Jumbo Continuous Fried Chicken Strip

Name: Jumbo Continuous Fried Chicken Strip
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 (10 oz) package fry batter mix; 1 cup sparkling water; 1 boneless, skinless chicken breast; Frying oil, for deep frying; Creamy buffalo sauce, for serving

A single boneless chicken breast is spiral-cut into one continuous strip, coated in a tempura-style batter, and deep-fried to golden crispness. The unbroken strip maximizes surface area for an extra-crunchy exterior.

🌍American 🏷️Chicken strips 🏷️Fried chicken 🏷️Chicken tenders 🏷️Jumbo Tempura-style

🏷️

🏷️Crispy

-0:00

oldscoolkevmoonTikTok

Total

15 min

Servings

1

Difficulty

Medium

Est. Cost

$13–$21

Recipe Source

View original recipe

From TikTok · by oldscoolkevmo

-0:00

oldscoolkevmoonTikTok

Ingredients

1 (10 oz) package fry batter mix
1 cup sparkling water
1 boneless, skinless chicken breast
Frying oil, for deep frying
Creamy buffalo sauce, for servingoptional

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Instructions

1
Pour the fry batter mix into a large bowl.
2
Gradually add the sparkling water to the mix.
3
Whisk until a smooth, tempura-style batter forms. Set aside.
4
Place the chicken breast on a cutting board. Using a 'feathering' technique, thinly slice the chicken horizontally without cutting all the way through, unfolding it to create one large, flat piece.
5
With a paring knife, cut the flattened chicken into one long, continuous strip by making parallel cuts back and forth, ensuring not to cut all the way through the edges to keep it connected.
6
Dip the entire continuous chicken strip into the prepared batter, making sure it is fully coated.
7
In a large, deep pan, heat enough frying oil to 350°F.
8
Carefully lower the battered chicken strip into the hot oil.
9
Fry for 3-4 minutes, flipping once, until the batter is golden brown and crispy.
10
Remove the chicken strip from the oil and let it drain on paper towels.
11
Serve immediately with creamy buffalo sauce for dipping.

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Tips & Notes

Pro tips

Use a sharp, long knife and a steady hand when cutting the breast into one continuous strip; slow, controlled cuts prevent tearing and ensure even thickness.
Keep sparkling water cold and add it gradually to the batter mix; carbonation creates a lighter, crispier coating than still water.
Fry gently and don't move the strip too much in the oil during the first 2 minutes; allow a golden crust to form before turning to prevent breakage.
Let the finished strip rest on paper towels for 1 minute before serving to allow excess oil to drain while the interior stays juicy.

Substitutions

Fry batter mix → tempura mix or all-purpose flour + cornstarch blend (1:1 ratio)
Sparkling water → club soda or ice-cold regular water (carbonation adds crispness but is optional)
Creamy buffalo sauce → ranch dip, sriracha mayo, or honey hot sauce

Storage & make-ahead

Store cooled strips in an airtight container for up to 2 days. Reheat at 350°F for 5 minutes to restore crispness.

Equipment

deep frying thermometer · slotted spoon or tongs · large deep pot or Dutch oven

Common Questions

How do you cut a chicken breast into one continuous strip?

Starting at one end, make a horizontal cut parallel to the cutting board, slowly rotating and unrolling the breast as you cut to create one long, unbroken strip without separating pieces.

What is the best oil temperature for frying this chicken strip?

Heat oil to 350–375°F. Use a thermometer to maintain consistent temperature; too cool results in greasy chicken, too hot burns the outside before the inside cooks.

Can I use a different batter mix instead of fry batter mix?

Yes. Tempura mix, pancake mix, or a cornstarch-and-flour blend work well. Sparkling water keeps the coating light and crispy regardless of the dry mix chosen.

How long should I fry the continuous strip?

Fry 4–6 minutes total, turning halfway through, until golden brown and the internal temperature reaches 165°F. The long shape may require gentle handling to prevent tearing.

Can I make this ahead of time?

Fry fresh for best crispness, but cooked strips can be stored in an airtight container for up to 2 days. Reheat in a 350°F oven for 5 minutes to restore crunch.