Crispy, Juicy Buttermilk Chicken Strips Recipe

These buttermilk chicken strips are tender on the inside and satisfyingly crisp on the outside. They’re perfect for weeknight dinners, lunchboxes, or game-day snacks — especially when paired with the creamy paprika dipping sauce included below.

Set up an assembly line and enlist the kids to help with dredging and dipping; it speeds up the process and makes it a fun family activity. Marinating in buttermilk for 30 minutes to an hour is the key to juicy, tender chicken.

If you don’t have buttermilk, stir 1 tablespoon of apple cider vinegar into a cup of regular milk and let it sit for 5 minutes — it curdles and mimics buttermilk’s tenderizing effect.

I know a recipe is a winner when the kids shout, “This is awesome!” after their first bite. These chicken strips consistently get that reaction in my house.

What You’ll Need

• 2 large chicken breasts (about 2 pounds), cut into even 1-inch strips
• Oil for frying (vegetable, canola, or peanut)
• 1 cup buttermilk (or 1 cup regular milk + 1 Tbsp apple cider vinegar)
• 3 large eggs, beaten
• 2 cups all-purpose flour
• 1 teaspoon paprika
• 1 tablespoon salt
• ½ teaspoon black pepper
• 2 teaspoons garlic powder
• 2 teaspoons dried marjoram or oregano

Dipping Sauce

• ½ cup mayonnaise
• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• 1 tablespoon prepared yellow mustard
• 1 tablespoon honey

How to Make

1. Place the chicken strips in a bowl and pour the buttermilk over them. Cover and refrigerate for at least 30 minutes and up to an hour. This tenderizes the meat and adds flavor.
2. Heat a Dutch oven or large heavy pot over medium heat. Pour in oil to a depth of ½ to 1 inch and bring to a steady frying temperature.
3. In a small bowl, beat the eggs. On a large plate or shallow dish, combine the flour, paprika, salt, black pepper, garlic powder, and dried marjoram or oregano.
4. When the chicken has marinated, remove a piece and let the excess buttermilk drip back into the bowl. Dredge the chicken first in the seasoned flour, then dip in the beaten eggs, and coat again in flour. This double-dredge creates a thick, crunchy coating that seals in juices.
5. Carefully add the coated strips to the hot oil in batches so they don’t crowd the pan. Fry for about 3 minutes per side, until golden brown and cooked through. Use tongs to turn them for even browning.
6. Transfer cooked strips to a metal cooling rack set over a sheet pan to drain and stay crisp. Avoid stacking them on a plate or paper towel, which can trap steam and make the coating soggy.
7. While the chicken cooks, whisk together all dipping sauce ingredients in a small bowl until smooth. Adjust seasoning to taste.

Tips for Crispy, Juicy Chicken Strips

• Cut strips to roughly the same width (about 1 inch) so they cook evenly and quickly.
• Dredging the chicken in flour before dipping in egg helps the batter adhere better. The flour–egg–flour sequence creates a thicker, crispier crust.
• Keep the oil temperature steady. If the oil is too cool the coating will absorb excess oil and become greasy; if too hot the outside will burn before the inside cooks. Adjust heat as needed between batches.
• Fry in batches. Overcrowding the pot lowers the oil temperature and results in soggy strips. Make sure oil bubbles around the pieces while cooking.
• Let the strips rest on a wire rack rather than paper towels to maintain crispness on all sides.
• To reheat leftovers, use a 350°F oven for 8–10 minutes or an air fryer for a few minutes to restore crispness.

Serve With

• Southern collard greens
• Cajun green beans
• Dirty rice
• Pepper jack mac and cheese
• Sautéed broccoli

Storage: Store leftover chicken strips in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to retain crispness.

Enjoy: These buttermilk chicken strips are a family favorite — crisp, juicy, and perfect for dipping. Try them with your favorite sides and save this recipe for busy weeknights or casual gatherings.