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5 from 2 votes

Chicken Strips Recipe

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 Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4
Author: Robyn Stone | Add a Pinch

Ingredients

  • 3 - 4 skinless boneless 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

Instructions

  • Preheat oven to 375ยบ F.
  • Butterfly chicken breasts by cutting in half lengthwise. 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 cayenne pepper 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.

Notes

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.