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Crispy Memphis Style Dry Rub Chicken Strips Recipe with Easy White BBQ Sauce

Memphis style dry rub chicken strips - featured image
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A flavorful and crispy chicken strips recipe featuring a smoky Memphis dry rub and a tangy, creamy white BBQ sauce. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts, cut into strips
  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper (adjust for heat preference)
  • 2 large eggs, beaten
  • Vegetable oil, for frying (about 4 cups or enough to fill your pan 2 inches deep)
  • 1/2 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon horseradish (optional)
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  1. Prepare the Dry Rub Mix: In a medium bowl, combine smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Stir well to blend the spices evenly.
  2. Coat the Chicken Strips: Place the flour in a shallow dish and mix in half of the dry rub mixture. In a separate bowl, beat the eggs. Dip each chicken strip first into the egg, then dredge in the flour-spice mix, pressing lightly to coat. Set aside on a plate.
  3. Heat the Oil: Pour vegetable oil into your skillet to a depth of about 2 inches. Heat to 350°F (175°C). Use your thermometer or the wooden spoon test to check. Maintaining steady temperature is key to crispy strips.
  4. Fry the Chicken Strips: Working in batches, carefully place strips into the hot oil. Avoid overcrowding or the temperature will drop. Fry each batch for 4-5 minutes, flipping halfway, until golden brown and cooked through (internal temp 165°F/74°C). Use tongs to turn.
  5. Drain and Rest: Remove strips with a slotted spoon and place on a wire rack over a baking sheet to drain excess oil. This keeps the crust crispy, unlike paper towels which trap steam.
  6. Make the White BBQ Sauce: While frying, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, horseradish, garlic powder, salt, and pepper in a bowl until smooth. Taste and adjust seasoning as desired. Refrigerate until serving.
  7. Serve: Plate the hot chicken strips with a generous side of the white BBQ sauce for dipping. Sprinkle any remaining dry rub over the top for an extra kick.

Notes

Use a wire rack to drain chicken strips to keep them crispy. Maintain oil temperature at 350°F to avoid greasy or burnt coating. Press flour coating firmly for a thicker crust. Whisk white BBQ sauce while frying to save time. For gluten-free, substitute almond flour. For dairy-free sauce, use vegan mayo or mashed avocado. Baking option available at 425°F for 20-25 minutes on a wire rack.

Nutrition

Keywords: chicken strips, Memphis dry rub, white BBQ sauce, crispy chicken, fried chicken, Southern recipe, easy chicken recipe, gluten-free option

Find it online: https://chrisfeasts.com/crispy-memphis-style-dry-rub-chicken-strips-recipe-with-easy-white-bbq-sauce/