There’s something undeniably comforting about a batch of crispy chicken strips—golden, crunchy on the outside, juicy on the inside, and seasoned just right. These Crispy Chicken Strips deliver all that and more, without any complicated prep or deep frying required. Perfect for weeknight dinners, game-day snacks, or party platters, this is a recipe that promises smiles with every bite.
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Why These Crispy Chicken Strips Deserve a Spot in Your Recipe Repertoire
Chicken strips are a classic, but this recipe levels them up with a perfectly seasoned breadcrumb coating, oven-baked (or air-fried!) to golden perfection. Here’s what makes this version so special:
Family-friendly: Kids love them, and adults can’t stop reaching for “just one more.”
Baked, not fried: Healthier but still satisfyingly crunchy.
Freezer-friendly: Great to make in batches and reheat later.
Versatile: Perfect as a main dish, in wraps, on salads, or served with dipping sauces galore.
What Do These Crispy Chicken Strips Taste Like?
Think buttery breadcrumbs, a hint of garlic and paprika, and the natural tenderness of marinated chicken breast. These strips are packed with flavor in every crunch. The crust is delightfully crispy without being greasy, and the inside? Tender and juicy, thanks to a quick but effective marinade. They’re everything you crave in a comfort food—anything but boring!!
Healthier, Homemade, and Absolutely Worth It
Homemade chicken strips mean full control over ingredients—no preservatives, no mystery oils, and no sketchy breading. Plus, baking them cuts down significantly on calories and fat without sacrificing texture. Pair that with lean chicken breast and pantry spices, and you’ve got yourself a feel-good favorite.
Ingredients for Crispy Chicken Strips
Here’s everything you’ll need to bring these beauties to life:
1.5 lbs boneless skinless chicken breasts (or tenders), cut into strips
1 cup buttermilk (or milk + 1 tbsp lemon juice)
1 ½ cups panko breadcrumbs
½ cup regular breadcrumbs
1 tsp garlic powder
1 tsp smoked paprika
½ tsp onion powder
1 tsp salt
½ tsp black pepper
2 eggs, beaten
½ cup flour
Optional for extra flavor:
¼ cup grated parmesan cheese (mixed into breadcrumbs)
Hot sauce (a few dashes in the marinade)
Tools You’ll Need
Two shallow bowls (for dredging)
Baking sheet with wire rack (for maximum crispiness)
Tongs or fork
Parchment paper
Cooking spray or olive oil spray
Ingredient Swaps and Add-Ons
I promised you versatile, and here’s proof!
No buttermilk? Use regular milk with a splash of vinegar or lemon juice.
Panko only? Totally fine—skip the regular breadcrumbs for extra crunch.
Gluten-free? Use gluten-free breadcrumbs and flour.
Make it spicy: Add cayenne to the breading or chili powder to the marinade.
Add herbs: Italian seasoning or dried thyme works beautifully in the coating.
How to Make Crispy Chicken Strips
1. Marinate the Chicken
Cut chicken into strips and soak in buttermilk for at least 30 minutes (or overnight in the fridge for ultimate tenderness). Add a dash of hot sauce if you like a little heat!
2. Prep Your Breading Station
Set up three bowls:
Flour in the first
Beaten eggs in the second
Breadcrumb mix (panko, regular breadcrumbs, spices) in the third
3. Dredge and Coat
Remove chicken from the marinade. Dredge each strip in flour, dip in egg, and coat thoroughly with the breadcrumb mixture. Press gently to help the crumbs stick.
4. Bake (or Air Fry!)
Place coated strips on a wire rack over a baking sheet. Spray lightly with cooking oil.
To Bake:
Bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden brown and internal temp reaches 165°F (74°C).
To Air Fry:
Preheat air fryer to 400°F. Cook in a single layer for 10-12 minutes, flipping once.
What to Serve With Crispy Chicken Strips
There are so many ways to enjoy these:
Dipping sauces: Ranch, honey mustard, BBQ, or sriracha mayo
Classic sides: Fries, coleslaw, or sweet potato wedges
On the lighter side: Toss on top of a garden salad or wrap in a tortilla with lettuce and tomato
Tips for Perfect Chicken Strips Every Time
Dry before coating: Pat chicken dry before dredging so the breading sticks better.
Use a wire rack: This ensures heat circulates around the strips, crisping all sides.
Don’t overcrowd: Whether baking or air frying, space them out for max crisp.
Add a cheese twist: A bit of grated parmesan in the coating = umami heaven!
Storage and Reheating
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked strips on a baking sheet, then transfer to a zip bag for up to 2 months.
To Reheat:
Bake at 375°F for 10-12 minutes or reheat in the air fryer until hot and crispy again. Microwave is not recommended—it softens the coating.
Crispy Chicken Strips: General Info
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Skill Level: Easy
Kid Friendly: 100%!
Freezer Friendly: Yes
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Just trim the fat and follow the same steps—thighs are juicy and flavorful.
Can I prep these ahead of time?
Absolutely. Bread them and store covered in the fridge for up to 24 hours before baking.
Can I deep fry these?
You sure can—heat oil to 350°F and fry in batches for 3–4 minutes per side until golden brown.
How do I make them dairy-free?
Use dairy-free milk with lemon juice for the marinade and skip any cheese in the breading.
Final Thoughts: These Chicken Strips Are a Must-Try
Whether you’re serving them up for your picky eaters, prepping a game day spread, or just craving something crisp and satisfying, these Crispy Chicken Strips check all the boxes. They’re crunchy, flavorful, healthier than takeout, and super easy to whip up.
If you loved this recipe, be sure to check out:
Peach BBQ Chicken Sliders (sweet and smoky perfection)
Peach Glazed Baked Wings
Fresh Peach Salsa for Chicken Tacos
Let’s Get Social!
If you make these chicken strips, I’d love to see your version! Tag me on Pinterest and leave a review so others can see how they turned out. Sharing is caring—and your photos always make my day!
Nutritional Info (Per Serving)
Calories: 320
Protein: 27g
Fat: 10g
Carbs: 24g
Fiber: 2g
Sugar: 2g
Sodium: 620mg
Values are approximate and based on a baked version with no dipping sauces.
That’s it for today, friend! Don’t forget to hit that subscribe button and stay tuned for more delicious, crave-worthy recipes made simple. Until next time, happy cooking! 🍗✨