Go Back
–+ servings
Iram Mansoor

Buttermilk Fried Chicken Strips with Spicy Ranch Dressing

No ratings yet
These buttermilk fried chicken strips are crispy, juicy, and packed with flavor thanks to a bold marinade of buttermilk, pickle juice, and hot sauce. Paired with a homemade spicy ranch dressing, they’re perfect for game days, casual dinners, or indulgent snacking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Marinate Time 2 hours
Servings: 4 Servings
Ingredients Method Notes

Ingredients
 
 

For the Chicken:
  • 2 lb boneless chicken breasts cut into strips
  • 1 ½ cups buttermilk
  • 2 tbsp pickle juice
  • 3 tsp hot sauce adjust to taste
  • Salt to taste
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tsp black pepper
  • 1 tsp onion powder
  • Neutral oil, canola, vegetable, or peanut for deep frying
Dry Batter
  • 2 cups all-purpose flour
  • ¼ cup cornstarch
  • Salt to taste
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 1 tbsp smoked paprika
  • 1 tsp onion powder
Spicy Ranch Dressing:
  • ½ cup mayonnaise
  • 3 tbsp sour cream
  • ⅓ cup buttermilk adjust for consistency
  • 1 tbsp lemon juice
  • Salt to taste
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp dried parsley
  • 1 tsp dried dill

Method
 

Marinate the Chicken
  1. In a large bowl, combine:
    Chicken strips
    - Salt, pepper, garlic powder, smoked paprika, onion powder
    - Buttermilk, pickle juice, and hot sauce
  2. Mix until chicken is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
Prepare the Dry Batter
  1. In a shallow bowl, mix:
    - All-purpose flour
    - Cornstarch Salt
    - Garlic powder
    - Onion powder
    - Smoked paprika
    - Black pepper
  2. Whisk until fully combined.
Bread the Chicken
  1. Remove chicken from the marinade (reserve the marinade).
  2. Dredge each strip in the dry batter.
  3. Dip back into the reserved buttermilk mixture.
  4. Dredge once more in the dry batter, pressing to adhere.
  5. Repeat for all chicken strips. Double-coating ensures extra crunch!
Fry the Chicken
  1. Heat oil in a deep pan or fryer to 360°F (182°C).
  2. Fry chicken in batches (do not overcrowd) for 5–6 minutes, flipping halfway, until golden brown and internal temp reaches 165°F (74°C).
  3. Drain on a wire rack or paper towels.
Make Spicy Ranch Dressing
  1. In a bowl, whisk together:
    - Mayonnaise
    - Sour cream
    - Buttermilk
    - Lemon juice
    - Garlic powder
    - Smoked paprika
    - Salt and pepper
    - Dried parsley
    - Dried dill
  2. Whisk until smooth and creamy. Adjust seasoning or consistency as desired.
Serve
  1. Plate the hot, crispy chicken strips with a generous side of spicy ranch dressing for dipping. Garnish with fresh herbs or extra chili flakes for heat, if desired.
Storage & Reheating
  1. Fried chicken: Best eaten fresh. Store leftovers in an airtight container for up to 3 days.
  2. Reheat: Use a 375°F oven or air fryer for 8–10 minutes to maintain crispiness.
  3. Spicy ranch: Keep refrigerated in a sealed jar for up to 5 days.

Notes

  • Cornstarch in the batter creates an ultra-light, crispy crust.
  • Pickle juice adds tang and enhances juiciness.
  • For a hotter version, add cayenne pepper or extra hot sauce to the marinade and ranch.
  • Use chicken tenders instead of breast strips for more uniform pieces.

Tried this recipe?

Let us know how it was!