Homemade Chicken Strips

Homemade Chicken Strips Recipe

As a mother of two, I hear more requests for chicken strips than any other supper food. I quickly mastered making my own homemade chicken strips after studying many packages and wincing at the ingredients. Our son, Camden, couldn’t be happier. And they’re so easy. Weeknights will never be the same.–Rebecca Lang

LC What Folks Are Saying About This Recipe Note

“This is my new go-to chicken strips recipe, thanks in part to my kids’ ‘These are yummy!’ statements.” “Crisp and not at all greasy.” “I ate one cold the next day, and it wasn’t even soggy.” That’s what folks are saying about this homemade chicken strips recipe.

Special Equipment: Deep-fry or candy or instant-read thermometer

Homemade Chicken Strips Recipe

  • Quick Glance
  • 25 M
  • 25 M
  • Serves 4 to 6


  • Olive oil, for frying
  • 2 cups all-purpose flour
  • 1/2 cup unseasoned dry bread crumbs
  • 2 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups buttermilk (either low-fat or full-fat)
  • 1 3/4 pounds chicken tenders (about 18 tenders) or chicken breast meat cut into slender strips
  • Ketchup (optional)
  • Barbecue Sauce (optional)


  • 1. Pour enough olive oil into a large heavy skillet to reach a depth of 1/2 inch. Place over medium heat until the oil registers 325°F (163°C) on a deep-fry or candy thermometer. Place a wire rack over a rimmed baking sheet and set it alongside the stove.
  • 2. Meanwhile, in a shallow bowl, whisk together the flour, bread crumbs, salt, and pepper. Pour the buttermilk into a second shallow bowl.
  • 3. Pat the chicken dry with paper towels. Working with half the chicken strips at a time, dip them first in the buttermilk, allowing any excess to drip off, and then dredge them in the flour mixture, turning to coat all sides. (You want to stir the flour mixture often in between chicken strips to keep the bread crumbs from settling to the bottom of the bowl.)
  • 4. Carefully place a few chicken strips in the hot oil and cook, turning often, until the coating is golden brown, the juices run clear, and the chicken is cooked through, 6 to 10 minutes. It may be necessary to adjust the heat during frying to maintain an oil temperature of between 315°F to 325°F (157°C to 163°C). Be certain to return the temperature to 325°F (163°C) in between batches. Transfer the cooked chicken strips to the wire rack. Repeat with the remaining ingredients.
  • 5. Serve the chicken strips with ketchup or barbecue sauce, if desired, on the side for dipping.

Tuxedo Variation

  • Even Healthier Homemade Chicken Strips
  • We also like to make another version, replacing the all-purpose flour and bread crumbs with 1 cup all-purpose flour, 1 cup whole wheat flour, and 3 tablespoons ground flaxseeds. It’s such a great way to add more nutritious ingredients to a kid favorite.
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Anya L.

Sep 23, 2015

This is my new go-to chicken strips recipe, thanks in part to my kids' "these are yummy" statements. Fast and easy input, very tasty and tender output. It took less than 5 minutes to pull together all the ingredients, but because the chicken was cooked in batches, the full cooking time was 15 minutes. About 6 minutes was sufficient time to cook each batch of chicken strips.

Testers Choice
Virginia L.

Sep 23, 2015

I'll admit that when my kids were little (more than 20 years ago) and my husband and I were going out on a Saturday night, I reached for Perdue chicken nuggets for their dinner. If I had this recipe then, I would have been (nutritionally-speaking) a much better mother. These chicken strips are delicious, and they’re a breeze to prepare. I used prepared chicken tenders, and I followed the basic recipe. I was a little nervous about the olive oil for frying since I only had extra-virgin, but the oil didn’t burn. To be honest, I didn't take the temperature of the oil. I just let it heat up until it was shimmering, and then put in the chicken. The cooking time was 8 to 10 minutes. The chicken strips were crisp and not at all greasy. I ate one cold the next day, and it wasn't even soggy.

Testers Choice
Mackenzie Campbell

Sep 23, 2015

These proved to be a good weeknight meal option. The batter was crisp and clung to the chicken well. Each piece took about 10 minutes to cook through and turn golden brown. The recipe did not state to salt the chicken while still hot out of the oil, but it should.

  1. Millie Brinkley says:

    This recipe is amazing! Made it for our college-aged daughter, who fancies herself the chicken finger connoisseur, and she adored them! Your recipes are always wonderful and I look forward to your posts! Thank you for the delicious ideas!

    • Renee Schettler Rossi says:

      Millie, I’m giddy that your daughter likes these chicken strips as much as our testers’ kids did! And you’re welcome. I so appreciate you taking the time to let us know your kind sentiments. We test recipes in our own home kitchens before putting them on the site to ensure that they’re reliable and a worthy investment of your time, your ingredients, and your expectations. Lovely to hear from you!

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