Homemade chicken strips are crispy, perfectly fried, and irresistibly tasty. Each bite delivers crunchy breading and juicy chicken. Serve these homemade chicken fingers with your favorite dipping sauce for a crowd-pleasing meal the whole family will enjoy.
- Why You’ll Love This Recipe
- Ingredients Needed
- Variations to Recipe
- How To Make Homemade Chicken Strips
- Tips & Tricks
- Storing
- FAQs
- More Dinner Ideas
- Chicken Strips
These fried chicken fingers are a family favorite. Making them at home lets you control the ingredients and adjust cooking methods—deep-fry, pan-fry, air fry, or oven-bake for a lighter version. All methods yield delicious tenders when you follow the basics below.
Why You’ll Love This Recipe
- Restaurant-style flavor made from scratch with simple pantry ingredients.
- Flexible cooking options: deep fry, pan fry, air fry, or oven bake to suit your preferences.
- Easy, straightforward steps that are great for busy weeknights.
- Customizable seasonings so you can pair the strips with ranch, gravy, BBQ, or your favorite dip.
Ingredients Needed
- 2–3 pounds boneless skinless chicken breasts or tenders, trimmed and patted dry
- Flour – all-purpose or a gluten-free blend
- Cornstarch (optional) for extra crispiness
- Crackers (Saltine, Club, or Ritz), crushed; or use plain breadcrumbs
- Salt and pepper
- Eggs
- Milk or buttermilk (buttermilk adds tenderness and flavor)
- Seasonings of your choice (garlic powder, onion powder, paprika, red pepper flakes, or Creole seasoning)
Variations to Recipe
- Swap crushed crackers for plain breadcrumbs for a cleaner, more neutral crust.
- Soak chicken in a buttermilk marinade for 30 minutes to enhance tenderness and flavor.
- Air fry at 375°F or bake in the oven for a lighter result—use cooking spray for browning when baking.
- Cut into smaller pieces to make homemade nuggets for kids.
- Change the spice blend to garlic salt, Creole seasoning, or smoked paprika for different flavor profiles.
How To Make Homemade Chicken Strips
1. Prepare the chicken: If using breasts, slice them into even strips. Trim fat and pat the pieces dry.
2. Mix dry ingredients: Combine flour, optional cornstarch, crushed crackers (or breadcrumbs), salt, pepper, and any chosen seasonings in a shallow bowl.
3. Make the egg wash: Whisk together eggs and milk (or buttermilk) in a separate bowl until blended.
4. Dredge the chicken: Coat each strip in the flour mixture, dip into the egg wash, and then dredge again in the flour mixture. Set the breaded strips aside on a tray.
5. Cook: Heat oil in a skillet to about 350°F (or follow your chosen method). Fry chicken in batches until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Drain on a paper towel-lined plate or wire rack to keep the coating crisp.
Tips & Tricks
- Cut strips to an even size for uniform cooking.
- Buttermilk with a splash of hot sauce makes a flavorful, tenderizing soak.
- Combine flour and crushed crackers for a crisp, flavorful coating.
- Ensure the oil is hot before adding chicken to prevent a soggy crust.
- Drain on a wire rack or paper towels to keep strips crisp.
- Add herbs and spices—garlic powder, onion powder, paprika, or red pepper flakes—for extra flavor.
Storing
Refrigerate leftovers in an airtight container for 3–4 days. Reheat in the oven or air fryer to restore crispiness.
For longer storage, freeze cooked strips in a freezer-safe container for 1–3 months. Reheat from frozen in a preheated oven or air fryer until heated through and crisp.
FAQs
No. Crackers add a buttery flavor and extra crisp, but plain breadcrumbs or only flour will also work depending on the texture you prefer.
Yes. Cook in batches so the pan isn’t overcrowded and the oil temperature stays consistent for crispy results.
More Dinner Ideas
- Tater Tot Casserole
- Blackstone Steak
- Air Fryer Shake and Bake Pork Chops
Chicken Strips
Ingredients
- 2-3 pounds chicken breast or tenders
- 3 cups flour
- 1/2 cup cornstarch optional
- 1/2 cup crackers crushed Ritz or Club
- 1 tablespoon salt
- 1 tablespoon pepper
- 3 large eggs
- 1 cup milk or buttermilk
- seasonings of your choice
Instructions
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If using chicken breasts, slice them into strips. Remove any fat, rinse, and pat dry.
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Combine flour, cornstarch, crushed crackers, salt, and pepper in a bowl.
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Whisk eggs and milk together in a separate bowl.
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Dredge each piece in the flour mixture, dip in the egg wash, then coat again in the flour mixture. Set aside.
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Fry in hot oil until golden brown and cooked through. Drain on paper towels or a wire rack. Serve and enjoy!
Equipment
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Mixing Bowls
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Measuring cups and spoons
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Cast iron skillet or frying pan (or air fryer for a lighter option)
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