Marinate: In a bowl, mix chicken strips with buttermilk, salt, and pepper. Let marinate for 30 minutes (or overnight for extra tenderness).
Prepare coating: In one bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper. In another bowl, add breadcrumbs.
Coat the chicken: Remove chicken from the buttermilk. Dredge in the seasoned flour, dip back into the buttermilk, then coat with breadcrumbs. Press lightly so it sticks.
Fry: Heat oil in a skillet to 350°F (175°C). Fry chicken strips in batches until golden brown and crispy — about 3–4 minutes per side.
Drain & serve: Place on paper towels to drain excess oil. Serve hot with honey mustard, ranch, or BBQ sauce.
✨ Tip: You can also bake them! Spray with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
Would you like me to make a fun Facebook caption for this recipe — something short and catchy like “Crispy, golden perfection — these chicken strips disappear fast!”?
