Fried Chicken Strips
Double-fried buttermilk-brined chicken strips with a craggy, heavily seasoned crust.
- chicken breasts, cut into 1-inch strips3 lb
- kosher salt, for dry brine1 tbsp
- buttermilk2 cups
- dill pickle juice¾ cup
- hot sauce1 tbsp
- MSG, for marinade2 tsp
- kosher salt, for marinade1 tsp
- baking soda, for marinade¼ tsp
- garlic powder, for marinade2 tsp
- onion powder, for marinade2 tsp
- sweet paprika, for marinade1 tsp
- smoked paprika, for marinade1 tsp
- black pepper, for marinade1 tsp
- white pepper, for marinade½ tsp
- cayenne, for marinade¼ tsp
- all-purpose flour2 cups
- cornstarch¾ cup
- rice flour¼ cup
- kosher salt, for seasoned flour1 tbsp
- MSG, for seasoned flour2 tsp
- garlic powder, for seasoned flour2 tbsp
- onion powder, for seasoned flour2 tbsp
- sweet paprika, for seasoned flour2 tsp
- smoked paprika, for seasoned flour1 tsp
- black pepper, for seasoned flour2 tsp
- white pepper, for seasoned flour2 tsp
- cayenne, for seasoned flour1 tsp
- mustard powder, for seasoned flour1 tsp
- dried thyme, for seasoned flour½ tsp
- dried oregano, for seasoned flour½ tsp
- baking powder, for seasoned flour½ tsp
- used marinade, reserved from marinating step, for clump drizzle⅓ cup
- vodka, for clump drizzle1 tbsp
- flaky salt, for finishing1 tsp
- MSG, for finishing½ tsp
- garlic powder, for finishing¼ tsp
- onion powder, for finishing¼ tsp
- cayenne, for finishing
- peanut oil, for frying2 qt
- 1
Dry brine: Toss chicken breasts with 1 tbsp kosher salt, place on a rack set over a tray, and refrigerate uncovered for 4–24 hours.
- 2
Make marinade: Whisk together the buttermilk, dill pickle juice, hot sauce, 2 tsp MSG, 1 tsp kosher salt, baking soda, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp sweet paprika, 1 tsp smoked paprika, 1 tsp black pepper, ½ tsp white pepper, and ¼ tsp cayenne. Add the brined chicken strips, submerge fully, and refrigerate for 4–12 hours. Reserve ⅓ cup of the used marinade before discarding the rest.
- 3
Make seasoned flour: Whisk together the all-purpose flour, cornstarch, rice flour, 1 tbsp kosher salt, 2 tsp MSG, 2 tbsp garlic powder, 2 tbsp onion powder, 2 tsp sweet paprika, 1 tsp smoked paprika, 2 tsp black pepper, 2 tsp white pepper, 1 tsp cayenne, 1 tsp mustard powder, ½ tsp dried thyme, ½ tsp dried oregano, and ½ tsp baking powder in a wide shallow dish. Combine the reserved ⅓ cup used marinade with 1 tbsp vodka, drizzle over the flour mixture, and rake with fingers until pebbly clumps form throughout.
- 4
Dredge: Press each chicken strip firmly into the seasoned flour mixture, pressing to adhere and pick up clumps. Rest breaded strips on a rack for 10 minutes. For an extra craggy crust, dip each strip back into the marinade briefly, then dredge a second time in the flour.
- 5
First fry: Heat peanut oil to 275°F in a large heavy pot. Fry chicken strips in batches for 6–7 minutes until cooked through but still pale. Transfer to a rack and rest 5 minutes.
medium275F - 6
Second fry: Raise oil temperature to 375°F. Fry strips in batches for 60–90 seconds until deep golden brown and internal temperature reaches 157°F.
high375F - 7
Finish: Transfer strips immediately to a clean rack and season at once with the flaky salt, ½ tsp MSG, ¼ tsp garlic powder, ¼ tsp onion powder, and a pinch of cayenne. Rest 3 minutes, then serve.
Cook it with a chef at your shoulder.
Sous scales it without breaking the seasoning, coaches you through it for your gear, and remembers how it went. Fork this into your own library and make it yours — free.
Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.