Chicken Strips are one of my son’s favorite meals. They have since he was just a toddler.

Chicken Strips Recipe | ©

Since he was just a wee little fella, he’s definitely ordered a fair number of chicken strips from the children’s menu whenever we visit a restaurant. But, of all the chicken fingers he’s eaten in these eleven years, his favorite are those I make for him at him.

Chicken Strips Recipe | ©

And that makes this Mama extremely happy.

Luckily, they are super simple to make at home for lunch, supper, or snacking for watching the game, etc. Serve them with a side of Comeback Sauce, honey mustard dressing, or blue cheese dip and you’ve got some really happy folks in your house, I’m sure.

Chicken Strips Recipe | ©

Here’s my Chicken Strips Recipe. I hope you love it.

Chicken Strips Recipe

5 from 2 votes
Chicken Strips make a delicious addition for lunch, supper or even as an appetizer when entertaining. Get this easy Chicken Strips Recipe that you are sure to love.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4


  • 3 – 4 boneless skinless chicken breasts
  • 2 cups buttermilk
  • 1/2 teaspoon Sriracha sauce, or cayenne pepper
  • 2 cups all-purpose flour
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup canola oil


  • Preheat oven to 375º F.
  • Butterfly chicken breasts by cutting in half horizontally, holding sharp knife parallel to the cutting board. Then, cut halves into strips, making about 6 – 8 strips per chicken breast.
  • Pour buttermilk into a shallow dish to be used for the wet portion of dredging chicken. Add Sriracha sauce and whisk together to combine with a fork.
  • Add flour, thyme, cayenne pepper, seasoned salt, and black pepper to another shallow dish to be used for the dry portion of dredging. Whisk together with a clean fork.
  • Dip chicken strips into buttermilk mixture and then into the flour mixture, making sure each chicken strip is well-coated. Place onto a kitchen sheet pan to rest while preparing for cooking.
  • Pour canola oil into 10- or 12-inch skillet over medium heat. Allow to heat until the oil begins to shimmer slightly and when water is dropped into the skillet, it sizzles.
  • Place chicken strips, about 3 to 5 depending on the size of the skillet, into the skillet with heated oil and cook until chicken strips are browned on one side, about 3 minutes, and then turn to cook on the other side. Cook for about 3 more minutes on the other side. Remove chicken and place onto a clean kitchen sheet pan until all chicken strips have been browned.
  • Place kitchen sheet pan into the preheated oven and cook for about 12-18 minutes until the juices of the chicken run clear when pricked with a sharp knife. Allow to rest for about 3 minutes before serving.


To make your chicken even more tender, soak chicken strips in a quart of buttermilk overnight or up to six hours before preparing to cook.


Calories: 488kcal | Carbohydrates: 54g | Protein: 39g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 235g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 788mg | Potassium: 968mg | Fiber: 2g | Sugar: 6g | Vitamin A: 316IU | Vitamin C: 3mg | Calcium: 161mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review


  1. 5 stars
    I just made these and they were very good! I halved the recipe for my husband and I. Mine could have used a bit more salt-I used Lawry’s as the seasoned salt and maybe it just isn’t salty enough. Next time I will use two frying pans side by side to make it go even quicker. I think maybe my strips sat a bit too long before going into the oven and they were slightly less crispy than I wanted. But still great! Thanks for the recipe 🙂

  2. Thanks for another great recipe! And, your comeback sauce recipe I pinned earlier will be so good with these. I just bought Sriracha sauce so I have that on hand.

    You know I pinned it!

  3. I enjoy reading your recipes and some I would like to make. I have a “Pocket” where I store recipes and you have a block on link copy. I save way way too many recipes to share then and way way too many for email. I understand your copyright and would never publish a recipe even my own. Not everyone intends to steal from you. Anne

    1. Hi Anne,
      You can simply click on the print button on the recipe and save as a PDF. I hope that helps! xo

  4. Can you cook those and reheat later? I try to cook for my nephew and his 4 kids whose wife died, and I like to cook at home and take the food over?? Any more kid friendly recipes would be sooooo appreciated!!!

    1. You sure can, Marcia. I would recommend flash freezing them on a wire rack fitted onto a baking sheet. Then, once frozen, transfer them to a freezer-safe zip top bag and remove as much as possible from the bag. They should then be able to be stored in the freezer for up to 3 months. They can then remove the individual number of chicken strips they’d like to use and reheat.

      I know your nephew must appreciate you more than you’ll ever know! You have to be such a blessing to them! xo

  5. We LOVE these chicken strips! Until we tried these, my “go to” was deli chicken strips from a particular store. These are so good — and easy to make — I haven’t visited the deli for at least 2 years! We especially love the spice! Thanks so much!