Crispy Chicken Strips Recipe (Tenders)
Last updated: 27 September 2026.
Chicken strips, also called tenders or fingers, are boneless, crunchy and perfect for dipping. They are a favourite at fast-food chains and cafés across Pakistan, and they are easy to make at home from chicken breast. A quick yoghurt or buttermilk marinade keeps them juicy, and a double coating makes them extra crunchy.
| Prep | Cook | Serves | Difficulty |
|---|---|---|---|
| 15 min + 1 h marinade | 10 min | 4 | Easy |
Note: this is our own home-style recipe inspired by the restaurant favourite. It is not an official brand recipe.
Strips, tenders and fingers: what’s the difference?
The names are mostly interchangeable. “Tenders” originally meant the small, naturally tender muscle under the chicken breast (the tenderloin). “Strips” and “fingers” usually mean breast meat cut into long pieces. At home, you can use either. Tenderloins are sold in some supermarkets; otherwise, slice breasts into strips about 2 cm wide.
Ingredients
For the marinade
- 600 g chicken breast, cut into strips 2 cm wide (or chicken tenderloins)
- 1 cup buttermilk, or 3/4 cup yoghurt thinned with 1/4 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic paste
- 1/2 tsp paprika
- 1 tsp hot sauce (optional)
For the coating
- 1 1/2 cups plain flour
- 1/2 cup cornflour
- 2 tsp spice mix
- 1/2 tsp baking powder
- 1/2 tsp salt
- Oil for frying
Method
- Mix the marinade ingredients, add the chicken and refrigerate for 1 to 4 hours.
- Mix the coating ingredients in a wide bowl. Drizzle in 2 tbsp of the marinade and rub with your fingers to create small clumps.
- Lift each strip, let excess marinade drip off and press into the flour.
- Dip briefly back into the marinade, then press into the flour again for a thick, craggy coating.
- Rest on a rack for 10 minutes.
- Heat oil to 175°C. Fry strips in batches for 4 to 5 minutes, turning once, until golden and cooked through (75°C).
- Drain on a rack. Sprinkle with a pinch of salt and serve hot.
Why this recipe works
- Buttermilk or yoghurt tenderises breast meat and helps the coating stick.
- Dipping twice builds a thick, crunchy crust.
- Strips cook quickly, so the meat stays juicy.
- Resting stops the coating falling off in the oil.
Tips for the best result
- Cut strips the same thickness so they cook evenly.
- Don’t marinate breast meat in acidic marinades for more than 8 hours; it can turn mushy.
- Keep the oil at 175°C; add strips a few at a time.
- Hold finished strips in a 100°C oven on a rack while frying the rest.
Variations
- Spicy: add chilli powder and cayenne to the coating.
- Honey garlic: toss cooked strips in honey, garlic and a little soy sauce.
- Baked: spray with oil and bake at 220°C for 15 to 18 minutes, turning once.
- Air fryer: spray and cook at 200°C for 10 to 12 minutes.
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Coating falls off | No resting time or wet surface | Let excess drip off, rest 10 minutes |
| Tough strips | Overcooked breast | Cook just to 75°C; use a thermometer |
| Pale and soggy | Oil too cool | Fry at 175°C in small batches |
Storage and reheating
Keep in the fridge for up to 3 days. Reheat in an oven or air fryer at 180°C for 5 to 7 minutes. Freeze cooked strips for up to 2 months and reheat from frozen.
What to serve it with
Fries, coleslaw, spicy mayo, honey mustard or garlic sauce.
Ways to serve chicken strips
| Idea | How |
|---|---|
| Classic basket | Strips, fries, coleslaw and two dips |
| Wrap | Slice strips into a warm paratha with lettuce and spicy mayo |
| Salad | Slice over lettuce, cucumber, tomato and corn with a yoghurt dressing |
| Loaded fries | Chop over fries with cheese sauce and jalapeños |
| Burger | Stack three strips in a bun with sauce and lettuce |
| Lunchbox | Cold strips with vegetable sticks and a small dip |
Dipping sauce ideas
- Honey mustard: mayo, mustard and honey.
- Spicy mayo: mayo and sriracha.
- BBQ: ketchup, a little brown sugar, vinegar and smoked paprika simmered for 5 minutes.
- Garlic sauce: the AlBaik-style favourite.
- Imli (tamarind) chutney: a desi twist that works surprisingly well.
Buying and cutting chicken breast
Ask your butcher for boneless breast, and check that it is pale pink, firm and not slimy. To cut strips, lay the breast flat and slice along the grain into 2 cm strips. If one end is much thicker, butterfly it or flatten it slightly first so every strip is similar in size. Save any small scraps for nuggets.
Making them ahead
Coat the strips up to an hour before cooking and keep them on a rack in the fridge. For parties, fry all the strips 30 minutes ahead and keep them warm on a rack in a low oven. Avoid covering them with foil, which traps steam and softens the coating.
Healthier strips
For a lighter version, bake or air-fry the strips, use wholemeal flour for part of the coating, and serve with a yoghurt-based dip and a big salad. Chicken breast is lean and high in protein, so strips can be part of a balanced meal when they are not deep-fried every time.
Frying safety
Use a deep, heavy pot no more than half full of oil, keep a lid nearby, never leave hot oil unattended and keep children away from the stove.
How many strips per person?
Allow 4 to 5 strips per adult as a main dish with sides, or 2 to 3 as part of a larger spread. This recipe makes about 20 strips.
Leftover strips make an excellent next-day sandwich or wrap.
Frequently asked questions
What part of the chicken is used for tenders?
The tenderloin under the breast, or breast meat cut into strips.
How long do chicken strips take to fry?
About 4 to 5 minutes at 175°C.
Can I make them without buttermilk?
Yes. Use yoghurt thinned with milk, or milk with 1 tbsp lemon juice.
Are chicken strips good for kids?
Yes. Keep the seasoning mild and serve with a simple dip.