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? Originally published September 23, 2015.–Renee Schettler Rossi
Homemade Chicken Strips
- Quick Glance
- 25 M
- 25 M
- Serves 4 to 6
Special Equipment: Deep-fry or candy or instant-read thermometer
IngredientsEmail Grocery List
- 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.
Recipe Testers Reviews
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.
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 strips were crisp and not at all greasy. I ate one cold the next day, and it wasn't even soggy.
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.