CRISPY CHICKEN STRIPS

1. The Soak: Toss the chicken strips in the buttermilk mixture. Let them sit for at least 30 minutes (or up to 4 hours in the fridge). This step ensures the chicken stays juicy inside while the outside fries.

2. The Dry Mix: In a shallow bowl or a large zip-top bag, whisk together the flour, cornstarch, and spices.

3. The “Drip & Shake” (Double Dredge):

   • Lift a strip from the buttermilk, let the excess drip off, and drop it into the flour.

   • Shake until well coated.

   • For extra thick crust, dip it back into the buttermilk quickly and then back into the flour a second time.

4. The Rest: Place the coated strips on a wire rack for 10 minutes before frying. This helps the coating “glue” to the chicken so it doesn’t fall off in the oil.

5. The Fry: Heat 1 inch of oil in a heavy skillet (like the one you use for Fried Chicken) to 350°F.

6. The Gold: Fry the strips in batches for 3–4 minutes per side until they are deep golden brown and reach an internal temperature of 165°F.

7. The Drain: Let them rest on a wire rack (not paper towels!) to keep the bottom from getting soggy.

3 Tips for “Restaurant Quality” Strips

• The “Flour Crumb” Trick: Drizzle 2 tablespoons of the buttermilk soak into your flour mixture and rub it with your fingers to create small “clumps.” These clumps will stick to the chicken and turn into those extra-crunchy bits.

• Oil Temperature: If the oil isn’t hot enough, the breading will soak up grease; if it’s too hot, the outside will burn before the inside is done.

• Don’t Overcrowd: Give the strips space in the pan so the oil temperature doesn’t drop too quickly.