Name: Homestyle Chili's-Inspired Crispy Chicken Strips
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 1 cup buttermilk; 1 tsp salt (for chicken marinade); 0.5 tsp black pepper (for chicken marinade); 1.5 cups all-purpose flour; 0.5 cup cornstarch; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp paprika; 0.5 tsp cayenne pepper (optional, for a kick); 1 tsp baking powder; 1 tsp salt (for breading); 0.5 tsp black pepper (for breading); 2 large eggs; 2 tbsp milk or water (for egg wash); 4 cups vegetable oil (or canola/peanut oil, for frying); 0.5 cup mayonnaise; 3 tbsp Dijon mustard; 2 tbsp honey; 1 tbsp white vinegar; Pinch of salt (for sauce); Pinch of black pepper (for sauce)

Simmerfy

Instructions

1
Prepare the chicken: Slice chicken breasts lengthwise into 1/2-inch thick strips. In a bowl, combine chicken strips with buttermilk, 1 tsp salt, and 0.5 tsp black pepper. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best results.
2
Prepare the breading: In a shallow dish or pie plate, whisk together all-purpose flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper (if using), baking powder, 1 tsp salt, and 0.5 tsp black pepper until well combined.
3
Prepare the egg wash: In another shallow dish, whisk eggs with milk or water until well combined.
4
Set up dredging stations: You will have three stations: the marinated chicken, the egg wash, and the seasoned flour.
5
Dredge the chicken: Working with one strip at a time, remove chicken from buttermilk (letting excess drip off). First, dredge it thoroughly in the seasoned flour. Then, dip it into the egg wash, allowing any excess to drip off. Finally, return it to the seasoned flour for a second coating, pressing gently to ensure the breading adheres well. Place breaded strips on a clean plate or baking sheet. Repeat for all chicken strips.
6
Heat the oil: In a large, heavy-bottomed skillet or Dutch oven, pour enough oil to reach a depth of about 1-2 inches. Heat over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, a small piece of breading should sizzle immediately when dropped in.
7
Fry the chicken: Carefully place 3-4 chicken strips into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove cooked strips and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining chicken.
8
Make the Honey-Mustard Sauce: While chicken fries, whisk together mayonnaise, Dijon mustard, honey, white vinegar, a pinch of salt, and a pinch of black pepper in a small bowl until smooth.
9
Serve: Serve the hot, crispy chicken strips immediately with the homemade honey-mustard dipping sauce and your favorite sides.

Homestyle Chili's-Inspired Crispy Chicken Strips

Ingredients

Instructions

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