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Crispy breaded chicken strips with a sweet smoky whiskey glaze always remind me of Friday nights out—now you can capture that bold flavor at home in under an hour. When I served these for game night my friends finished every last bite and begged for the recipe.
These always disappear first at parties. The whiskey glaze clings to every ridge of the chicken and the panko gives unbeatable crunch.
Ingredients
- Boneless skinless chicken tenders: Juicy and flavorful when fried. Choose fresh or top-quality tenders for best results
- Peanut oil or vegetable or canola oil: High smoke point lets you fry safely for perfect crisping without burnt bits
- All purpose flour: Helps create a golden crust that holds to the chicken
- Panko breadcrumbs: Brings exceptional light crunch you cannot get with regular breadcrumbs
- Sesame seeds: Add nutty flavor plus classic look. Toast lightly beforehand for deeper taste if you like
- Paprika: Brings mild peppery warmth and a deep color. Opt for sweet or smoked depending on preference
- Kosher salt: Seasons the breading and helps the flavors pop
- Garlic powder: Lends an underlying savory note
- Black pepper: Rounds out the flavor with gentle heat
- Large eggs: Bind the breading and keep it light
- Buttermilk or regular milk: Softens the coating and ensures moisture
- Prepared whiskey glaze: Delivers the signature sweet heat. Make your own using favorite whiskey for richest results
- Fresh parsley: Sprinkled on top for brightness and color
Step-by-Step Instructions
- Prepare the Oil:
- Pour enough oil into a large heavy bottomed pot to reach about two inches deep. Heat over medium to 350 degrees Fahrenheit. Line a baking sheet with paper towels and a wire rack to catch excess oil
- Slice and Set Up:
- Cut chicken tenders in half lengthwise for more manageable strips. On a plate lined with wax paper set ready for breaded pieces. Get two shallow bowls—one for the breading and one for the egg wash
- Mix the Breading:
- Combine flour panko sesame seeds paprika salt garlic powder and black pepper in the first bowl. Stir well so everything is evenly mixed
- Prepare the Egg Wash:
- Beat eggs with buttermilk or milk in the second bowl. This mixture helps all the crumbs stick
- Bread the Chicken Strips:
- Dip each chicken strip into the breading and coat fully shaking off any extra. Next dip into the egg wash then return to the breading for a thick crunchy layer. Place each finished strip onto the wax paper lined plate
- Fry the Chicken:
- Once the oil reaches temperature carefully add a few strips at a time. Cook five to six minutes flipping halfway so all sides brown. When golden and crisp transfer strips to your prepared cooling rack
- Glaze and Garnish:
- While chicken is still hot toss in the whiskey glaze in a large bowl to fully coat. Sprinkle with a handful of sesame seeds and parsley before serving. Serve with extra glaze for dipping
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The panko breadcrumbs are my personal secret for irresistible crunch. I remember my niece helping me bread the strips one afternoon—she was so proud seeing how crisp and golden they turned.
Storage Tips
Keep leftovers in a sealed container in the fridge for up to three days. To get the best crunch when reheating use a toaster oven or air fryer instead of a microwave
Ingredient Substitutions
Swap out buttermilk for plain milk with a dash of lemon juice if needed. No panko Use traditional breadcrumbs but know you will lose some crunch. For a nonalcoholic option make a honey barbecue or teriyaki glaze
Serving Suggestions
These chicken strips are ideal for appetizers party snacks or alongside rice and steamed broccoli for a dinner that feels just like your favorite restaurant. Pile onto a platter with extra parsley to serve family style
Cultural and Historical Context
Whiskey glazed dishes have become popular appetizers in American casual dining restaurants for their sweet heat and bold flavor. Home cooks now replicate these crowd-pleasers with simple breading and a quick homemade glaze
Frequently Asked Questions
- → How do I achieve extra crispy chicken strips?
For the crispiest strips, double dip the chicken in both the breading and egg wash. Fry in hot oil at the correct temperature, and avoid overcrowding the pan.
- → Can I bake these instead of frying?
Yes! Arrange breaded strips on a rack over a baking sheet and bake at 425°F, flipping halfway, until golden and cooked through.
- → What kind of whiskey is best for the glaze?
A smooth, mid-priced bourbon or Tennessee whiskey offers great flavor balance for a savory-sweet glaze.
- → What oil is best for frying chicken strips?
Peanut, canola, or vegetable oil all work well due to their high smoke points and neutral flavors.
- → How should I serve these chicken strips?
Serve hot, garnished with sesame seeds and fresh herbs, alongside extra whiskey glaze for dipping.