Homemade Chicken Strips

Crispy on the outside, juicy on the inside, and seasoned to perfection — these Homemade Chicken Strips are a family-favorite that outshines any fast food version. Whether you’re preparing a kid-friendly meal, need a quick appetizer, or simply want to indulge in comfort food done right, these chicken strips will not disappoint.

With ingredients you likely already have in your pantry, you can whip up a batch of golden-brown chicken tenders that taste incredible. If you love easy and satisfying meals like Baked Chicken Tacos or Best White Chicken Chili, these crispy chicken strips deserve a spot on your weekly menu.

Ingredients You’ll Need

For the Chicken:

• Boneless, skinless chicken breasts – 1.5 lbs
  (Cut into strips or tender-sized portions.)
  
• Buttermilk – 1 cup
  (Tenderizes the chicken and adds a tangy flavor.)
  
• Salt and black pepper – 1 teaspoon each
  (Basic seasoning that enhances the natural flavor.)
  
• Garlic powder – 1 teaspoon
  (Adds depth and savory richness.)
  
• Paprika – 1 teaspoon
  (Brings subtle warmth and color.)
  

For the Breading:

• All-purpose flour – 1 cup
  (Creates the first layer of crisp coating.)
  
• Panko breadcrumbs – 1 cup
  (Ensures a super crunchy texture.)
  
• Parmesan cheese (optional) – 1/4 cup, finely grated
  (Adds umami and richness.)
  
• Salt, pepper, garlic powder, paprika – 1/2 teaspoon each
  (Season the coating for maximum flavor.)
  

For Frying or Baking:

• Vegetable oil – For frying (if deep-frying or pan-frying)
  
• Cooking spray or olive oil – For baking

Cooking Time

• Prep Time: 20 minutes (plus 30 minutes marinating, optional)
  
• Cook Time: 15–20 minutes
  
• Total Time: 45–60 minutes
  
• Serves: 4–6

Equipment You’ll Need

• Large mixing bowls
  
• Baking sheet or deep skillet
  
• Tongs or fork
  
• Wire rack (for cooling or oven-crisping)
  
• Meat thermometer (recommended)

How to Make Homemade Chicken Strips: Step-by-Step

1. Marinate the Chicken

In a large bowl, combine the chicken strips with buttermilk, salt, pepper, garlic powder, and paprika. Mix to coat thoroughly. Cover and refrigerate for at least 30 minutes. This step is optional but helps tenderize the chicken and infuse it with flavor.

2. Prepare the Breading Station

Set up three shallow dishes or bowls:

• One with all-purpose flour.
  
• One with beaten eggs (optional for added adhesion).
  
• One with panko breadcrumbs mixed with Parmesan, salt, pepper, garlic powder, and paprika.
  

If you skip eggs, the buttermilk marinade will still help the breadcrumbs stick.

3. Bread the Chicken

Remove chicken strips from the marinade. Dredge each piece in the flour, then dip in egg (if using), and finally coat in the panko mixture. Press gently to adhere the breadcrumbs to each strip.

4. Cook the Chicken

To Fry:

Heat 1–2 inches of oil in a deep skillet over medium-high heat until shimmering (350°F/175°C). Fry chicken strips in batches for 3–4 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels.

To Bake:

Preheat oven to 425°F (220°C). Place the breaded chicken strips on a wire rack set over a baking sheet or directly on parchment. Lightly spray with cooking spray or drizzle with olive oil. Bake for 15–18 minutes, flipping halfway through, until crispy and fully cooked.

To Air-Fry:

Preheat air fryer to 400°F (200°C). Spray the basket lightly with oil. Place strips in a single layer, not overlapping. Air fry for 10–12 minutes, flipping halfway through, until golden and crispy.

5. Serve Hot

Let the strips rest for 2–3 minutes before serving. Serve with dipping sauces like honey mustard, ranch, BBQ sauce, or spicy mayo.

Nutritional Information (Per Serving, based on baking)

• Calories: 320
  
• Protein: 34g
  
• Carbohydrates: 18g
  
• Fat: 12g
  
• Fiber: 1g
  
• Sugar: 1g
  
• Sodium: 580mg

Tips and Variations

Storage and Meal Prep Tips

Why You’ll Love This Recipe

Homemade chicken strips offer the perfect mix of crispy coating and juicy meat. They’re simple to make, inexpensive, and free from preservatives and mystery ingredients. With a short marinating time and easy breading process, they’re ideal for weeknight meals or casual gatherings.

What makes this version special is the double-layer of crunch—thanks to flour and panko—and the buttermilk marinade that keeps the meat ultra moist. You can fry, bake, or air-fry these to your liking, and they work equally well on their own or in wraps, sandwiches, and salads.

Frequently Asked Questions (FAQs)

Can I make chicken strips in advance?

Yes! Marinate ahead of time and store in the fridge. You can also freeze them after breading (before frying) for a quick meal later.

What kind of oil is best for frying?

Use oils with a high smoke point like vegetable, canola, or peanut oil.

How do I keep the breading from falling off?

Make sure to pat the chicken dry slightly before dredging, press the coating firmly onto the chicken, and let it rest before frying.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are more flavorful and stay juicy. Just cut them into strips and follow the same steps.

Final Thoughts

These Homemade Chicken Strips offer the perfect balance of crispy coating and juicy chicken, making them a guaranteed hit for kids and adults alike. Whether you deep fry, bake, or air fry them, they’re endlessly versatile and perfect for any occasion.

By using simple ingredients and straightforward techniques, you can make restaurant-quality chicken tenders right in your own kitchen — without the grease and guilt of takeout.

Ready to explore more comforting and easy chicken recipes? Head over to Mealova Recipes and find your next favorite dinner idea today.