Emilie Meyer
Chicken strips are a versatile dish that can be served as a meal or an appetizer. They are easy to make and can be deep-fried or baked. When deep-frying, it is important to use a cooking oil with a high smoke point, such as peanut oil, safflower oil, or canola oil. The oil should be heated to 375°F before adding the chicken strips. Fry the chicken strips in small batches, for two to three minutes on each side, or until they are golden brown. This will prevent the oil temperature from dropping, which could result in soggy chicken. The total cooking time for chicken strips in a deep fryer is approximately 6 to 8 minutes.
| Characteristics | Values |
|---|---|
| Oil temperature | 365-375°F |
| Oil type | Peanut, safflower, canola, or another high smoke point oil |
| Chicken type | Boneless, skinless chicken breasts or thighs |
| Chicken preparation | Slice into 1-inch thick strips |
| Chicken coating | Buttermilk, egg, flour, salt, pepper, garlic salt, and/or paprika |
| Frying time | 2-4 minutes per side, or 6-8 minutes per batch |
| Frying method | Fry in small batches, without overcrowding the pan |
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What You'll Learn
Chicken cut and preparation
Chicken Cut
Boneless and skinless chicken breasts are the ideal cut for juicy and tender chicken strips. Start by slicing the chicken breasts into thin, evenly sized strips. This ensures that the meat cooks evenly, resulting in a consistent texture and taste.
Brining and Marination
Brining the chicken strips in buttermilk is a popular technique to enhance their flavour and juiciness. Buttermilk contains lactic acid, which helps tenderize the meat. You can also add other ingredients to the buttermilk, such as garlic powder, pepper, or red pepper flakes, to infuse additional flavours into the chicken. Marinate the chicken in this mixture for at least a couple of hours, or even overnight, in the refrigerator.
Breading Options
There are several options for breading your chicken strips:
- Traditional Flour Method: Combine all-purpose flour with seasonings like paprika, salt, and pepper in a bag or bowl. You can also add other spices to taste.
- Cornflakes Crunch: For a crunchy exterior without deep-frying, coat the chicken in cornflakes after the buttermilk bath. This oven-fried method is a healthier alternative.
- Breadcrumbs: Use plain breadcrumbs, panko, or gluten-free breadcrumbs. For an extra kick, season the breadcrumbs with spices like garlic salt, dried basil, paprika, and pepper.
Egg Wash
After brining and before breading, dip the chicken strips in a mixture of beaten eggs and milk. Eggs help the breading adhere to the chicken, and their protein content promotes a nice browning during frying.
Oil Selection
When deep-frying chicken, it is essential to use a cooking oil with a high smoke point. This refers to the temperature at which the oil starts to break down and smoke. Oils with high smoke points include peanut oil, safflower oil, canola oil, and vegetable oil.
Frying Tips
- Fry the chicken strips in small batches to maintain the oil temperature and ensure even cooking.
- Use a deep-fat fryer, Dutch oven, or a heavy pan with enough oil to fully submerge the chicken strips.
- Heat the oil to around 350-375°F (180-190°C) before carefully adding the chicken.
- Fry for approximately 10-15 minutes, or until the chicken is golden brown and cooked through.
- Drain the fried chicken strips on paper towels or a wire rack to remove excess oil.
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Oil type and temperature
When deep-frying chicken, it's important to use an oil with a high smoke point—the temperature at which oil begins to break down and smoke. Using an oil with a high smoke point is crucial to achieving a crispy, golden-brown exterior and a juicy interior.
Peanut oil, safflower oil, and canola oil are all examples of oils with high smoke points. Peanut oil is known for its nutty flavor and ability to prevent flavor transfer, making it ideal for establishments serving multiple fried foods. However, its high price point and potential to cause allergic reactions in those with nut allergies reduce its popularity in commercial kitchens. Canola oil is a cheaper alternative to peanut oil and has a neutral flavor, allowing the flavors of your fried foods to shine through. Coconut oil is another option, known for its health benefits due to its high levels of lauric acid and healthy fats. It also has a neutral flavor and odor, adding a hint of sweetness to your fried chicken.
On the other hand, oils such as olive oil are not recommended for deep-frying due to their low smoke points. While olive oil can be used in small quantities to drizzle over food before air frying, it is not suitable for deep frying as it will burn easily and leave a distinct taste on the food.
When deep-frying chicken strips, heat your oil of choice to 375°F (190°C) in an electric skillet or deep-fat fryer. Fry the chicken in small batches, a few strips at a time, for 2-3 minutes on each side or until golden brown. Allow the oil to come back up to temperature between batches to ensure even cooking.
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Frying time and technique
To make juicy and crispy chicken strips, you'll need to follow a few steps. First, prepare the chicken by slicing boneless, skinless chicken breasts into thin strips. This cut of chicken cooks quickly and stays tender, and slicing it thinly ensures the meat cooks evenly. You can also use chicken tenderloins or boneless, skinless chicken thighs, but these will take a few extra minutes to cook.
Next, season the chicken with salt, pepper, garlic powder, and red pepper flakes to taste. You can also try marinating the chicken in mayonnaise or buttermilk before cooking to add extra moisture and flavour. Then, prepare your dredge or batter by combining flour, salt, and pepper in a large bowl. You can also add garlic powder and onion powder to the flour mixture for extra flavour. In a separate bowl, whisk together eggs, milk, and garlic salt. The milk contains lactic acid, which helps tenderize the chicken, while the egg's thickness helps the crumbs adhere.
Now, you're ready to start frying. Heat 2 inches of oil in your deep fryer to 365-375°F (190°C). Peanut oil, safflower oil, and canola oil are good choices due to their high smoke points and neutral flavours. It's important to maintain a steady temperature to ensure crispy chicken strips and avoid sogginess. Fry the chicken strips in small batches, a few pieces at a time, for about 3-4 minutes per side, or until golden brown. Don't overcrowd the pan, as this will cause the oil temperature to drop. Drain the fried chicken strips on paper towels and keep them warm in a low oven while you fry the remaining batches.
Finally, serve your chicken strips hot with your favourite dipping sauce. Enjoy!
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Seasoning and coating
Next, prepare your seasoning mixture. A simple blend of garlic salt, dried basil, paprika, and pepper will add lots of savoury flavour to these chicken strips. You can also try a blend of smoked paprika, white pepper, garlic powder, ground ginger, celery salt, black pepper, ground mustard, dried thyme, dried basil, and dried oregano.
Now, it's time to dredge the chicken. Dredging is a process where you dip the chicken into a liquid mixture before coating it with a dry mixture. This helps the coating adhere to the chicken and creates a crispy texture. The liquid mixture can be buttermilk, egg, or a combination of both. You can also add vodka or any other neutral spirit to the liquid mixture, as it evaporates quickly in the frying oil, setting the coating and creating flaky layers. Dip the chicken into the liquid mixture, ensuring it's completely coated, and then place it in the dry mixture. The dry mixture typically consists of flour, cornstarch, and the remaining spice blend. Seal the bag and shake it well to ensure the chicken is evenly coated.
Finally, let the coated chicken sit. This step is crucial as it allows the flour coating to become a paste-like consistency, ensuring the coating adheres to the chicken during frying. You can place the chicken in the fridge for about 30 minutes or even freeze it for 15 minutes to help the coating stick better.
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$71.21
Serving suggestions
Deep-fried chicken strips are a versatile dish that can be served as a meal or an appetizer. They can be served with a variety of dipping sauces on the side, such as barbecue, green goddess dip, ranch, aioli, or a combination of mayonnaise, sour cream, horseradish, mustard, and Worcestershire sauce. They can also be served as a filling for sandwich wraps or added to a salad for some extra protein.
For a fun twist, serve these tenders alongside crunchy, tangy, deep-fried pickles. They also go well with French fries, coleslaw, and macaroni. You can even make them ahead of time and reheat them for a crowd without losing that perfect crunch. They’re great as finger food or served alongside other party favorites.
If you have any leftovers, let them cool to room temperature, then store them in an airtight container in the refrigerator for up to three days. To reheat, use an oven set to 325°F and place the tenders on a baking sheet for 5-7 minutes. Avoid using a microwave, as it will make the chicken strips soggy.
If you want to freeze the chicken strips, it is best to freeze the breaded, uncooked chicken strips on a baking sheet until solid. However, be aware that freezing cooked chicken strips will result in soggy breading once they are thawed.
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Frequently asked questions
Chicken strips should be cooked in a deep fryer for 6 to 8 minutes at 375°F.
The oil should be heated to 375°F before adding the chicken strips.
It is recommended to fry a few strips at a time to avoid overcrowding the pan and dropping the oil temperature, which can result in soggy chicken.
