmesan.
- Serve immediately.
How to Serve It
Serve with marinara or Caesar salad. A silicone spatula helps toss strips gently. Store in airtight containers; reheat at 375°F for 6 minutes.
15. Maple Bacon Fried Chicken Strips
Sweet maple and smoky bacon make these finger-licking strips ideal for brunch or indulgent snacking. The bacon adds smoky fat and extra savory crunch.
Ingredients
- 1 1/2 pounds chicken tenders
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 8 slices cooked bacon, crumbled
- 1/2 cup panko breadcrumbs
- 2 eggs
- Vegetable oil for frying
- Maple syrup for drizzling
Instructions
- Marinate chicken in buttermilk 1 hour.
- Mix flour, salt, and pepper. Dredge chicken in flour, egg, then panko mixed with bacon crumbles.
- Fry at 350°F for 3–4 minutes per side until 165°F.
- Drain, then drizzle with warm maple syrup and crumble extra bacon over top.
- Serve immediately.
How to Serve It
Great with waffles or as a decadent appetizer. Store in airtight containers for up to 2 days. Reheat at 375°F for 6 minutes.
16. Sesame-Ginger Fried Chicken Strips
Asian-inspired sesame and ginger give these strips fragrant umami and a crunchy finish. Toasted sesame seeds add nutty texture and attractive garnish.
Ingredients
- 1 1/2 pounds chicken tenders
- 1 cup buttermilk or milk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp grated fresh ginger
- 2 eggs
- 2 tbsp toasted sesame seeds
- Vegetable oil for frying
- For dip:
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp sesame oil
Instructions
- Marinate chicken briefly in milk and ginger for 30 minutes.
- Mix flour, cornstarch, salt, and pepper.
- Dredge and fry at 350°F for 3–4 minutes per side until 165°F.
- Sprinkle toasted sesame seeds over hot strips.
- Whisk dip ingredients and serve alongside.
How to Serve It
Serve with steamed rice or cucumber salad. Use a small whisk to combine the dipping sauce. Refrigerate sauce separately and strips in airtight containers.
17. Jerk-Spiced Fried Chicken Strips
Jerk seasoning adds smoky heat and aromatic depth—think allspice, thyme, and scotch bonnet heat. These strips are fragrant and bold, great with grilled pineapple salsa.
Ingredients
- 1 1/2 pounds chicken tenders
- 1 cup buttermilk
- 2 tbsp jerk seasoning (store-bought or homemade)
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs
- Vegetable oil for frying
- Lime wedges to serve
Instructions
- Mix buttermilk with jerk seasoning and marinate chicken at least 2 hours.
- Combine flour, cornmeal, salt, and pepper.
- Dredge chicken and fry at 350°F for 3–4 minutes per side until 165°F internal.
- Let rest 5 minutes and serve with lime wedges.
How to Serve It
Pair with grilled pineapple salsa and coconut rice. Use a zester to add fresh lime zest. Store in airtight containers for up to 3 days.
18. Smoky Chipotle Fried Chicken Strips
Smoky chipotle in adobo gives a rich, smoky heat that pairs with crispy coating—great if you like layers of spice and smoke.
Ingredients
- 1 1/2 pounds chicken tenders
- 1 cup buttermilk
- 1–2 tbsp chipotle in adobo, minced
- 1 1/2 cups all-purpose flour
- 1/2 cup panko
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs
- Vegetable oil for frying
Instructions
- Whisk buttermilk and minced chipotle; marinate chicken 1–2 hours.
- Mix flour, panko, smoked paprika, salt, and pepper.
- Dredge chicken and fry at 350°F for 3–4 minutes per side until 165°F.
- Drain on a rack, garnish with lime.
How to Serve It
Serve with smoky chipotle mayo or avocado crema. Store in airtight containers and reheat in the oven for best texture.
19. Turmeric-Coconut Fried Chicken Strips (Anti-Inflammatory Twist)
Turmeric and coconut offer warm color and subtle earthiness—this is a bright, health-forward spin on fried strips with an aromatic crust.
Ingredients
- 1 1/2 pounds chicken tenders
- 1 cup coconut milk
- 1 tsp turmeric powder
- 1 tsp ground ginger
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs
- Vegetable oil for frying
Instructions
- Mix coconut milk with turmeric and ginger; marinate chicken 30–60 minutes.
- Combine flour, shredded coconut, salt, and pepper.
- Dredge chicken and fry at 350°F for 3–4 minutes per side until 165°F.
- Drain and serve warm.
How to Serve It
Serve with mango chutney and mixed greens. Keep leftovers in airtight containers; reheat in the oven.
20. Thai Sweet Chili Fried Chicken Strips
A sticky sweet chili glaze adds tangy-sweet heat—perfect for finger food with bold Asian flavors. The glaze keeps these lively while the crust stays crisp if coated sparingly.
Ingredients
- 1 1/2 pounds chicken tenders
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
- For glaze:
- 1/2 cup sweet chili sauce
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- Cilantro and sesame seeds to garnish
Instructions
- Marinate chicken in buttermilk 1 hour.
- Mix flour, cornstarch, salt, and pepper. Dredge and fry at 350°F for 3–4 minutes per side until 165°F.
- Warm glaze ingredients and toss strips lightly to coat.
- Garnish with cilantro and sesame seeds.
How to Serve It
Serve with jasmine rice or as an appetizer with toothpicks. Store glaze separately for up to 3 days and strips in airtight containers.
21. Tempura-Style Fried Chicken Strips
Light and delicate, tempura batter creates an airy shell rather than a heavy crust—perfect when you want crispness without thick breading.
Ingredients
- 1 1/2 pounds chicken tenders
- 1 cup ice-cold sparkling water
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp salt
- Ice cubes to keep batter cold
- Vegetable oil for frying
- Dipping sauce (ponzu or soy-ginger)
Instructions
- Pat chicken dry and season.
- Combine flour, cornstarch, and salt. Add sparkling water and stir lightly—batter should be lumpy.
- Keep batter cold over an ice bath.
- Heat oil to 350°F. Dip chicken in batter and fry 3–4 minutes until pale golden and internal 165°F.
- Drain on a rack.
How to Serve It
Serve immediately with ponzu or soy-ginger dip. A deep-fry thermometer helps keep oil steady. Store for up to 2 days; tempura is best fresh.
22. Herb-Crusted Fried Chicken Strips
Fresh herbs in the flour mix create aromatic pockets in the crust. These strips taste bright and savory—great when you want a more 'garden' profile.
Ingredients
- 1 1/2 pounds chicken tenders
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 eggs
- Vegetable oil for frying
Instructions
- Marinate chicken in buttermilk 1 hour.
- Mix flour with chopped herbs and seasonings.
- Dredge and fry at 350°F for 3–4 minutes per side until 165°F internal.
- Drain and rest on a rack.
How to Serve It
Serve with herbed aioli and a simple salad. Use a herb scissors to chop herbs quickly. Store in airtight containers for up to 3 days.
23. Teriyaki Glazed Fried Chicken Strips
Sweet-savory teriyaki glaze coats crispy strips for an irresistible balance. The glossy finish adds flavor without sogginess when tossed right before serving.
Ingredients
- 1 1/2 pounds chicken tenders
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
- For teriyaki glaze:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 tsp cornstarch + 2 tsp water to thicken
- Sesame seeds and scallions for garnish
Instructions
- Marinate chicken in buttermilk 1 hour.
- Combine flour, cornstarch, salt, and pepper.
- Dredge and fry at 350°F for 3–4 minutes per side until 165°F.
- Simmer teriyaki glaze ingredients and thicken with cornstarch slurry.
- Toss fried strips lightly in glaze and garnish.
How to Serve It
Serve with steamed rice and stir-fried veggies. Store glaze separately and strips in airtight containers for up to 3 days.
24. Beer-Cheddar Crusted Fried Chicken Strips
Cheesy and savory, this coating uses finely shredded cheddar mixed into the crust for melty pockets of flavor and a comforting bite.
Ingredients
- 1 1/2 pounds chicken tenders
- 1 cup beer (cold)
- 1 1/2 cups all-purpose flour
- 3/4 cup finely shredded sharp cheddar
- 1/2 cup cornmeal
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs
- Vegetable oil for frying
Instructions
- Pat chicken dry and season.
- Combine flour, cheddar, cornmeal, salt, and pepper.
- Whisk beer into beaten eggs to make a loose batter.
- Dip chicken into beer-egg batter, then dredge in cheddar-flour mix.
- Fry at 350°F for 4–5 minutes until golden and 165°F internal.
- Drain and rest 5 minutes.
How to Serve It
Serve with honey mustard or beer cheese dip. Use a cheese grater for fresh cheddar. Store in airtight containers and reheat in the oven.
25. Vegan "Chick'n" Fried Strips (Plant-Based)
A plant-based take uses seitan or extra-firm tofu to mimic juicy strips with a crunchy coating. These vegan strips hold up well and appeal to omnivores and vegans alike.
Ingredients
- 1 pound seitan strips or extra-firm tofu, pressed and sliced into tenders
- 1 cup unsweetened soy milk or aquafaba
- 1 tbsp apple cider vinegar
- 1 1/2 cups all-purpose flour (or gluten-free blend if needed)
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp nutritional yeast (optional)
- 1 tsp smoked paprika
- Vegetable oil for frying
Instructions
- If using tofu, press for 30 minutes and slice into strips. If seitan, slice into tenders.
- Mix soy milk with apple cider vinegar and let sit a few minutes.
- Combine flour, cornstarch, seasonings, and nutritional yeast.
- Dredge in milk mixture then flour mix, pressing to adhere.
- Fry at 350°F for 3–4 minutes per side until golden and heated through. For seitan, ensure heated through; for tofu, aim for golden crisp exterior.
- Drain on a rack and serve.
How to Serve It
Serve with vegan ranch and pickles. Store in airtight containers for up to 3 days. Re-crisp in an air fryer or oven for best results.
You made it—25 ways to enjoy crunchy, juicy fried chicken strips. From classic buttermilk to Korean gochujang and vegan options, there’s a strip for every craving and dietary preference. Bookmark or pin this roundup so you can rotate flavors each week, and try a few side-by-side to find your favorite.
Before you go, a quick tip: a reliable instant-read thermometer and a sturdy cast iron skillet will improve results across most of these recipes—accurate temps and steady heat make crisping consistent. Which flavor are you trying first? Share with friends or save this pin for later so dinner planning is easy and delicious.
