Whataburger's chicken strips are a beloved classic for a reason – that perfectly crispy coating, the juicy, tender chicken inside, and the comforting taste that brings you right back to your favorite fast-food joint. But what if I told you that you could recreate that magic right in your own kitchen? Intrigued? Let's dive into making your very own batch of Whataburger-style chicken strips!
Step 1: Are you ready to embark on a delicious culinary adventure?
Before we even talk ingredients, let's get you in the right headspace. Making chicken strips at home isn't just about following a recipe; it's about the joy of creating something truly satisfying. Imagine that first bite – the crunch, the savory chicken, the nostalgia. Feeling that excitement? Good! Because that's the secret ingredient to any great home-cooked meal.
Now, let's gather our arsenal!
What You'll Need: The Essential Ingredients
For the Chicken:
2 lbs boneless, skinless chicken breasts or tenderloins
1 cup buttermilk (this is key for tenderness!)
1 tablespoon hot sauce (optional, but adds a subtle kick)
For the Breading:
2 cups all-purpose flour
1/2 cup cornstarch (for that extra crispiness)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (adjust to your spice preference)
For Frying:
4-6 cups vegetable oil, peanut oil, or canola oil (enough to submerge the chicken)
Essential Equipment
Large mixing bowls
Whisk
Shallow dishes or trays for breading
Tongs
Heavy-bottomed pot or Dutch oven for frying
Wire rack with a baking sheet underneath (for draining)
Meat thermometer (crucial for food safety!)
Paper towels
Step 2: Preparing Your Chicken for Perfection
This is where the magic begins to happen, transforming plain chicken into a flavor-infused base.
Sub-step 2.1: The Cut and the Brine
Cut the Chicken: If using chicken breasts, slice them lengthwise into strips about 1/2 to 3/4 inch thick and 3-4 inches long. Aim for uniform size for even cooking. If using tenderloins, you can leave them as is or cut them in half if they are very large.
Buttermilk Bath: In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken strips, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, but preferably 2-4 hours, or even overnight for the most tender results. The lactic acid in the buttermilk helps to tenderize the chicken and adds a subtle tang that truly elevates the flavor.
Step 3: Crafting the Crispy Coating – The Secret to That Whataburger Crunch!
This breading mixture is what gives Whataburger chicken strips their signature texture and flavor. Don't skip any ingredients!
Sub-step 3.1: Whisking Up the Dry Ingredients
In a large, shallow dish or bowl, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Make sure there are no lumps and the spices are evenly distributed. This is your flavor powerhouse!
Step 4: The Breading Process – Get Ready to Get Your Hands Dirty (or Use Tongs!)
This step requires a bit of technique to ensure a perfectly coated strip.
Sub-step 4.1: The Dredge and Dip
Remove from Buttermilk: Take a few chicken strips out of the buttermilk, letting any excess drip off. Do not pat them dry – you want that buttermilk coating to adhere to the flour.
First Flour Dredge: Place the wet chicken strips into the dry breading mixture. Use tongs or your hands to toss and press the flour mixture onto every surface of the chicken. Make sure they are thoroughly coated.
The Second Dip (Optional, but Recommended for Extra Crispiness): For an extra crispy and thick coating, you can quickly dip the flour-coated chicken back into the buttermilk for a second, very brief dip, letting excess drip off.
Second Flour Dredge: Immediately return the chicken to the dry breading mixture and coat again, pressing firmly to ensure the breading adheres well. This double-dredge method creates those wonderful craggy bits that get super crispy when fried.
Set Aside: Place the breaded chicken strips on a wire rack set over a baking sheet. Repeat with the remaining chicken. Allowing them to rest for 10-15 minutes after breading helps the coating adhere and prevents it from falling off during frying.
Step 5: Frying for Golden Perfection
This is where your kitchen transforms into a mini-fry establishment! Safety first!
Sub-step 5.1: Heating the Oil
Pour the oil into your heavy-bottomed pot or Dutch oven. You need enough oil so that the chicken strips will be mostly, if not fully, submerged.
Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to accurately measure the temperature. This is critical for perfectly cooked chicken strips – too low, and they'll be greasy; too high, and the outside will burn before the inside cooks.
Sub-step 5.2: The Fry
Carefully Add Chicken: Once the oil is at the correct temperature, carefully lower 3-4 chicken strips into the hot oil using tongs. Do not overcrowd the pot, as this will drop the oil temperature and lead to soggy chicken. Fry in batches.
Cook Until Golden and Cooked Through: Fry for about 6-8 minutes, flipping occasionally, until the chicken is deeply golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use your meat thermometer to check the thickest part of a strip.
Drain: Once cooked, carefully remove the chicken strips from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain any excess oil.
Maintain Temperature: Continue frying the remaining chicken strips, ensuring the oil temperature stays consistently around 350°F (175°C) between batches.
Step 6: Serve and Savor!
Now for the best part!
Serve your homemade Whataburger chicken strips hot and fresh!
Pair them with your favorite dipping sauces – Whataburger's creamy pepper sauce is a must-try, but honey mustard, BBQ sauce, or ranch also work wonderfully.
Don't forget the classic sides: crispy fries, a side salad, or even some Texas toast.
Congratulations! You've just mastered the art of making delicious Whataburger-style chicken strips at home. Enjoy the fruits of your labor – that satisfying crunch and juicy chicken are well worth the effort!
10 Related FAQ Questions
How to make chicken strips extra crispy?
For extra crispy chicken strips, ensure your oil is at the correct temperature (350°F/175°C), don't overcrowd the pot, and consider a double-dredge method with the flour and buttermilk. Adding cornstarch to your flour mixture also significantly enhances crispiness.
How to prevent chicken strips from getting soggy?
To prevent soggy chicken strips, maintain a consistent oil temperature, avoid overcrowding the fryer, and place the cooked strips on a wire rack to drain excess oil immediately after frying, rather than on a flat surface.
How to store leftover homemade chicken strips?
Store leftover chicken strips in an airtight container in the refrigerator for up to 3-4 days.
How to reheat homemade chicken strips?
The best way to reheat homemade chicken strips is in an oven or air fryer at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy again. Microwaving them will make them less crispy.
How to choose the best oil for frying chicken strips?
For frying chicken strips, choose oils with a high smoke point, such as vegetable oil, peanut oil, canola oil, or sunflower oil. These oils can withstand the high temperatures needed for deep frying without breaking down.
How to know when chicken strips are fully cooked?
Chicken strips are fully cooked when their internal temperature reaches 165°F (74°C) as measured with a meat thermometer in the thickest part of the strip. They should also be golden brown and the juices should run clear.
How to make a copycat Whataburger creamy pepper sauce?
A simple copycat Whataburger creamy pepper sauce can be made by combining mayonnaise, a dash of vinegar, black pepper, garlic powder, and a tiny pinch of sugar. Adjust proportions to taste.
How to make gluten-free Whataburger chicken strips?
To make gluten-free chicken strips, substitute the all-purpose flour with a gluten-free all-purpose flour blend (one that contains xanthan gum works best) and ensure all other ingredients are naturally gluten-free.
How to fry chicken strips without a deep fryer?
You can fry chicken strips without a deep fryer by using a large, heavy-bottomed pot or Dutch oven, ensuring you have enough oil to submerge the chicken and carefully monitoring the oil temperature with a thermometer.
How to adjust the spice level in homemade chicken strips?
To adjust the spice level, vary the amount of cayenne pepper in your breading mixture. For more heat, add more cayenne; for less, reduce or omit it. You can also add a pinch of chili powder for a different kind of heat.
