Print

Crispy Chicken Strip Dippers Recipe with 3 Easy Kid-Approved Sauces

crispy chicken strip dippers - featured image
Print Recipe

A quick and easy recipe for crispy chicken strips paired with three kid-friendly sauces: honey mustard, creamy garlic ranch, and tangy BBQ. Perfect for family meals and casual get-togethers.

Ingredients

Scale
  • 1 pound (450g) boneless, skinless chicken breasts, cut into strips
  • 1 cup (120g) all-purpose flour (or gluten-free flour blend for GF option)
  • ½ cup (60g) cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 large eggs, beaten (room temperature)
  • Vegetable oil or canola oil for frying (about 2 cups)
  • ¼ cup (60ml) mayonnaise (for honey mustard sauce)
  • 2 tablespoons Dijon mustard (for honey mustard sauce)
  • 1 tablespoon honey (for honey mustard sauce)
  • 1 teaspoon lemon juice (for honey mustard sauce)
  • ½ cup (120ml) sour cream or Greek yogurt (for garlic ranch sauce)
  • 1 tablespoon mayonnaise (for garlic ranch sauce)
  • 1 small garlic clove, minced (for garlic ranch sauce)
  • 1 teaspoon dried dill (for garlic ranch sauce)
  • ½ teaspoon onion powder (for garlic ranch sauce)
  • Salt and pepper to taste (for garlic ranch sauce)
  • ½ cup (120ml) ketchup (for BBQ sauce)
  • 2 tablespoons apple cider vinegar (for BBQ sauce)
  • 1 tablespoon brown sugar (for BBQ sauce)
  • 1 teaspoon smoked paprika (for BBQ sauce)
  • ½ teaspoon Worcestershire sauce (for BBQ sauce)
  • Pinch of cayenne pepper (optional, for BBQ sauce)

Instructions

  1. Cut 1 pound (450g) boneless, skinless chicken breasts into bite-sized strips, about 3 inches long and 1 inch thick.
  2. In a large bowl, combine 1 cup (120g) all-purpose flour, ½ cup (60g) cornstarch, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon salt, and ½ teaspoon black pepper. Whisk well.
  3. In a separate bowl, beat 2 large eggs until smooth and slightly frothy.
  4. Dip each chicken strip in the beaten eggs, letting excess drip off, then dredge in the flour mixture, pressing lightly to adhere. Place coated strips on a plate or tray.
  5. Pour about 2 cups of vegetable or canola oil into a deep frying pan or skillet. Heat to 350°F (175°C). Use a thermometer to check temperature.
  6. Fry chicken strips in batches without crowding the pan for 4-5 minutes per batch, turning halfway, until golden brown and cooked through (internal temp 165°F / 74°C). Remove with slotted spoon and drain on wire rack over a baking sheet.
  7. While frying, prepare the sauces in small bowls: Mix ¼ cup mayo, 2 tbsp Dijon mustard, 1 tbsp honey, and 1 tsp lemon juice for honey mustard; Mix ½ cup sour cream or Greek yogurt, 1 tbsp mayo, 1 minced garlic clove, 1 tsp dried dill, ½ tsp onion powder, salt, and pepper for garlic ranch; Stir ½ cup ketchup, 2 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tsp smoked paprika, ½ tsp Worcestershire sauce, and a pinch of cayenne pepper for BBQ sauce.
  8. Serve the crispy chicken strip dippers warm with the three sauces side by side for dipping.

Notes

Use a cooking thermometer to maintain oil temperature at 350°F to avoid greasy or dry strips. Drain fried strips on a wire rack instead of paper towels to keep them crispy. For gluten-free, use a gluten-free flour blend and cornstarch or arrowroot powder. For dairy-free sauces, substitute sour cream with coconut yogurt and mayonnaise with vegan mayo. Baking option: bake at 425°F for 20 minutes on a greased rack, flipping halfway, for a less crispy but healthier version.

Nutrition

Keywords: crispy chicken strips, chicken dippers, kid-friendly sauces, honey mustard sauce, garlic ranch sauce, BBQ sauce, quick chicken recipe, family dinner

Find it online: https://emmastirs.com/crispy-chicken-strip-dippers-recipe-with-3-easy-kid-approved-sauces/