Crispy Fried Chicken Strips and Nuggets

These crispy fried chicken strips and nuggets are a handy homemade answer to a weeknight dinner, game-day platter, or kid-friendly lunch. The same seasoned chicken turns into two shapes, so you can serve a mix of strips and bite-size pieces with one simple method. A buttermilk marinade helps keep the chicken juicy, while a well-seasoned flour coating fries up light and crunchy.

A plate of crispy fried chicken strips and nuggets served on a paper-lined dish.

4 to 6 servings per full batch · About 1 hour, 10 minutes

https://cyrusramsey.com/crispy-fried-chicken-strips-and-nuggets/

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 1 1/2 cups buttermilk
  • 1 tablespoon hot sauce, optional
  • 1 3/4 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons paprika
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne, optional
  • 2 large eggs
  • 3 to 4 cups neutral frying oil, such as canola, vegetable, or peanut oil
  • Flaky salt, for finishing, optional

Method

Recipe by Heather Schiefelbein.

  1. Cut the chicken into two shapes: slice about half into strips and cut the rest into nugget-size pieces. Keep the pieces fairly even so they cook at the same speed.
  2. In a large bowl, combine the buttermilk and hot sauce, if using. Add the chicken pieces and stir to coat well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  3. In a shallow dish, whisk together the flour, cornstarch, salt, garlic powder, onion powder, paprika, black pepper, and cayenne, if using.
  4. In a second bowl, beat the eggs with 2 tablespoons of the buttermilk marinade.
  5. Set a wire rack over a rimmed baking sheet. Remove the chicken from the marinade and let the excess drip off.
  6. Dredge each piece in the seasoned flour, then dip in the egg mixture, then return to the flour for a second coat. Press lightly so the coating clings in craggy spots. Place the coated chicken on the rack while you finish the batch.
  7. Pour oil into a heavy skillet or Dutch oven to a depth of about 1 1/2 inches. Heat over medium to medium-high heat until the oil reaches 350°F. A pinch of flour should sizzle right away but not burn.
  8. Fry the chicken in batches, without crowding the pan, for 3 to 4 minutes per side for strips and 2 to 3 minutes per side for nugget-size pieces. Adjust the heat as needed so the coating turns deep golden and the chicken cooks through.
  9. Transfer the fried chicken to the rack and season lightly with flaky salt, if using. Let the pieces rest for a few minutes before serving.
  10. Check the thickest piece with an instant-read thermometer; the chicken should reach 165°F in the center before you serve it.

Serving, useful notes and storage

Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.

Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.

The coating should sound crisp when tapped and look evenly golden, not pale or dark brown. The chicken should feel firm but still juicy, with no pink in the center and clear juices when pierced. If the crust browns too fast, lower the heat slightly so the interior can finish cooking without scorching the outside.

Swap: If you do not have buttermilk, stir 1 tablespoon of lemon juice or vinegar into 1 1/2 cups milk and let it stand for 5 minutes before using. You can also use all thighs for extra-juicy fried chicken.

Make ahead: Marinate the chicken up to 4 hours ahead, but coat and fry it just before serving for the crispiest texture.

Oil note: Keep a thermometer handy and maintain a steady frying temperature. That helps the crust cook quickly without soaking up excess oil.

For safe poultry handling and cooking, USDA guidance says chicken should reach 165°F at the center. That simple check makes the difference between guesswork and a reliable, home-cook-friendly result.