Homemade chicken strips. When it comes to this type of quick weeknight dinner, we are all about respecting the yum factor. This recipe does exactly that.
The creator of this homemade chicken strips recipe, a mom, found herself wincing at the ingredients list on many a package of processed chicken strips before coming up with these. And everyone is happier because she did—including every mom and kid we know who’ve tried these based on the comments we’re hearing like, “This is my new go-to chicken recipe, thanks in part to my kids’ ‘These are yummy!’ statements.” and “Crisp and not at all greasy.” “I ate one cold the next day, and it wasn’t even soggy.” Sorta makes you want to try them, yes? This recipe has been updated. Originally published September 23, 2015.–Renee Schettler Rossi
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 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 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 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
- To sneak a little more nutrition into these homemade chicken strips, you can replace the all-purpose flour and bread crumbs with 1 cup all-purpose flour, 1 cup whole wheat flour, and 3 tablespoons ground flaxseeds.
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