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    Home » Main Dishes » Poultry » Chicken

    The Best Fried Chicken Strips to Make at Home

    Published: Jan 9, 2024 · Modified: Jan 9, 2024 by Jessica Fisher

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    Friend of the picky eater worldwide, fried chicken strips are a restaurant standard, but did you know you can make them at home? Yes!

    Add these Fried Chicken Strips to your meal planning rotation and see if you don’t love them even more when you make them yourself. You don’t need any special equipment for this easy recipe, just a skillet and a few simple ingredients.

    fried chicken strips in a meal prep container lined with a checked piece of parchment, with two sauce cups. this …

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    Table of Contents
    • Why Make This
    • Ingredients
    • Instructions
    • FAQs
    • More Great Chicken Recipes
    • Fried Chicken Strips Recipe

    Of all the chicken recipes you could learn, move this one to the top of your list. Not only are fried chicken strips a crowd pleaser, but this a great recipe to make at home and save money. Plus, you’ll feel so confident once you master extra crispy fried chicken tenders!

    These Fried Chicken Strips are also the a great protein building block for a number of recipes, including Chicken Parmesan, fried chicken salad, chicken piccata, chicken and noodles, or just plain eatin’ with a side of sweet potato fries and some BBQ sauce.

    These chicken tenders are super delicious on a Copycat Chick-fil-A Cobb Salad, too!

    Therefore, it’s in your best interests to learn how to cook breaded chicken pieces yourself! Don’t ya think?

    Why Make This

    It’s easy. It might seem intimidating to make fried chicken strips at home, but it is honestly pretty easy. You’ll feel so good serving homemade chicken tenders you made yourself!

    It’s delicious. Fried chicken strips are so tasty! Serve them with ranch, ketchup, or a honey mustard dipping sauce for a fun appetizer or snacky-type meal. You can mix and match different spices to get just the flavors you want.

    It’s cheaper than the restaurant. These delicious chicken tenders are so much cheaper to make at home than to buy at the grocery store or order at the restaurant. Your picky eaters will be thrilled when you master it at home.

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    Ingredients

    Here’s what you need to make the best fried chicken strips at home:

    ingredients for fried chicken strips laid out on a white counter.

    eggs – Some folks use a buttermilk mixture for marinating chicken tenders, and you can totally do that. But, I’ve found that using a beaten egg mixture works really well and is a dairy-free option for the people you’re feeding.

    bread crumbs – You can use dry or fresh bread crumbs, but I’ve found that you’ll get the best texture if you use panko bread crumbs. These help you have a really crunchy texture on the chicken fingers.

    flour – I combine unbleached, all-purpose flour in the breadcrumb mixture to help add texture to the coating. 

    herbs and spices – I like to use dry parsley flakes, salt, black pepper, and dried rubbed sage to seasong the coated chicken. You can use other seasonings as well such as onion powder, garlic powder, poultry seasoning, and cayenne pepper. It’s really up to you what direction you want to take the seasoned flour.

    chicken tenders – Also called chicken tenderloins, these are the thin strips attached to the breast meat. You can also cut boneless skinless chicken breasts into 1-inch strips. And if you want to make chicken nuggets, simply cut large squares of chicken meat. Allowing the chicken to sit at room temperature for awhile prior to frying will help it cook more quickly so that the coating doesn’t burn before the chicken is cooked through.

    oil for frying – Peanut, avocado, and olive oil are all fine for frying as they have a high smoke point. Since I don’t use a deep fryer, I prefer to use less oil when I can so there’s no waste. Add enough oil to fry the homemade chicken strips and add more as needed.

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    Instructions

    Here’s how to make the best juicy chicken tenders:

    two eggs in a shallow white bowl.
    beaten eggs and a fork in the shallow white bowl.

    In a shallow dish, beat the eggs until well combined. 

    flour, bread crumbs, spices, and herbs in shallow white bowl.
    breadcrumb mixture and whisk in shallow white bowl.

    In another shallow dish, combine the bread crumbs, flour, parsley flakes, salt, pepper, and sage.

    one of the chicken strips moved to a bowl of breadcrumbs.
    chicken strips in egg mixture with flour mixture in bowl nearby.

    Dip the chicken pieces in the egg and then roll in the flour mixture.

    breaded chicken strips in frying pan with oil.
    fried chicken strips in frying pan.

    In a large nonstick skillet, heat 4 Tablespoons olive oil until very hot. Fry the chicken strips, working in batches. Don’t move them around too much in the pan. Flip after about 3-4 minutes on each side. Remove to a wire rack set over paper towels to drain. 

    Serve fried chicken strips hot or cold by themselves, as part of a fried chicken dinner, or atop a salad.

    FAQs

    Do you need a deep fryer?

    The good thing is that you don’t need a fryer. In fact, you don’t have to use a ton of oil, either. I prefer to fry chicken strips in a shallow amount of oil to reduce the fat in the finished product and to avoid wasting oil.

    Can you fry chicken in olive oil?

    Use an oil that can handle high heats without smoking. That makes avocado and grapeseed oil good choices. Other options include lard, vegetable shortening, or peanut oil. You can use olive oil, but it’s best not to use virgin or extra-virgin oil as they aren’t at their best at high heats.

    How do you make fried chicken strips?

    Bread the chicken by dipping it in beaten egg and then a combination of bread crumbs, flour, and seasonings. Fry the chicken in hot oil in a skillet until the coating is crisp and the meat is no longer pink. If you can take an internal temp, that’s ideal. I let it get to an internal temperature of 160 degrees and then let the residual heat finish the cooking for me.

    fried chicken strips on wire rack over paper toweling in sheet pan.

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    Easy Mini Meatloaves

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    Easy Freezer Burrito Recipe with Chicken, Beans, & Cheese

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    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    chicken strips on wire rack with sauce cups.

    Fried Chicken Strips Recipe

    Fried Chicken Strips are easy and delicious to make at home. You don't need any special equipment for this easy recipe, just a skillet and a few simple ingredients.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6
    Calories: 301kcal
    Author: Jessica Fisher
    Cost: $10

    Equipment

    • large skillet

    Ingredients

    • 2 egg
    • ¾ cup panko bread crumbs
    • ½ cup unbleached, all-purpose flour
    • 1 tablespoon dry parsley flakes
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon dried rubbed sage
    • 1 ½ lb chicken tenders
    • 4 to 6 tablespoon neutral oil

    Instructions

    • In a shallow dish, beat eggs until well combined.
      2 egg
    • In another shallow dish, combine the bread crumbs, flour, parsley flakes, salt, pepper, and sage.
      ¾ cup panko bread crumbs, ½ cup unbleached, all-purpose flour, 1 tablespoon dry parsley flakes, 1 teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon dried rubbed sage
    • Dip the chicken pieces in the egg and then roll in the breadcrumb mixture.
      1 ½ lb chicken tenders
    • In a large nonstick skillet, heat 4 Tablespoons olive oil until very hot. Fry the chicken strips, working in batches and adding more oil as needed. Don’t move them around too much in the pan. Flip after about 3-4 minutes on each side. Remove to a cooling rack set over paper towels to drain. Serve hot or cold.
      4 to 6 tablespoon neutral oil

    Notes

    Use an oil that can handle high heats without smoking. That makes avocado and grapeseed oil good choices. Other options include lard, vegetable shortening, or peanut oil. You can use olive oil, but it’s best not to use virgin or extra-virgin oil as they aren’t at their best at high heats.
    Nutritional values are approximate and account for ⅙ the recipe. Refrigerate leftovers promptly and consume within 4 days.

    Nutrition

    Calories: 301kcal | Carbohydrates: 14g | Protein: 28g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 127mg | Sodium: 597mg | Potassium: 476mg | Fiber: 1g | Sugar: 1g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

    This post was originally published on September 26, 2018. It has been updated for content and clarity.

    « Copycat Chick-fil-A Cobb Salad Recipe
    The Best Homemade Slow Cooker Chili (Thickened with Masa) »
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    Reader Interactions

    Comments

    1. Carol

      December 09, 2023 at 9:40 pm

      5 stars
      Yum yum!!!!!! So good. Best moist chicken ever. It is also marinated in buttermilk for moisture and flavor. Delicious.30 minutes or more.

      Reply
    2. Pat

      July 11, 2019 at 2:39 pm

      5 stars
      I’ve been using this recipe for a long time but I bake them. I either spray them with cooking spray or drizzle them with melted butter. They aren’t quite as crispy as fried but my family doesn’t seem to mind!

      Reply
      • Jessica Fisher

        July 13, 2019 at 9:19 am

        Great tip. Thanks for sharing, Pat!

        Reply
    3. Alice E

      October 01, 2018 at 6:07 am

      Jessica, do you think this method would work if I cooked them in the oven? Would I need to mist them with Pam or some olive oil in a misto?

      Reply
      • Jessica Fisher

        November 10, 2018 at 11:09 am

        Yes, absolutely!

        Reply
    4. Mandy

      March 21, 2017 at 6:24 pm

      Do you use trader joe’s frozen tenders for this recipe? If so, do you let them thaw before breading? Thx! Love your blog and your books. 🙂

      Reply
      • Jessica Fisher

        March 21, 2017 at 7:31 pm

        I use either TJ’s or Costco’s Kirkland, and yes, I thaw first. Thanks for your kind words! 🙂

        Reply
    5. Wanda

      March 13, 2017 at 6:48 am

      “Updated February 27, 1017″….oldie, but goodie, indeed LOL.

      Reply
      • Jessica Fisher

        March 13, 2017 at 9:34 am

        Haha. Good catch! 😉

        Reply
    6. Lindsey

      May 05, 2014 at 8:21 am

      So, this post is like 5 years old, but I wanted to let you know that I made these the other night after trying a billion different chicken breading recipes and my husband said “Stop trying new ones, this is it! You’re done!” So, yay! Thank you! 🙂

      Reply
      • Jessica Fisher

        May 05, 2014 at 8:35 am

        YAY! I love to hear that. Wonderful!

        Reply
    7. P Reis

      May 21, 2012 at 12:35 pm

      Made these for the first time yesterday and they are sooo good! I made them to put in the freezer, but of course I had to sneak a couple first. Small ones. 🙂

      Reply
      • Jessica

        May 21, 2012 at 8:41 pm

        @P Reis, glad you liked them!

        Reply
    8. Shelly

      February 10, 2011 at 1:08 pm

      I’m new to freezer cooking and found this link under your freezer category on another page. How do you go about freezing these and reheating/recooking them so they stay crispy? Thx!

      Reply
      • Jessica

        February 11, 2011 at 7:13 am

        You can flash freeze them on a parchment lined tray after they have cooled and then store them in a freezer bag. Bake them at 350 for about 10 minutes.

        Reply
    9. Melissa D

      June 06, 2010 at 11:31 am

      A little trick for lower-fat tenders (or chicken cutlets for bigger folks) is to substitute buttermilk for the eggs. I dip mine in flour for a light coating the buttermilk can hang on to first. So I have 3 bowls: chicken into flour, then buttermilk, then crumbs (I use panko crumbs).

      Reply

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    jessica from good cheap eats

    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

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