Fried Chicken Strips

These flavorful and spicy chicken strips are absolutely amazing with sweet-and-sour sauce. Time these carefully so they’ll be cooked through but still juicy.

Serves: 6Hands-on: 30 minutesTotal: 8 hours 30 minutesDifficulty: Easy

Serves: 6


  • 1 1⁄2 lbs. boneless, skinless chicken breasts
  • 1 1⁄2 cups low-fat buttermilk
  • 1 1⁄2 tsp. salt, divided
  • 3 tsp. Creole or Cajun seasoning, divided
  • 2 cups canola oil
  • 2 cups all-purpose flour
  • 1⁄2 tsp. ground black pepper


  • Rinse chicken and pat dry with paper towels. Cut into strips about 1 to 1 1⁄2 inches wide.
  • In a large container or heavy-duty food storage bag, combine buttermilk, 1 teaspoon salt, and 2 teaspoons Creole or Cajun seasoning. Add chicken strips; seal the bag and refrigerate for 8 hours. When almost ready to cook, heat oil in a deep skillet over medium heat to about 350°F.
  • Meanwhile, combine flour, remaining Creole seasoning, 1⁄2 teaspoon salt, and pepper in a large food storage bag. Put chicken strips in the bag a few at a time and shake the bag gently to coat thoroughly.
  • Fry several chicken strips at a time, turning a few times with tongs, until deep golden brown, about 6 to 8 minutes for each batch.