**Crispy Garlic Parmesan Chicken Strips with Creamy Chili Sauce**
These are **next-level** chicken strips — ultra-crispy, loaded with garlicky flavor, coated in golden Parmesan, and served with a creamy, spicy chili sauce that’ll make you lick your fingers clean. Perfect as an appetizer, snack, or main with rice, wraps, or salad.
**Ready in 35 minutes | Serves 4**
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Why This Recipe Rocks
– Restaurant-style crunch at home
– Bold garlic + cheesy Parmesan flavor in every bite
– The creamy chili sauce is addictive (sweet, spicy, creamy balance)
– Kid-friendly yet adult-approved
– Great for parties, game nights, or quick dinners
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Ingredients
For the Chicken Strips
– 500g boneless chicken breasts (cut into thin strips)
– 1 cup buttermilk (or ¾ cup yogurt + ¼ cup milk)
– 4 garlic cloves, minced
– 1 tsp salt
– 1 tsp black pepper
– 1 tsp paprika
– ½ tsp oregano
**Coating Mix:**
– ¾ cup all-purpose flour
– ½ cup cornstarch
– ¾ cup grated Parmesan cheese (fresh is best)
– 1 tsp garlic powder
– 1 tsp onion powder
– ½ tsp chili flakes
– ½ tsp salt
– Oil for deep frying (or spray for baking/air fryer)
For the Creamy Chili Sauce
– ½ cup mayonnaise
– ¼ cup sour cream or Greek yogurt
– 2–3 tbsp sweet chili sauce
– 1 tbsp sriracha (adjust for spice)
– 1 garlic clove, grated
– 1 tsp lemon juice
– ½ tsp smoked paprika
– Salt to taste
– Fresh chopped parsley for garnish
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Instructions
**1. Marinate the Chicken**
Mix buttermilk, minced garlic, salt, pepper, paprika, and oregano. Add chicken strips and coat well. Marinate for minimum **30 minutes** (2+ hours is even better).
**2. Prepare the Coating**
In a large bowl, mix flour, cornstarch, grated Parmesan, garlic powder, onion powder, chili flakes, and salt.
**3. Coat & Fry**
– Heat oil to 175°C (350°F).
– Take each strip out of buttermilk, let excess drip, then press firmly into the Parmesan-flour mix. Coat twice for extra crispiness.
– Fry in batches for 5–7 minutes until golden brown and crispy.
– Drain on a wire rack (this keeps them crispy longer).
**Air Fryer Version:**
Spray coated strips with oil and air fry at 200°C (400°F) for 12–15 minutes, flipping halfway.
**Oven Version:**
Bake at 220°C (425°F) on a wire rack for 20–25 minutes, broil for last 2 minutes.
**4. Make the Creamy Chili Sauce**
Whisk all sauce ingredients together until smooth. Taste and adjust spice/sweetness. Chill for 10 minutes for best flavor.
**5. Serve**
Arrange hot chicken strips on a plate, sprinkle with extra Parmesan and chopped parsley. Serve with creamy chili sauce on the side for dipping.
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Pro Tips for Maximum Crispiness
– Freshly grated Parmesan works way better than pre-packed powder.
– Double coat: Buttermilk → flour mix → buttermilk → flour mix again.
– Don’t skip the cornstarch — it’s the secret to restaurant-level crunch.
– Serve immediately for best texture.
Serving Ideas
– As appetizer with extra sauce
– Inside lavash/tortilla wraps with veggies
– With fries, coleslaw, or garlic bread
– Over pasta for a quick Garlic Parmesan Chicken meal
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**There you go** — Crispy Garlic Parmesan Chicken Strips that taste straight out of a fancy restaurant! 🔥
Try this recipe once and it’ll become your regular.
**Want variations?**
– Extra spicy version
– Cheese-stuffed version
– Indian-style (with curry leaves & spices)
Comment below how it turned out or which variation you want next!
**Pin this recipe** and tag your foodie friends. Happy Cooking! 🍽️
