Crispy Fried Chicken Strips

Super Crispy Fried Chicken made with buttermilk, spice rubbed chicken and seasoned flour is crispy on the outside and super tender on the inside. Perfect treat for your little ones.

We love homemade comfort food like these delicious chicken strips. I make this very often for my son, who is a big fan of all types of fried chicken. I make sure that I don’t give him the frozen chicken nuggets or strips as we all know that the frozen kind is highly processed. They go through machines after machines before they reach our child’s plate. And so it is impossible for us to inspect what is going into our kid’s mouths. 

So, when I get the time I prepare this and store in the freezer. And once a week or so, I fry it for him. I tried different recipes and this particular one is my Hamad’s favorite. So I made a batch of it last week and thought of sharing the recipe in the blogl as it may be helpful for you all too, hopefully. Please do give it a try. 🙂


  • 400 grams boneless chicken breast/ chicken thighs cut into strips

For spice mix:

  • 2 tbsp paprika powder
  • 1 tsp red chilli powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp coriander powder 
  • 1/2 tsp black/ white pepper powder 
  • 1/2 tsp brown sugar
  • 2 tsp salt

For the wet mix:

  • 2 eggs
  • 1 cup buttermilk 
  • 2 bay leaves 

For the flour mix:

  • 1 cup all purpose flour 
  • 3/4 cup corn flour
  • Salt

Oil for deep frying


  • If you put the chicken in buttermilk mixture overnight, the chicken will be more tender. 
  • Once fried you can keep the chicken tenders crispy on a baking sheet or a cookie sheet in a low oven at 250 degrees while you finish frying the remaining chicken tenders.


  1. In a bowl add all the ingredients listed under spice mix. Mix well. 
  2. In another bowl add all the ingredients for wet mix and combine. 
  3. Take 2 tsp of spice powder from the prepared mix and add to chicken. Mix well. Keep the remaining spice mix aside.
  4. Add spice coated chicken into buttermilk mixture and marinate overnight or for a minimum of 2 hours. 
  5. In a plastic bag, add all ingredients listed under flour mix. Add in the remaining spice mix too. Mix well.
  6. Drop the strips from the buttermilk batter into flour mix. Shake it well till the flour gets coated all over the chicken. You can do this in batches.
  7. Shake off excess flour and deep fry in medium low heat till it turns golden brown and crisp. (You have to fry only for 10-15 minutes, maximum)

Recipe adapted from

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