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• These homemade chicken strips have a light, golden coating that is crisp on the outside and tender inside. • The marinade is generous and can coat up to 5 chicken breasts, but if cooking more than 3 breasts, you may need to increase the flour coating mixture. • Oil temperature can vary depending on your stove and thermometer. If the coating browns too quickly, reduce heat slightly before continuing. • Chicken can be cut into traditional strips or nugget-size pieces.

Homemade Chicken Strips

Golden, lightly crisp homemade chicken strips that are tender inside and perfect for freezing. Easy to cut into strips or nuggets for quick family meals.
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Prep Time 15 minutes
Cook Time 6 minutes
Marinade Time 2 hours
Total Time 2 hours 21 minutes
Course Main Course
Cuisine American
Servings 20 Chicken Strips
Calories 350 kcal

Equipment

  • Deep pot or heavy-bottom Dutch oven
  • Tongs
  • Mixing Bowls
  • Thermometer recommended
  • Cooling rack or paper towel-lined plate

Ingredients
  

  • 3 large boneless, skinless chicken breast - cut into strips or nuggets about 2 1/2 to 3 pounds

Marinade

  • 2 cups buttermilk
  • 2 Tlbs garlic powder
  • 1 Tlbs black pepper
  • 1 Tlbs paprika
  • 1 tsp salt

Coating

  • 2 cups unbleached all-purpose flour
  • 3 Tlbs cornstarch
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt

For Frying

  • Beef tallow or neutral oil for deep frying

Instructions
 

  • In a large bowl, mix together buttermilk, garlic powder, black pepper, paprika, and salt.
  • Add chicken strips to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours.
  • Heat oil in a deep pot to approximately 325°-350℉ over medium heat to medium-high heat. Adjust heat as needed to prevent the coating from browning too quickly.
  • In a separate bowl, mix flour, cornstarch, black pepper, garlic powder, and paprika.
  • Remove chicken directly from the marinade and place into the flour mixture. Coat generously on all sides.
  • Carefully place coated chicken into hot oil.
  • Fry 4-6 minutes, turning once, until golden brown and the internal temperature reaches 165℉. The chicken should feel firm when gently pressed.
  • Remove from oil and place on a cooling rack or paper towel-lined plate.

Freezer Instructions

  • Allow chicken strips to cool completely. For best results, lay them flat in a single layer to freeze before transferring to a freezer-safe bag. Reheat in a 375℉ oven or toaster oven until heated through.

Notes

  • These homemade chicken strips have a light, golden coating that is crisp on the outside and tender inside.
  • The marinade is generous and can coat up to 5 chicken breasts, but if cooking more than 3 breasts, you may need to increase the flour coating mixture.
  • Oil temperature can vary depending on your stove and thermometer. If the coating browns too quickly, reduce heat slightly before continuing.
  • Chicken can be cut into traditional strips or nugget-size pieces.
Keyword chicken strips recipe, freezer friendly chicken, fried chicken strips, homemade chicken strips, kid friendly dinner