Game Day Crispy Chicken (Printable)
Golden crispy chicken strips paired with a honey mustard dip, ideal for sharing and snacking.
# What you'll need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts, cut into strips
→ Marinade
02 - ½ cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - ½ teaspoon paprika
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
→ Breading
08 - 1 cup all-purpose flour
09 - ½ cup cornstarch
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon cayenne pepper
→ For Frying
14 - 3 cups vegetable oil
→ Honey Dip
15 - ⅓ cup honey
16 - 1 tablespoon Dijon mustard
17 - 1 tablespoon mayonnaise
18 - Pinch of salt
# Directions:
01 - Combine chicken strips with buttermilk, garlic powder, onion powder, paprika, salt, and black pepper in a large bowl. Toss to coat evenly, cover, and marinate for at least 30 minutes or overnight for optimal flavor penetration.
02 - Whisk together flour, cornstarch, salt, black pepper, smoked paprika, and cayenne pepper in a separate bowl until thoroughly combined.
03 - Pour vegetable oil into a deep skillet or pot and heat to 350°F. Maintain temperature throughout frying for consistent results.
04 - Remove chicken strips from marinade, allowing excess liquid to drip off. Press each strip firmly into the flour mixture to ensure complete coating.
05 - Fry chicken strips in batches for 4-5 minutes per side until golden brown and cooked through. Avoid overcrowding the pan to maintain proper oil temperature.
06 - Transfer cooked strips to a wire rack or paper towels to drain excess oil while maintaining crispiness.
07 - Whisk together honey, Dijon mustard, mayonnaise, and a pinch of salt in a small bowl until completely smooth and emulsified.
08 - Arrange chicken strips on a serving platter and serve immediately with the honey dip on the side for dipping.
# Expert Suggestions:
01 -
- The buttermilk marinade makes the chicken impossibly tender, almost like it spent hours at a spa before meeting the heat.
- That honey mustard dip balances everything creamy sweet tangy hitting all the right notes.
- Frying in batches means everyone gets them piping hot instead of a lukewarm platter thats been sitting too long.
02 -
- Crowding the pan drops the oil temperature fast, turning everything greasy instead of crisp.
- Patting the chicken strips mostly dry before dredging helps the flour actually stick instead of sliding off in clumps.
03 -
- Cornstarch is the real hero here for lasting crunch, do not skip it or try to substitute with more flour.
- A wire rack over a baking sheet lets excess oil drip away while keeping air circulating around every strip.