When you’re craving something tangy, crispy, and absolutely mouthwatering, salt and vinegar chicken strips are the perfect solution. This unique twist on a classic favorite brings together the bold, tart flavor of vinegar with the crispy crunch of fried chicken, resulting in a snack or meal that’s irresistible. Whether you’re preparing a quick dinner or an easy appetizer, this recipe is sure to become a staple in your kitchen.
Why We Love These Salt and Vinegar Chicken Strips
Salt and vinegar is a flavor combination that many people can’t resist. There’s something about that tangy, salty punch that makes every bite feel satisfying. When you apply it to crispy Salt and Vineger Chicken Strips, the result is nothing short of amazing. Here’s why this recipe deserves a spot in your recipe box:
The Crunch Factor: The combination of flour and cornstarch creates a crispy coating that contrasts perfectly with the tender chicken inside. The exterior gives you that satisfying crunch that makes every bite enjoyable.
Perfect Balance of Flavors: The salty, tangy flavor of vinegar paired with the savory, seasoned chicken creates a mouthwatering contrast. It’s an irresistible balance of sharpness and richness.
Quick and Easy: Preparing these chicken strips is simple, and the cooking time is short—perfect for when you’re hungry but don’t want to spend hours in the kitchen.
Versatile: These chicken strips can be enjoyed on their own or used in various meals. Serve them with a side of fries, on top of a salad, or even as part of a wrap or sandwich.
Family-Friendly: Kids and adults alike love the familiar yet exciting flavor. It’s a great way to make Salt and Vineger Chicken Strips feel a little more special.
Ingredients for Salt and Vinegar Chicken Strips
To make your own salt and vinegar chicken strips, you’ll need the following ingredients:
- Chicken Breast – 2 large (400-500 g), cut into strips
- Salt – 1 tablespoon (18 g, for marinating)
- White Vinegar – 3 tablespoons (45 g, for marinating)
- Flour – 1 cup (120 g)
- Cornstarch – 1/4 cup (30 g)
- Baking Powder – 1 teaspoon (4 g)
- Salt – 1/2 teaspoon (3 g, for seasoning the coating)
- Ground Black Pepper – 1/4 teaspoon (1 g)
- Garlic Powder – 1 teaspoon (3 g)
- Onion Powder – 1/2 teaspoon (1.5 g)
- Egg – 1 large (50 g)
- Oil – For frying (vegetable or peanut oil works best, amount varies based on frying method)
These ingredients come together to create the perfect balance of flavors, with a crispy and savory exterior and a tender, juicy interior. The vinegar marinates the chicken, imparting a zesty flavor that is sure to stand out.
How to Make Salt and Vinegar Chicken Strips
Step 1: Marinate the Chicken
Start by cutting your chicken breasts into strips. You’ll want them to be about 1 to 1.5 inches wide, which is the perfect size for frying. Place the chicken strips in a bowl and pour 3 tablespoons of white vinegar over them. Sprinkle 1 tablespoon of salt into the bowl as well. The vinegar tenderizes the chicken and imparts a tangy flavor. Let the chicken marinate for at least 30 minutes—don’t rush this step, as it ensures the chicken is well-seasoned and flavorful.
Step 2: Prepare the Coating
In a shallow dish, combine the flour, cornstarch, baking powder, salt, pepper, garlic powder, and onion powder. The cornstarch is a key ingredient because it adds extra crispness to the chicken, creating a beautiful, crunchy exterior when fried. Whisk everything together until fully combined.
This mixture will give your chicken the flavorful, crispy coating that makes salt and vinegar chicken strips so irresistible.
Step 3: Dredge the Chicken
After the chicken has soaked in the marinade, it’s ready to be coated. Dip each strip into the beaten egg, making sure it’s fully coated, and then dredge it in the flour mixture. Ensure that the chicken is evenly coated, pressing gently to help the coating stick. Don’t be afraid to coat them generously—this crispy exterior is what makes these chicken strips so delicious.
Step 4: Fry the Chicken
Warm the frying oil in a pan over medium heat. The ideal temperature for frying is around 350°F (175°C). You can test the oil by dropping a small amount of the coating into the pan—if it sizzles immediately, the oil is hot enough.
Gently add the coated chicken strips to the heated oil. Fry them for about 4-5 minutes on each side, or until the chicken is golden brown and crispy. Make sure not to overcrowd the pan, as it can lower the oil temperature and lead to soggy chicken. Once the strips are done, remove them from the oil and place them on a paper towel to drain excess oil.
Step 5: Serve and Enjoy
For that extra zing, sprinkle a little more salt and vinegar over the chicken strips immediately after frying. This will enhance the flavor and give it an extra punch. Serve the chicken strips hot, and enjoy them with your favorite dipping sauce or on their own.
Expert Tips for Perfect Salt and Vinegar Chicken Strips
Marinate the Chicken Properly
One of the secrets to the success of Salt and Vinegar Chicken Strips is marinating the chicken. The vinegar not only adds flavor but also tenderizes the chicken, ensuring each bite is juicy and flavorful. If you have the time, marinate for at least an hour, or even overnight, to intensify the flavors. The longer the chicken sits in the vinegar, the more it absorbs that tangy, savory goodness, making it even more mouthwatering.
Maintain Oil Temperature
To achieve the perfect crispy texture, it’s crucial to fry your Salt and Vinegar Chicken Strips at the right temperature. If the oil is too hot, the coating might burn before the chicken is properly cooked. If the oil is too cool, the chicken will absorb too much oil, becoming greasy and soggy. Use a deep-fry thermometer to keep the oil within the ideal frying range (around 350°F/175°C) for crisp, golden perfection.
Double-coat the Chicken
For an extra layer of crunch, consider double-coating the chicken. After dipping each piece in egg and flour, repeat the process. This creates a thicker, crispier crust that seals in the flavor and gives your Salt and Vinegar Chicken Strips that satisfying crunch you crave with every bite.
Use Fresh Ingredients
Fresh ingredients can elevate the flavor of your Salt and Vinegar Chicken Strips. Fresh garlic and freshly ground black pepper bring a more intense, aromatic flavor to the coating. While pre-ground seasonings are convenient, using fresh spices will provide a deeper, more vibrant taste that makes your strips stand out.
Common Mistakes to Avoid
Overcrowding the Pan: When frying your Salt and Vinegar Chicken Strips, avoid overcrowding the pan. Fry the chicken in batches to maintain the right oil temperature, allowing the coating to crisp up perfectly. Overcrowding can cause the strips to steam rather than fry, leading to soggy, less crispy results.
Skipping the Marination Step: Don’t skip the marination! The vinegar not only helps tenderize the chicken but also infuses it with that essential tangy flavor. Without this step, your Salt and Vinegar Chicken Strips will lack the signature zing that makes them so irresistible.
Inconsistent Coating: Ensure that you coat each chicken strip evenly. Uneven coating can result in some areas being overly crispy, while others remain soggy. Press down lightly to ensure every inch of the chicken is covered in the flour and cornstarch mixture for an even, crispy coating.
Not Draining the Oil Properly: After frying, always place your Salt and Vinegar Chicken Strips on paper towels to absorb excess oil. If you skip this step, the strips may become greasy, which takes away from their crispiness and overall enjoyment.
Variations to Try
Spicy Salt and Vinegar Chicken Strips
If you love heat, try adding cayenne pepper or chili flakes to the flour mixture. This adds a spicy kick to the tangy flavor of the vinegar, creating a mouthwatering contrast.
Baked Salt and Vinegar Chicken Strips
For a healthier option, bake the chicken strips instead of frying them. Place them on a parchment-lined baking sheet, spray them lightly with oil, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through. This method is a bit lighter but still delivers that satisfying crunch.
Salt and Vinegar Potato Chicken Strips
For a fun twist, coat your chicken strips with crushed salt and vinegar potato chips before frying. This adds an extra layer of flavor and an even more crunchy texture.
Herb-Infused Salt and Vinegar Chicken
To bring in some fresh herbal flavors, add dried rosemary, thyme, or oregano to the flour mixture. This creates a herby, savory layer that complements the tanginess of the vinegar.
Serving Suggestions
These salt and vinegar chicken strips can be served in numerous ways, making them incredibly versatile. Here are a few ideas to inspire you:
With French Fries
Nothing beats the classic combination of crispy chicken strips and golden fries. Serve your chicken strips with a side of fries, and don’t forget to drizzle them with extra vinegar or serve with your favorite dipping sauces.
On a Salad
Turn your chicken strips into a fresh, light meal by serving them on top of a salad. Add some greens, avocado, and a tangy dressing for a refreshing dish that’s both healthy and satisfying.
In a Wrap or Sandwich
For a quick, satisfying lunch, place the chicken strips in a soft wrap or sandwich. Add some lettuce, tomato, and a drizzle of ranch dressing for a flavorful, portable meal.
With Dipping Sauces
Serve your chicken strips with a variety of dipping sauces. Options like ranch, honey mustard, BBQ sauce, or a tangy vinegar-based BBQ sauce complement the flavors of the chicken perfectly.
How to Store Salt and Vinegar Chicken Strips
If you have any leftover salt and vinegar chicken strips (though it’s unlikely, considering how delicious they are!), it’s essential to store them properly to maintain their flavor and texture. Storing fried chicken strips can be tricky since they tend to lose their crispness. But don’t worry; with the right method, you can keep your chicken strips fresh and tasty for the next day.
Cool Before Storing
Let your salt and vinegar chicken strips cool completely before storing them. Placing hot food directly into storage containers can create condensation, making the chicken soggy and less appetizing. Allow them to cool on a wire rack or paper towels to absorb any excess oil.
Store in an Airtight Container
Once cooled, place your chicken strips in an airtight container. This helps preserve moisture and stop the chicken from drying out. For added protection, you can layer the chicken strips with parchment paper to prevent them from sticking together.
Refrigeration
Store the container with the chicken strips in the fridge for up to 3 days. While they’ll still taste great, be aware that the crispy coating will soften over time. To reheat, place them on a baking sheet and warm them in the oven at 375°F (190°C) for about 10-12 minutes, or until the coating crisps up again. This method helps restore some of the original crunch, though it’s best enjoyed fresh.
Frequently Asked Questions (FAQs)
What does vinegar and salt do to chicken?
Vinegar and salt are often used as a marinade for chicken, and they serve two main purposes: flavor enhancement and tenderization. Vinegar, being acidic, helps break down proteins in the chicken, making it tender and juicy. The salt works to draw out moisture, which is then reabsorbed into the chicken, carrying the flavor with it. When used together, vinegar and salt not only make the chicken more flavorful but also create a subtle tang that complements the crispy coating in recipes like salt and vinegar chicken strips.
How to make chicken into strips?
Making chicken strips is easy and requires just a few simple steps. First, you’ll want to use boneless, skinless chicken breasts for the best texture. Lay the chicken breast flat on a cutting board and slice it lengthwise into 1 to 1.5-inch wide strips. Try to keep the strips as uniform as possible for even cooking. If you want your strips to be even thinner, you can first slice the breast into thinner cutlets and then cut them into strips. This will result in smaller, more delicate pieces. Once you’ve cut your chicken into strips, they’re ready for marinating and breading, like in the salt and vinegar chicken strips recipe.
More Chicken recipes you will love!
Salt and Vinegar Chicken Strips
Ingredients
- Chicken Breast – 2 large 400-500 g, cut into strips
- Salt – 1 tablespoon 18 g, for marinating
- White Vinegar – 3 tablespoons 45 g, for marinating
- Flour – 1 cup 120 g
- Cornstarch – 1/4 cup 30 g
- Baking Powder – 1 teaspoon 4 g
- Salt – 1/2 teaspoon 3 g, for seasoning the coating
- Ground Black Pepper – 1/4 teaspoon 1 g
- Garlic Powder – 1 teaspoon 3 g
- Onion Powder – 1/2 teaspoon 1.5 g
- Egg – 1 large 50 g
- Oil – For frying vegetable or peanut oil works best, amount varies based on frying method
Instructions
Step 1: Marinate the Chicken
- Cut chicken breasts into 1 to 1.5-inch strips. Place them in a bowl, add 3 tablespoons of white vinegar, and 1 tablespoon of salt. Let the chicken marinate for at least 30 minutes.
Step 2: Prepare the Coating
- In a shallow dish, combine flour, cornstarch, baking powder, salt, pepper, garlic powder, and onion powder. Mix everything well.
Step 3: Dredge the Chicken
- Dip each chicken strip into the beaten egg, then coat it with the flour mixture. Press gently to make sure the coating sticks.
Step 4: Fry the Chicken
- Heat oil in a pan over medium heat, aiming for 350°F (175°C). Fry the chicken for 4-5 minutes on each side until golden and crispy. Don’t overcrowd the pan.
Step 5: Serve and Enjoy
- Sprinkle extra salt and vinegar over the chicken immediately after frying. Serve hot with your favorite dipping sauce or on its own.