Homemade chicken strips are crispy, fried to perfection and delicious. Crunchy breading and juicy chicken in every bite!
Homemade Chicken Strips
Fried chicken fingers are a household staple for us! They are so easy and taste way better than commercially processed chicken strips.
Is there anything better than a good piece of chicken? Be sure to try my Crispy Fried Chicken Legs, BBQ Chicken Sandwich, Blackstone Griddle Loaded Chicken, and Chicken Fried Rice too.
Why You’ll Love Crispy Chicken Tenders
- Super flavorful
- Easy
- Family favorite
- Can be customized
- Crowd-pleasing
Ingredients Needed
- Chicken breast or tenders
- Flour
- Cornstarch
- Crackers, Club or Ritz
- Salt
- Pepper
- Eggs
- Milk
- Seasonings of your choice
How To Make Homemade Chicken Strips
Step 1: Prep the chicken
If you are using chicken breasts, slice them into strips. Remove fat, rinse, and pat dry.
Step 2: Make the batter
Combine the flour, cornstarch, crushed crackers, salt, and pepper in a bowl.
Mix together the eggs and milk in a separate bowl.
Step 3: Add breading
Dip the chicken into the flour mixture, followed by the egg mixture and the flour mixture again. Set aside.
Step 4: Fry
Fry the chicken strips in hot oil until it’s cooked all the way through and golden brown. Drain on a paper towel-lined plate. Serve and enjoy!
Tips & Tricks
- Cut chicken into even strips for even cooking.
- Soak chicken in buttermilk with a little bit of hot sauce before breading for added flavor and tenderness.
- Use a combination of flour and cracker crumbs for a crispy coating. We prefer Club Crackers or Ritz, but you can use other varieties.
- Fry in oil heated to 350°F for about 3-4 minutes per side, or until golden brown and cooked through.
- Drain on a wire rack or paper towel to prevent fogginess.
- Add in red pepper flakes, garlic powder, onion powder, or any other seasonings you enjoy.
FAQs
How do you make the batter stick to chicken tenders?
Be sure to rinse and dry the chicken before you begin. It’s also important to dip it in the flour, then egg, and flour again. Don’t skip any of these steps or the batter is likely to fall off.
Make sure the oil is between 350 – 375 degrees F. It needs to be hot enough to actually fry the chicken fingers.
How do you store homemade chicken strips?
- Let the chicken strips cool to room temperature before storing them.
- Place the chicken strips in an airtight container or wrap them tightly in plastic wrap.
- Store the chicken strips in the refrigerator for up to 3-4 days.
- To reheat the chicken strips, preheat the oven to 375°F and place the chicken on a baking sheet. Bake for 10-12 minutes, or until heated through.
Do I have to use crackers for the breading?
Nope! We prefer the flavor and texture of crackers, but you can replace them with bread crumbs.
What dipping sauces go with chicken fingers?
There are many dipping sauces that pair well with chicken fingers. Here are some popular options:
- Barbecue sauce
- Honey mustard
- Ranch dressing
- Buffalo sauce
- Sweet and sour sauce
- Garlic aioli
- Ketchup
- Chipotle mayo
- Teriyaki sauce
You can also try experimenting with different flavor combinations to find your perfect dipping sauce.
More Easy Recipes
- Ultimate Turkey Sliders with Bacon and Cheese
- Air Fryer Waffle Fries
- Smoked Gouda Mac and Cheese
- Spicy Coleslaw
Printable Recipe Card
Homemade Chicken Fingers
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
- If you are using chicken breasts, slice them into strips. Remove fat, rinse, and pat dry.
- Combine the flour, cornstarch, crushed crackers, salt, and pepper in a bowl.
- Mix together the eggs and milk in a separate bowl.
- Dip the chicken into the flour mixture, followed by the egg mixture and the flour mixture again. Set aside.
- Fry the chicken strips in hot oil until it’s cooked all the way through and golden brown. Drain on a paper towel-lined plate. Serve and enjoy!
Notes
- Cut chicken into even strips for even cooking.
- Soak chicken in buttermilk with a little bit of hot sauce before breading for added flavor and tenderness.
- Use a combination of flour and cracker crumbs for a crispy coating. We prefer Club Crackers or Ritz, but you can use other varieties.
- Fry in oil heated to 350°F for about 3-4 minutes per side, or until golden brown and cooked through.
- Drain on a wire rack or paper towel to prevent fogginess.
- Add in red pepper flakes, garlic powder, onion powder, or any other seasonings you enjoy.