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Crispy Chicken Strips

These Crispy Chicken Strips are easy to make, perfect for any occasion, and pair wonderfully with four different dipping sauces, making them a hit for both kids and adults.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken Preparation
  • 1 kg chicken breast (cut into large strips)
  • 200 ml milk or buttermilk
  • 2 pieces eggs beaten
  • 200 g all-purpose flour
  • 100 g cornstarch
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt & black pepper to taste
  • Oil for frying
Dipping Sauces
  • 3 tbsp honey for Honey Mustard
  • 2 tbsp mustard for Honey Mustard
  • 1 tbsp mayonnaise for Honey Mustard
  • 100 ml heavy cream for Garlic Parmesan
  • 2 tbsp butter for Garlic Parmesan
  • 3 cloves garlic (minced) for Garlic Parmesan
  • 30 g parmesan cheese for Garlic Parmesan
  • 150 g BBQ sauce for BBQ Sauce
  • 1 tbsp honey for BBQ Sauce
  • 1 tsp paprika for BBQ Sauce
  • 4 tbsp mayonnaise for Spicy Mayo
  • 1 tbsp hot sauce for Spicy Mayo
  • 1 tsp lemon juice for Spicy Mayo

Method
 

Chicken Preparation
  1. Marinate the chicken in milk, salt, and pepper for 30–60 minutes.
  2. In a bowl, mix flour, cornstarch, and spices.
  3. Dip the marinated chicken in beaten eggs, then coat it in the flour mixture.
  4. Fry the coated chicken in hot oil at 170–180°C (340–355°F) for 6–8 minutes until golden and crispy.
  5. For the air fryer, cook at 180°C (350°F) for 15–18 minutes until cooked through.
Dipping Sauces Preparation
  1. To prepare Honey Mustard, mix honey, mustard, and mayonnaise until smooth.
  2. To prepare Garlic Parmesan, sauté garlic in butter until fragrant, add cream and parmesan, and cook until thick and creamy.
  3. For BBQ Sauce, mix BBQ sauce, honey, and paprika and heat slightly.
  4. For Spicy Mayo, mix mayonnaise, hot sauce, and lemon juice until smooth.

Notes

For extra crispy strips, double-dip the chicken by dipping it back into the egg and then the flour mixture before frying. Ensure the oil is hot enough before adding the chicken; this helps to lock in moisture. You can make the dipping sauces ahead of time and store them in the refrigerator for convenience.