Fried Chicken Gizzards Ingredients: 1 lb chicken gizzards, cleaned and trimmed 2 cups buttermilk (or milk + 1 tbsp lemon juice or vinegar) 1 1/2 cups all-purpose flour 1/2 cup cornstarch (for extra crispiness) FULL Recipes in First c.o.m.m.e.n.t 👇👇

 

Introduction: Why Crispy Chicken Strips Are a Kitchen Challenge (And Worth Doing)

Crispy chicken strips are one of those comfort‑food classics: crunchy exterior, juicy interior, great for dipping, sandwiches, kids, parties. But nailing that contrast between crisp and juicy consistently is harder than it looks. Many end up soggy, greasy, undercooked, or bland.

To get restaurant‑level crisp, you need to balance:

• Moisture control (marinade, draining)

• Coating design (layers, adhesion)

• Oil temperature & frying technique

• Resting and finishing steps

• Efficient workflow (so coating and frying times align)

In this guide I draw on multiple recipe sources—Ree Drummond’s “Crispy Chicken Strips” (Food Network) foodnetwork.com, a Food Network version with salad pairing foodnetwork.com, a layered coating recipe by Deliciously Seasoned Deliciously Seasoned, plus many regional variants (e.g. KFoods version) kfoods.com—to build a refined, flexible technique you can adapt.

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Ingredients & Tools: What You’ll Need

Core Ingredients (for ~4‑6 servings)

Ingredient	Purpose	Typical Quantity*
Boneless, skinless chicken (breast, tenderloins, or split breasts)	The main protein	~1.2 to 1.5 lb (≈ 550–700 g)
Buttermilk (or milk + acid)	Tenderizes, helps coating adhere	~½ to 1 cup
Eggs	Binder layer	1–2 eggs
All‑purpose flour	Base coating	~1 to 1½ cups
Seasonings (salt, pepper, garlic powder, paprika, herbs)	Flavor in coating	Adjust to taste
Breadcrumbs or panko	Final crisp layer	~1 cup
Oil for frying	Crisp texture	Enough for deep or shallow fry (high smoke point)

*Quantities can scale up or down. Use rough proportions.

Optional / Advanced Additions

• Cornstarch or potato starch (mix with flour for extra crisp)

• Baking powder (tiny amount for coating lift)

• Spices: cayenne, smoked paprika, onion powder

• Marinade acids/spices (lemon juice, hot sauce)

• Pickle juice (some use it in marinade)

• Dip sauces (ranch, honey mustard, aioli)

Tools & Equipment

• Sharp knife and cutting board

• Bowls for dredging / marinating

• Shallow trays or plates

• Deep skillet, Dutch oven, or deep fryer

• Thermometer for oil (ideal ~ 175‑190 °C / 350‑375 °F)

• Tongs or slotted spoon

• Wire rack + baking sheet (for draining)

• Paper towels

• Serving platters, dip containers

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Method 1: Classic Double / Triple Coating Frying (Baseline)

This is the classic approach inspired by many recipes including Ree Drummond’s. foodnetwork.com

Step A: Marinate

1. Cut the chicken into uniform strips (e.g. ~1 inch wide, length as desired).

2. Soak in buttermilk for 15–30 minutes (or longer, up to a few hours). This helps tenderize and gives coating something to cling to.

3. Optionally, salt lightly before marination (but remember coating has salt too).

Step B: Prepare Coating Stations

1. In one bowl, mix flour + seasonings (salt, pepper, paprika, garlic powder, etc.).

2. In a second bowl, beat eggs (with a little water or milk if needed).

3. In a third bowl / tray, place breadcrumbs or panko (seasoned if desired).

4. Optionally, in the flour mix or breadcrumbs mix, include cornstarch or baking powder for extra crisp.

Step C: Dredge / Coat

1. Remove chicken from buttermilk, let excess drip (but don’t dry fully).

2. Dredge in flour mixture, coating fully — press lightly so coating adheres.

3. Dip into the egg wash, letting excess drip.

4. Return to flour or breadcrumb layer for final coating (double / triple layering).

   • For extra layers, some do flour → egg → flour → egg → breadcrumbs.

5. Place coated strips on a tray and let rest (~5–10 minutes) so coating sets.

Step D: Frying

1. Heat oil to ~175–190 °C (350–375 °F). Use a thermometer or use the “flour test” (drop little flour; if it sizzles properly, oil is hot).

2. Fry in small batches (do not overcrowd) so oil temperature stays steady.

3. Fry until golden brown and internal chicken is cooked (~3–5 minutes depending on strip thickness).

4. Turn halfway so both sides crisp evenly.

5. Remove to a wire rack (over baking sheet) to drain; place paper towels under rack optionally.

Step E: Serve & Enjoy

Serve immediately while hot and crispy. Provide dips: ketchup, mayo, honey mustard, ranch, garlic aioli, etc.

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Method 2: Oven‑Finishing / Hybrid Fry + Bake (for Less Oil)

If you want less oil use but maintain crisp, this hybrid is excellent (inspired by the “finish in oven to make exterior crunchier” from Barbara Adams version) beyondwonderful.com.

1. Do Steps A through D until frying one side.

2. Then place strips on a baking sheet.

3. Bake in oven at ~200 °C (400 °F) for 8–12 minutes to finish cooking and crisp outer edge.

4. This allows thicker strips to cook through without burning the coating.

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Tips, Tricks & “Crisp Secrets” (The Fine Details)

To get the best crispy strips, here are pro tips:

• Oil temperature control is key: if oil is too cool, strips absorb oil and become greasy; too hot, coating burns before interior cooks.

• Use a mix of flour + cornstarch: many crispy recipes combine them (flour gives structure, cornstarch gives crisp).

• Rest the coating: letting coated strips sit 5–10 min helps adhesion.

• Double / triple dredge: more layers = crunch, but increases frying time.

• Don’t overcrowd: maintain oil temp and allow circulation.

• Use a wire rack instead of paper towels to drain, to keep underside crisp.

• Season after frying: a light sprinkle of salt/paprika while still hot enhances flavor.

• Keep warm in low oven (~90 °C / 200 °F) if cooking in batches.

• Bread crumbs choice: panko gives extra airiness and crisp.

• Marinade acidity: buttermilk or yogurt helps tenderize and flavor.

• Spice layering: season not just flour but breadcrumbs.

• Resting internal moisture: let chicken rest a minute before cutting to retain juiciness.

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Variations & Flavor Profiles

You can twist crispy chicken strips in many ways. Here are some ideas:

Style	Variation / Additions	Notes
Hot & spicy	Add cayenne pepper, chili powder, hot sauce in marinade	Good for fans of heat
Herb crust	Add dried herbs (oregano, thyme, rosemary) in coating	Adds aromatic layer
Buffalo version	After frying, toss strips in buffalo sauce	Classic twist
Parmesan crust	Mix grated Parmesan with breadcrumbs	Adds flavor + crisp
Gluten‑free	Use gluten‑free flour and breadcrumbs or crushed rice crackers	Use same technique
Air‑fried	Use air fryer with light oil spray, 180‑200 °C, ~8‑10 min flipping	Healthier option
Baked only	Bread strips well, spray oil lightly, bake in hot oven 220 °C until crisp	Less oily but takes longer

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Full “2000‑Word Style” Printable Recipe (with Timing, Serving, Storage, Troubleshooting)

Below is a full printed recipe you can keep handy.

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Crispy Chicken Strips (Super Crunch Version)

Yields: ~4–6 servings
Prep Time: 20–30 minutes (plus marinade time)
Cook Time: ~10–15 minutes (plus batch handling)
Total: ~40–60 minutes

Ingredients

• 1.2–1.5 lb boneless chicken (breast or tenders), sliced into strips

• ½ to 1 cup buttermilk (or milk + 1 Tbsp vinegar)

• 1–2 eggs, beaten

• 1 cup all‑purpose flour

• ½ cup cornstarch (optional)

• 1 tsp baking powder (optional)

• Seasonings: salt, black pepper, paprika, garlic powder, onion powder, etc.

• 1 cup breadcrumbs or panko

• Oil for frying (neutral, high smoke point)

Instructions

1. Marinate chicken strips in buttermilk (with a pinch of salt) for 15 min to several hours.

2. Set up dredging stations: flour + seasoning (+ cornstarch / baking powder), egg wash, breadcrumb/panko.

3. Dredge in layers: flour → egg → breadcrumb (repeat as desired). Let rest 5–10 min.

4. Heat oil to ~175–190 °C (350–375 °F).

5. Fry in small batches, 3–5 minutes per strip, until golden brown and cooked through.

6. Drain on wire rack, season lightly.

7. (Optional) Oven finish: bake for a few minutes to crisp further.

8. Serve hot with preferred dips.

Serving Suggestions

• French fries or potato wedges

• Coleslaw, fresh salad

• Sandwiches / wraps

• Dipping sauces: ketchup, ranch, garlic aioli, honey mustard, barbecue

Storage & Reheating

• Store in airtight container in fridge ~2–3 days.

• To reheat crispily: oven or air fryer (180‑200 °C) for 5–10 minutes, flipping, or place on wire rack over baking sheet to preserve crispness.

Troubleshooting

• Soggy strips? Oil too cool, overcrowding, too thick coating.

• Burning coating? Oil too hot, too long, too dark spices.

• Undercooked thick strips? Increase cooking time or finish in oven.

• Coating falling off? Don’t let strips drip dry before coating; rest the coating; press gently.

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Why This Recipe Works (and the science behind the crisp)

• Layering + binding ensures coating grips chicken and reduces separation.

• Cornstarch / baking powder in coating helps lightness and crisp via gas bubbles and starch gelatinization.

• Proper oil temp ensures rapid crust formation, sealing interior juices.

• Resting and draining on rack avoids steam buildup that soggifies crust.

• Finish in oven option helps cook interior without burning exterior.

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Final Thoughts & Tips for Your Kitchen

• Test a small strip first to check oil temp and seasoning.

• Use a cooking thermometer to maintain oil temp.

• If frying many, keep cooked strips warm in a low oven.

• Try one variation first (e.g. herb or Parmesan crust) to find your favorite.

• Keep coatings dry (don’t mix wet and dry simultaneously).

• Pair with a crisp dip and fresh vegetables for balance.

If you like, I can adapt this recipe for Moroccan ingredients (using local spices, oil, breading), or provide a baked/air fryer version fully optimized for your kitchen. Would you like me to send that version now?