Homemade Chicken Strips

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.

A platter of homemade chicken strips, with two lying beside the platter on a piece of wax paper, and two dipping sauces on the side.

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
  • (4)
  • 25 M
  • 25 M
  • Serves 4 to 6
5/5 - 4 reviews
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Special Equipment: Deep-fry or candy or instant-read thermometer


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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.

Meanwhile, in a shallow bowl, whisk together the flour, bread crumbs, salt, and pepper. Pour the buttermilk into a second shallow bowl.

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.)

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.

Serve the chicken strips with ketchup or barbecue sauce, if desired, on the side for dipping.

Print RecipeBuy the Fried Chicken cookbook

Want it? Click it.

    Tuxedo Variation

    • Even Healthier Homemade Chicken Strips
    • Tux variation

      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.


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      1. We’re delighted to hear this, Kimberly. Can’t wait to hear what you try next.

      1. Hi Michelle, any type of dried unseasoned bread crumbs should be fine. I’ve reached out to the author to find out her favorite brand and when I hear back, I’ll be sure and let you know.

        1. Hi Michelle, I heard back from Rebecca Lang, the author of this recipe, and she uses Progresso. Please let us know how you like the recipe.

    1. I used vegetable oil and it came out as good as everybody else says theirs did. I drizzled the tenders with a squeeze of lime. Perfection.

    2. Hi, Would there be a big taste difference if I used vegtable oil instead of the olive oil? Thanks! These look delicious!

    3. 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!

      1. 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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