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.
- 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.
Hungry for more? Chow down on these:
- Southern Fried Chicken Strips from Taste of Home
- Quinoa Crusted Chicken Strips with BBQ Honey Mustard from Half Baked Harvest
- Chicken Fingers from Leite's Culinaria
- Fancy Fish Sticks from Leite's Culinaria
Homemade Chicken Strips Recipe © 2015 Rebecca Lang. Photo © 2015 John Lee. All rights reserved.
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