Crispy Chicken Strips That’ll Make You Forget Drive-Thru Forever

3. Dredge Time

Pull the chicken out of the buttermilk bath. Let the excess drip off, then dunk into the flour mix. Then egg. Then flour again. Double dip for extra crunch—don’t skip this.

I even press the flour into the chicken a little, like I’m giving it a crunchy hug.

4. Heat the Oil

Fill a deep skillet or pot with about 2 inches of oil. Heat it to 350°F. No thermometer? No biggie. Drop a little flour in—if it sizzles right away, you’re good.

Safety moment: Don’t overcrowd the pan. Give the strips room to fry like the crispy royalty they are.

5. Fry ‘Em Up

Fry the strips in batches, about 5–6 minutes per batch, flipping halfway. You want them golden and cooked through. Drain on a wire rack or paper towels.

Your kitchen will smell like a fair, and your dog might follow you around for a week.

Sauce or It Didn’t Happen

Chicken strips without sauce? Can’t do it. Here are my go-to dips:

Honey mustard (mix mayo, mustard, and honey)
Ranch (store-bought or homemade if you’re feelin’ fancy)
Spicy mayo (mayo + sriracha = yes, please)
BBQ sauce (sweet, smoky, tangy—pick your poison)

Bonus move: Serve ‘em in a basket with fries and Texas toast. It’s like raising Cane’s… but cheaper and hotter.

Make It Faster Next Time

Look, weeknights are rough. If you want to cut corners without cutting flavor:

Prep the chicken the night before. Soak it in buttermilk and forget about it till dinner.
Use pre-cut tenders or slice breasts the night before and stash them in the fridge.
Make a big batch and freeze. Yep—bread and freeze them raw. Fry straight from frozen (just add a couple extra minutes).
My Favorite Way to Serve ‘Em

This is probably gonna sound weird, but hear me out: I love piling these strips into a soft roll with pickles and extra hot sauce. It’s like a spicy chicken sandwich… but better. Add coleslaw if you’re feeling Southern.

Also great in:

Wraps with ranch and lettuce
On top of mac & cheese (I’m serious)
Cut up in salads for that Chick-fil-A vibe
Final Thoughts (aka, Make These Already)

I could go on and on, but honestly? You just gotta make ‘em. These crispy chicken strips are everything fast food wishes it could be. Juicy, crunchy, salty, spicy (if you want), and dunkable in all the right ways.

If you’ve got picky eaters at home, this is your golden ticket. If you’re feeding friends on game night, double the batch—they go fast. Or if you’re just cooking for yourself on a random Tuesday? Hey, treat yo’ self.

So get that oil hot, crank up the tunes, and make the kind of crispy chicken that makes you wanna dance around your kitchen. And don’t forget the sauce!