22 Delicious Easy Chicken Strip Recipes

Oh, the humble chicken strip—it’s the ultimate weeknight hero, turning rushed evenings into comforting, crowd-pleasing meals. Whether you’re craving crispy classics, zesty twists, or healthier bakes, we’ve gathered 22 fuss-free recipes that deliver big flavor with minimal effort. Ready to shake up your dinner routine? Dive in and discover your new go-to favorites!

Crispy Baked Chicken Strips with Honey Mustard Dip

Musing on the simple comfort of childhood favorites, I find myself returning to the humble chicken strip—not fried in bubbling oil, but baked to golden perfection, with a sweet-tangy dip that makes ordinary evenings feel like small celebrations.

Ingredients

For the chicken:
– 1.5 lbs chicken breast, cut into 1-inch strips
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 2 cups panko breadcrumbs
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– Cooking spray

For the honey mustard dip:
– 1/2 cup mayonnaise
– 2 tbsp Dijon mustard
– 2 tbsp honey
– 1 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken strips completely dry with paper towels to ensure the coating adheres properly.
3. In a shallow bowl, combine the flour, garlic powder, paprika, salt, and black pepper.
4. Place the beaten eggs in a second shallow bowl.
5. Spread the panko breadcrumbs in a third shallow bowl.
6. Dredge each chicken strip first in the flour mixture, shaking off any excess.
7. Dip the floured chicken strip into the beaten eggs, allowing excess to drip off.
8. Press the chicken strip firmly into the panko breadcrumbs, ensuring full coverage on all sides.
9. Arrange the coated chicken strips in a single layer on the prepared baking sheet, leaving space between each piece.
10. Lightly spray the chicken strips with cooking spray to help them crisp in the oven.
11. Bake for 18-22 minutes, flipping halfway through, until the internal temperature reaches 165°F and the coating is golden brown.
12. While the chicken bakes, whisk together the mayonnaise, Dijon mustard, honey, and lemon juice in a small bowl until smooth.
13. Let the chicken strips rest for 3 minutes on the baking sheet before serving to allow the juices to redistribute.

Crisp, golden exteriors give way to tender, juicy chicken that pairs beautifully with the sweet-tangy dip. Consider serving these strips over a bed of mixed greens for a light dinner, or tucking them into warm pita bread with fresh lettuce and tomato for a handheld meal that satisfies both comfort and crunch.

Parmesan Crusted Chicken Strips

Perhaps there’s something quietly comforting about transforming simple ingredients into golden, crispy perfection, the kind of meal that feels like a warm hug after a long day, inviting you to slow down and savor each bite.

Ingredients

For the Chicken:
– 1 lb chicken breast tenders
– 1/2 cup all-purpose flour
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt
For the Egg Wash:
– 2 large eggs
– 2 tbsp milk
For the Parmesan Crust:
– 1 cup panko breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 tsp dried oregano
– 1/2 tsp paprika
For Frying:
– 1/2 cup vegetable oil

Instructions

1. Pat the chicken breast tenders completely dry with paper towels to ensure the coating adheres properly.
2. Combine the all-purpose flour, garlic powder, black pepper, and salt in a shallow bowl.
3. Whisk together the eggs and milk in a separate shallow bowl until fully blended.
4. Mix the panko breadcrumbs, grated Parmesan cheese, dried oregano, and paprika in a third shallow bowl.
5. Dredge each chicken tender first in the flour mixture, shaking off any excess.
6. Dip the floured chicken into the egg wash, allowing any drips to fall back into the bowl.
7. Press the chicken firmly into the Parmesan breadcrumb mixture, coating all sides evenly for maximum crispiness.
8. Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F, checking with a thermometer for accuracy.
9. Carefully place 3-4 chicken strips into the hot oil without overcrowding the pan.
10. Fry for 3-4 minutes per side until the crust is deep golden brown and internal temperature reaches 165°F.
11. Transfer the cooked strips to a wire rack set over a baking sheet to keep them crispy instead of getting soggy on paper towels.
12. Repeat the frying process with the remaining chicken strips, allowing the oil to return to 350°F between batches.

Amazingly crisp and savory, these chicken strips offer a satisfying crunch that gives way to tender, juicy meat inside. The Parmesan crust adds a nutty, salty depth that pairs wonderfully with a bright lemon aioli or tucked into a soft bun with crisp lettuce for a gourmet sandwich experience.

Buffalo Chicken Strips with Blue Cheese Dipping Sauce

Wandering through the kitchen this afternoon, I found myself craving something that felt both comforting and celebratory, the kind of food that turns an ordinary day into a small occasion. There’s something deeply satisfying about the combination of spicy, tangy, and creamy, a harmony that feels like home. So, I decided to make these buffalo chicken strips with a cool blue cheese dipping sauce, a dish that always brings a smile.

Ingredients

For the Chicken Strips:
– 1 lb chicken breast, cut into 1-inch strips
– 1 cup all-purpose flour
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
– 1/2 cup buffalo sauce
– 2 tbsp unsalted butter, melted

For the Blue Cheese Dipping Sauce:
– 1/2 cup sour cream
– 1/4 cup mayonnaise
– 1/4 cup crumbled blue cheese
– 1 tbsp lemon juice
– 1 tbsp chopped fresh chives
– 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow bowl, whisk together the all-purpose flour, garlic powder, paprika, salt, and black pepper.
3. Place the beaten eggs in a second shallow bowl.
4. Add the panko breadcrumbs to a third shallow bowl.
5. Dredge each chicken strip first in the flour mixture, shaking off any excess.
6. Dip the floured chicken strip into the beaten eggs, allowing any excess to drip off.
7. Press the chicken strip into the panko breadcrumbs, coating it evenly on all sides.
8. Arrange the coated chicken strips in a single layer on the prepared baking sheet.
9. Bake for 18-20 minutes, or until the internal temperature reaches 165°F and the coating is golden brown and crisp.
10. While the chicken bakes, prepare the blue cheese dipping sauce by combining the sour cream, mayonnaise, crumbled blue cheese, lemon juice, chopped fresh chives, and garlic powder in a small bowl.
11. Stir the sauce until well blended and smooth.
12. In a separate bowl, mix the buffalo sauce and melted unsalted butter.
13. Remove the baked chicken strips from the oven and immediately brush them generously with the buffalo-butter mixture.
14. Serve the buffalo chicken strips hot with the blue cheese dipping sauce on the side.

The crisp, golden coating gives way to tender, juicy chicken inside, while the spicy buffalo glaze mingles beautifully with the cool, tangy blue cheese sauce. Try serving them alongside celery sticks and carrot coins for a refreshing crunch, or tuck them into soft slider buns for a handheld treat that’s perfect for sharing.

Lemon Herb Grilled Chicken Strips

Vividly remembering the golden hour light filtering through my kitchen window last autumn, I find myself drawn back to these simple grilled chicken strips—their citrus scent still lingering in memory like a gentle whisper from warmer days. There’s something quietly comforting in the way lemon and herbs mingle on the grill, a humble ritual that slows time just enough to savor each moment.

Ingredients

For the Marinade
– 1/4 cup olive oil
– 3 tbsp fresh lemon juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper

For the Chicken
– 1 lb chicken breast, cut into 1-inch strips

Instructions

1. In a medium bowl, whisk together 1/4 cup olive oil, 3 tbsp fresh lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
2. Place 1 lb of chicken strips into the marinade, turning to coat each piece thoroughly.
3. Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes—this brief marinating time allows the flavors to penetrate without toughening the chicken.
4. Preheat your grill to medium-high heat (400°F), brushing the grates lightly with oil to prevent sticking.
5. Arrange the marinated chicken strips in a single layer on the hot grill, discarding any remaining marinade.
6. Grill for 4-5 minutes until you see clear grill marks and the edges turn opaque.
7. Flip each strip using tongs and grill for another 4-5 minutes until the internal temperature reaches 165°F when checked with a meat thermometer.
8. Transfer the chicken to a clean plate and let rest for 3 minutes—this allows the juices to redistribute evenly throughout the meat.

The strips emerge with a delicate crispness at the edges while remaining remarkably tender inside, the bright lemon cutting through the earthy oregano in a dance of flavors that feels both fresh and familiar. I love tucking them into warm tortillas with avocado slices or scattering them over a bed of greens where their golden-brown char catches the light like tiny sunsets on a plate.

Sweet and Spicy Chicken Strips

Years have a way of softening memories, but some flavors remain sharp and clear—like the sweet heat of these chicken strips that always brings me back to autumn evenings when the air turns crisp and the kitchen fills with comforting aromas.

Ingredients

For the chicken:
– 1 lb chicken breast, cut into ½-inch strips
– 1 cup all-purpose flour
– 1 tsp salt
– ½ tsp black pepper
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
– ¼ cup vegetable oil

For the sauce:
– ¼ cup honey
– 2 tbsp soy sauce
– 1 tbsp sriracha
– 1 tsp minced garlic
– 1 tsp grated fresh ginger

Instructions

1. Pat the chicken strips completely dry with paper towels.
2. Combine flour, salt, and pepper in a shallow bowl.
3. Place beaten eggs in a second shallow bowl.
4. Add panko breadcrumbs to a third shallow bowl.
5. Dredge each chicken strip first in flour mixture, shaking off excess.
6. Dip the floured strip into the beaten eggs, letting excess drip back into the bowl.
7. Coat the egg-dipped strip thoroughly with panko breadcrumbs, pressing gently to adhere.
8. Heat vegetable oil in a large skillet over medium heat until it shimmers (about 350°F).
9. Fry chicken strips in batches for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
10. Transfer cooked strips to a wire rack set over a baking sheet to keep them crisp.
11. Whisk together honey, soy sauce, sriracha, minced garlic, and grated ginger in a small saucepan.
12. Simmer the sauce over low heat for 2 minutes until slightly thickened, stirring constantly.
13. Toss the fried chicken strips gently in the warm sauce until evenly coated.

What emerges from this simple process always surprises me—the crackle of the panko crust giving way to tender chicken, the way the honey caramelizes against the spicy kick. We sometimes serve them tucked into warm tortillas with shredded cabbage, or scattered over rice where the extra sauce pools deliciously.

Garlic Parmesan Chicken Strips

Folding back the pages of my recipe journal tonight, I find myself lingering on this simple comfort—the way golden chicken strips can fill a quiet kitchen with the warm scent of garlic and parmesan, a gentle reminder of shared meals and soft evenings.

Ingredients

For the chicken:
– 1.5 lbs chicken breast tenders
– 1 cup all-purpose flour
– 1 tsp salt
– 1/2 tsp black pepper

For the coating:
– 2 large eggs
– 1/4 cup milk
– 1 cup panko breadcrumbs
– 1/2 cup grated parmesan cheese
– 2 tsp garlic powder
– 1 tsp dried parsley

For baking:
– 3 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken breast tenders completely dry with paper towels to ensure the coating adheres properly.
3. In a shallow bowl, whisk together the all-purpose flour, salt, and black pepper until fully combined.
4. In a second shallow bowl, beat the eggs and milk together until smooth and uniform in color.
5. In a third shallow bowl, mix the panko breadcrumbs, grated parmesan cheese, garlic powder, and dried parsley until evenly distributed.
6. Dredge each chicken tender in the flour mixture, shaking off any excess coating.
7. Dip the floured chicken into the egg mixture, allowing any excess to drip back into the bowl.
8. Press the chicken firmly into the breadcrumb mixture, ensuring an even coating on all sides.
9. Arrange the coated chicken strips in a single layer on the prepared baking sheet, leaving space between each piece for even browning.
10. Drizzle the olive oil evenly over the top of each chicken strip.
11. Bake for 18-22 minutes, flipping the strips halfway through, until the internal temperature reaches 165°F and the coating is golden brown and crisp.
12. Let the chicken strips rest on the baking sheet for 3-5 minutes before serving to allow the juices to redistribute.

Very much like the crisp autumn leaves outside my window, these chicken strips offer a satisfying crunch that gives way to tender, juicy chicken within—the garlic and parmesan creating a savory melody that pairs beautifully with a simple arugula salad or tucked into a warm ciabatta roll with a drizzle of lemon aioli.

Asian-Inspired Teriyaki Chicken Strips

Comfort comes in many forms, but tonight it arrived as these glossy, sweet-savory chicken strips that filled my kitchen with the gentle aroma of ginger and soy. There’s something quietly satisfying about watching the sauce thicken and cling to each piece, transforming simple ingredients into a meal that feels both nourishing and nostalgic.

Ingredients

For the chicken and marinade:
– 1.5 lbs chicken breast, cut into ½-inch strips
– ¼ cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp minced fresh ginger
– 2 cloves garlic, minced

For the teriyaki sauce:
– ½ cup low-sodium soy sauce
– ¼ cup brown sugar
– 2 tbsp honey
– 1 tbsp rice vinegar
– 2 tsp cornstarch
– 2 tbsp water

For cooking:
– 2 tbsp vegetable oil

Instructions

1. Combine ¼ cup soy sauce, 2 tbsp rice vinegar, minced ginger, and minced garlic in a medium bowl.
2. Add chicken strips to the marinade, ensuring each piece is fully coated.
3. Cover the bowl and refrigerate for exactly 30 minutes to allow flavors to penetrate the chicken.
4. While chicken marinates, whisk together ½ cup soy sauce, brown sugar, honey, and 1 tbsp rice vinegar in a small saucepan.
5. In a separate small bowl, create a slurry by mixing cornstarch with 2 tbsp cold water until completely smooth.
6. Heat the saucepan over medium heat until the sauce mixture begins to simmer gently.
7. Slowly whisk the cornstarch slurry into the simmering sauce to prevent lumps from forming.
8. Continue cooking while stirring constantly until the sauce thickens noticeably and coats the back of a spoon, about 2-3 minutes.
9. Remove the sauce from heat and set aside.
10. Heat vegetable oil in a large skillet over medium-high heat until it shimmers and easily slides across the surface.
11. Remove chicken from marinade, letting excess liquid drip off, and discard the used marinade.
12. Carefully place chicken strips in the hot skillet in a single layer, working in batches if necessary to avoid overcrowding.
13. Cook chicken for 4-5 minutes until the bottom develops golden-brown sear marks.
14. Flip each strip using tongs and cook for another 4-5 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
15. Reduce heat to low and pour the prepared teriyaki sauce over the cooked chicken strips.
16. Gently toss the chicken in the sauce until every piece is evenly coated and glistening.
17. Remove from heat and let rest for 2 minutes before serving to allow the sauce to set slightly.

Finally, the sticky-sweet glaze gives way to tender, juicy chicken that practically melts with each bite. I love serving these over steamed jasmine rice with a sprinkle of sesame seeds, or tucked into warm tortillas with crisp shredded cabbage for an unexpected twist that makes Wednesday night feel special.

Coconut Crusted Chicken Strips with Mango Salsa

Evenings like this one find me craving something that feels both comforting and a little bit special, the kind of meal that turns a simple Wednesday into a small occasion. These coconut-crusted chicken strips, paired with a bright mango salsa, are just that—a quiet celebration of texture and sweet, savory flavor that comes together with a gentle, methodical pace.

Ingredients

For the Chicken Strips:

• 1 lb chicken breast, cut into 1-inch strips
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup shredded sweetened coconut
• 1/2 cup panko breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable oil

For the Mango Salsa:

• 1 large ripe mango, diced into 1/2-inch pieces
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp fresh lime juice
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the chicken strips completely dry with paper towels to help the coating adhere.
3. Combine the flour, salt, and black pepper in a shallow bowl.
4. Place the beaten eggs in a second shallow bowl.
5. Mix the shredded coconut and panko breadcrumbs together in a third shallow bowl.
6. Dredge one chicken strip in the flour mixture, shaking off any excess.
7. Dip the floured strip into the beaten eggs, allowing the excess to drip off.
8. Press the strip firmly into the coconut-panko mixture, ensuring an even coat on all sides.
9. Place the coated strip on the prepared baking sheet and repeat with the remaining chicken.
10. Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 350°F.
11. Carefully place the chicken strips in the hot oil, working in batches to avoid crowding the pan.
12. Pan-fry the strips for 2-3 minutes per side, until the crust is a deep, golden brown.
13. Transfer the seared strips back to the baking sheet.
14. Bake the chicken strips in the preheated oven for 10-12 minutes, until their internal temperature reaches 165°F.
15. While the chicken bakes, combine the diced mango, red onion, cilantro, lime juice, and salt in a medium bowl to make the salsa.
16. Let the salsa sit for at least 10 minutes to allow the flavors to meld.

Perfectly crisp and fragrant, the coconut crust gives way to tender, juicy chicken, while the mango salsa offers a fresh, tangy counterpoint that cuts through the richness. I love serving these strips over a bed of jasmine rice, letting the salsa mingle with the grains for a complete, satisfying bite that feels both tropical and wonderfully familiar.

Panko-Crusted Chicken Strips with Sriracha Aioli

Zigzagging through my thoughts this quiet afternoon, I find myself drawn to the simple comfort of crispy chicken and creamy sauce. There’s something deeply satisfying about the ritual of coating and frying, the way golden crumbs give way to tender meat. Perhaps it’s the contrast of textures that calls to me today, or maybe just the memory of shared meals around a worn kitchen table.

Ingredients

For the Chicken Strips

• 1.5 lbs chicken breasts, cut into 1-inch strips
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup vegetable oil for frying

For the Sriracha Aioli

• 1/2 cup mayonnaise
• 2 tbsp Sriracha sauce
• 1 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1/4 tsp salt

Instructions

1. Cut 1.5 lbs chicken breasts into uniform 1-inch strips using a sharp knife.
2. Combine 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper in a shallow bowl.
3. Beat 2 large eggs in a separate shallow bowl until fully combined.
4. Place 2 cups panko breadcrumbs in a third shallow bowl.
5. Dredge each chicken strip first in the flour mixture, shaking off excess flour completely.
6. Dip the floured chicken strip into the beaten eggs, coating all surfaces evenly.
7. Press the egg-coated chicken strip firmly into the panko breadcrumbs, ensuring full coverage on all sides.
8. Heat 1 cup vegetable oil in a large skillet over medium heat until it reaches 350°F, testing with a thermometer.
9. Carefully place breaded chicken strips in the hot oil without crowding the pan, working in batches if necessary.
10. Fry chicken strips for 3-4 minutes per side until the panko coating turns deep golden brown and crispy.
11. Transfer cooked chicken strips to a wire rack set over a baking sheet to drain excess oil.
12. Combine 1/2 cup mayonnaise, 2 tbsp Sriracha sauce, 1 tbsp fresh lemon juice, 1 minced garlic clove, and 1/4 tsp salt in a small bowl.
13. Whisk the aioli ingredients vigorously for 1 minute until completely smooth and well incorporated.

For serving, I love how the shatteringly crisp panko gives way to juicy chicken beneath, while the aioli brings both creamy coolness and gentle heat. Sometimes I’ll arrange the strips over a bed of crisp greens or tuck them into warm tortillas with shredded cabbage. The contrast between the crunchy exterior and the dipping sauce’s smooth spice makes each bite feel like a small discovery.

Buttermilk Fried Chicken Strips

Nostalgia drifts through the kitchen today, carrying me back to summer evenings when the scent of fried chicken would fill my grandmother’s house. There’s something deeply comforting about these buttermilk fried chicken strips—crisp, golden, and tender, they feel like a warm embrace on a quiet afternoon. Let’s begin with the ingredients, thoughtfully grouped to guide you through each stage of preparation.

Ingredients

• For the Marinade
  • 1 lb chicken breast strips
  • 1 cup buttermilk
  • 1 tsp salt
• For the Coating
  • 1 cup all-purpose flour
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
• For Frying
  • 2 cups vegetable oil

Instructions

1. Place 1 lb chicken breast strips in a medium bowl.
2. Pour 1 cup buttermilk and 1 tsp salt over the chicken, stirring gently to coat each piece evenly.
3. Cover the bowl and refrigerate for at least 4 hours, or up to overnight, to allow the buttermilk to tenderize the chicken.
4. In a separate shallow dish, combine 1 cup all-purpose flour, 1 tsp paprika, 1/2 tsp garlic powder, and 1/2 tsp black pepper, whisking until fully blended.
5. Remove one chicken strip from the buttermilk marinade, letting excess liquid drip off.
6. Dredge the chicken strip in the flour mixture, pressing lightly to ensure a thorough, even coating.
7. Repeat with all remaining chicken strips, placing each coated strip on a wire rack to prevent sogginess.
8. Heat 2 cups vegetable oil in a heavy-bottomed pot or deep skillet over medium heat until it reaches 350°F, checking with a deep-fry thermometer for accuracy.
9. Carefully place 3-4 chicken strips into the hot oil, avoiding overcrowding to maintain an even temperature.
10. Fry for 5-6 minutes, turning once halfway through, until the coating is deep golden brown and crisp.
11. Remove the strips with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
12. Repeat with the remaining chicken strips, allowing the oil to return to 350°F between batches.

Kissed by a golden crust that shatters delicately with each bite, these strips reveal juicy, perfectly seasoned chicken inside. I love tucking them into soft slider buns with a drizzle of honey or pairing them with a bright, tangy coleslaw for a simple, satisfying meal that feels both nostalgic and new.

Honey Garlic Chicken Strips

Years have a way of folding into themselves, and sometimes the simplest meals become the ones we return to most often, like these honey garlic chicken strips that feel both comforting and quietly celebratory. You can almost taste the golden light of late afternoon in each tender bite, a gentle reminder that good things don’t need to be complicated. Let’s gather what we need and begin.

Ingredients

For the chicken:
– 1 lb chicken breast, cut into ½-inch strips
– ½ cup all-purpose flour
– 1 tsp salt
– ½ tsp black pepper
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
– ¼ cup vegetable oil
For the sauce:
– ¼ cup honey
– 3 tbsp soy sauce
– 3 cloves garlic, minced
– 1 tbsp rice vinegar
– 1 tsp cornstarch mixed with 1 tbsp water

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the chicken strips completely dry with paper towels to help the coating stick evenly.
3. In a shallow bowl, whisk together the flour, salt, and black pepper.
4. Pour the beaten eggs into a second shallow bowl.
5. Place the panko breadcrumbs in a third shallow bowl.
6. Dredge each chicken strip first in the flour mixture, shaking off any excess.
7. Dip the floured strip into the beaten eggs, allowing excess to drip back into the bowl.
8. Press the strip firmly into the panko breadcrumbs, coating all sides thoroughly.
9. Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 350°F.
10. Working in batches to avoid crowding, pan-fry the chicken strips for 2–3 minutes per side until golden brown and crisp.
11. Transfer the fried strips to the prepared baking sheet and bake for 8–10 minutes until the internal temperature reaches 165°F.
12. While the chicken bakes, combine the honey, soy sauce, minced garlic, and rice vinegar in a small saucepan over medium-low heat.
13. Stir the sauce constantly for 2 minutes until the garlic becomes fragrant.
14. Whisk in the cornstarch slurry and simmer for 1 more minute until the sauce thickens slightly.
15. Brush the warm sauce generously over the baked chicken strips just before serving.
What emerges is a beautiful contrast—crisp, golden crust giving way to juicy chicken beneath, all glazed with that sweet-salty sauce that clings to every ridge. Try serving these over steamed jasmine rice with a sprinkle of sesame seeds, or tuck them into soft tortillas with shredded cabbage for a quick, satisfying wrap. However you enjoy them, they hold the quiet magic of a meal made with care.

Mediterranean Spiced Chicken Strips

Kind of like finding an old photograph you’d forgotten, these Mediterranean spiced chicken strips bring back memories of sun-warmed afternoons and shared meals that felt like gentle conversations.

Ingredients

For the marinade:
– 1.5 lbs chicken breast strips
– 3 tbsp olive oil
– 2 tbsp lemon juice
– 3 garlic cloves, minced
– 1 tsp dried oregano
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1/4 tsp cinnamon

For cooking:
– 2 tbsp olive oil
– 1/4 cup all-purpose flour
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Combine 1.5 lbs chicken breast strips, 3 tbsp olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/4 tsp cinnamon in a medium bowl.
2. Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes to allow flavors to penetrate the chicken.
3. Remove the marinated chicken from the refrigerator and let it sit at room temperature for 10 minutes.
4. Mix 1/4 cup all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper in a shallow dish.
5. Dredge each chicken strip in the flour mixture, shaking off excess flour to create a light coating.
6. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
7. Arrange chicken strips in a single layer in the hot skillet, being careful not to overcrowd the pan.
8. Cook chicken for 4-5 minutes until the bottom develops golden-brown spots and edges appear opaque.
9. Flip each chicken strip using tongs and cook for another 4-5 minutes.
10. Check doneness by inserting an instant-read thermometer into the thickest strip; remove from heat when it reads 165°F.
11. Transfer cooked chicken strips to a wire rack set over a baking sheet to prevent sogginess.
12. Let the chicken rest for 3 minutes before serving to allow juices to redistribute.

Something about the way the crispy edges give way to tender, fragrant chicken makes these strips feel like comfort food with a whisper of distant places. Serve them tucked into warm pita pockets with tzatziki, or scattered over a bed of greens where the spices mingle with fresh vegetables in the most delightful way.

Cheddar Ranch Chicken Strips

Zigzagging through my thoughts this quiet afternoon, I find myself drawn to the comforting rhythm of preparing something simple yet deeply satisfying. There’s a particular warmth that comes from transforming humble ingredients into golden, crispy chicken strips, each bite carrying the familiar embrace of cheddar and ranch. Sometimes the most ordinary recipes hold the most extraordinary comfort.

Ingredients

For the chicken:

• 1.5 lbs chicken breasts, cut into 1-inch strips
• 1 cup buttermilk
• 1 packet (1 oz) ranch seasoning mix

For the coating:

• 1 cup all-purpose flour
• 1 cup finely shredded sharp cheddar cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 large eggs
• 1/4 cup vegetable oil for frying

Instructions

1. Place 1.5 lbs chicken strips in a medium bowl and pour 1 cup buttermilk over them, ensuring each piece is fully coated.
2. Sprinkle 1 packet ranch seasoning mix over the chicken and buttermilk, then stir gently to distribute evenly.
3. Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes to allow the flavors to penetrate the chicken.
4. While chicken marinates, combine 1 cup flour, 1 cup shredded cheddar cheese, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp black pepper, and 1/2 tsp salt in a shallow dish, mixing thoroughly with a fork.
5. Beat 2 large eggs in a separate shallow bowl until uniform in color and texture.
6. Remove chicken from refrigerator and drain excess buttermilk mixture from the strips.
7. Dip each chicken strip first into the flour and cheese mixture, coating lightly and shaking off excess.
8. Immediately dip the same strip into the beaten eggs, allowing excess to drip back into the bowl.
9. Return the egg-coated strip to the flour and cheese mixture for a second coating, pressing gently to help the crumbs adhere.
10. Place the double-coated strips on a wire rack and let rest for 10 minutes to help the coating set properly before frying.
11. Heat 1/4 cup vegetable oil in a large skillet over medium heat until it reaches 350°F, testing with a thermometer or when a breadcrumb sizzles immediately upon contact.
12. Carefully place 4-5 chicken strips in the hot oil, making sure not to overcrowd the pan.
13. Fry for 4-5 minutes per side until the coating turns deep golden brown and reaches an internal temperature of 165°F when tested with a meat thermometer.
14. Transfer cooked strips to a paper towel-lined plate to drain excess oil.
15. Repeat the frying process with remaining chicken strips, adding more oil if necessary and allowing it to return to 350°F between batches.

Crispy exteriors give way to remarkably tender chicken inside, the sharp cheddar creating little pockets of melted richness against the herbaceous ranch notes. Consider serving these strips alongside cool celery sticks and carrot coins for contrasting textures, or tuck them into soft slider buns with a drizzle of extra ranch dressing for a handheld meal that comforts as much as it satisfies.

Barbecue Glazed Chicken Strips

Sometimes, on quiet afternoons like this one, I find myself craving something that bridges the gap between comforting familiarity and a touch of sweet, smoky excitement—a dish that feels like a warm, slow hug for the soul. These barbecue glazed chicken strips are exactly that, a simple pleasure born from a few humble ingredients transformed by patient, gentle cooking.

Ingredients

For the Chicken Strips:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Barbecue Glaze:

• 1 cup barbecue sauce
• 2 tbsp honey
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken strips completely dry with paper towels to ensure a crispier finish.
3. In a medium bowl, toss the chicken strips with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
4. Arrange the seasoned chicken strips in a single layer on the prepared baking sheet, leaving space between each piece.
5. Bake the chicken strips for 15 minutes at 400°F, until the edges begin to turn opaque.
6. While the chicken bakes, whisk together the barbecue sauce, honey, and apple cider vinegar in a small saucepan over low heat for 3 minutes, stirring constantly until the mixture is smooth and warmed through.
7. Remove the chicken from the oven and brush each strip generously with the warm barbecue glaze using a pastry brush for even coverage.
8. Return the glazed chicken to the oven and bake for another 8-10 minutes at 400°F, until the internal temperature reaches 165°F on an instant-read thermometer.
9. Switch the oven to broil on high and broil the chicken strips for 1-2 minutes, watching closely until the glaze bubbles and caramelizes slightly.
10. Let the chicken strips rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute.

Just out of the oven, these strips boast a sticky, lacquered glaze that gives way to tender, juicy meat with a subtle smoky warmth. I love serving them over a bed of creamy coleslaw or tucked into soft brioche buns with crisp pickle slices for a textural contrast that makes each bite sing.

Maple Dijon Chicken Strips

A quiet afternoon finds me craving something that feels both comforting and elegant, the kind of meal that turns a simple chicken breast into a little event. Maple Dijon Chicken Strips are just that—a humble cut transformed by a sweet and tangy glaze into something truly special. It’s a dish that asks for little but gives so much warmth in return.

Ingredients

For the Chicken Strips:

• 1 lb boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/4 cup olive oil

For the Maple Dijon Glaze:

• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp unsalted butter

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice the 1 lb boneless, skinless chicken breasts horizontally into 1-inch wide strips. Tip: For even cooking, try to make the strips as uniform in thickness as possible.
3. In a shallow bowl, whisk together the 1/2 cup all-purpose flour, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
4. In a second shallow bowl, beat the 2 large eggs until smooth.
5. Place the 1 cup panko breadcrumbs in a third shallow bowl.
6. Dredge each chicken strip first in the flour mixture, shaking off any excess.
7. Dip the floured strip into the beaten eggs, allowing the excess to drip off.
8. Finally, press the strip firmly into the panko breadcrumbs, coating it evenly on all sides.
9. Arrange the coated chicken strips in a single layer on the prepared baking sheet.
10. Drizzle the 1/4 cup olive oil evenly over the top of the chicken strips.
11. Bake for 10 minutes at 400°F.
12. While the chicken bakes, prepare the glaze by combining the 1/4 cup pure maple syrup, 2 tbsp Dijon mustard, and 1 tbsp apple cider vinegar in a small saucepan.
13. Bring the glaze mixture to a simmer over medium heat, stirring constantly for 2 minutes until it slightly thickens.
14. Remove the glaze from the heat and stir in the 1 tbsp unsalted butter until it is fully melted and incorporated.
15. After 10 minutes, remove the baking sheet from the oven. Tip: The chicken should be lightly golden; flipping it now helps achieve an even, crispy crust on both sides.
16. Carefully flip each chicken strip using tongs.
17. Brush the tops of the chicken strips generously with the prepared maple Dijon glaze.
18. Return the baking sheet to the oven and bake for another 8-10 minutes, or until the internal temperature of the chicken reaches 165°F and the exterior is deep golden brown. Tip: Using a meat thermometer is the most reliable way to ensure the chicken is perfectly cooked and safe to eat.

Zestfully golden and crisp, these strips offer a delightful contrast between the crunchy panko shell and the tender, juicy chicken within. The glaze caramelizes into a sticky, sweet-tangy cloak that clings to every bite. I love serving them over a simple arugula salad, where the peppery greens cut through the richness, or tucked into soft brioche buns for a handheld treat.

Chili Lime Chicken Strips with Avocado Dip

Unfolding the afternoon, I find myself drawn to the kitchen, where simple ingredients wait to transform into something that feels both comforting and vibrant—chili lime chicken strips with a cool avocado dip, a dish that speaks to the quiet joy of preparing food with care and attention.

Ingredients

• For the Chicken Strips:
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • Juice of 1 lime
• For the Avocado Dip:
  • 2 ripe avocados, pitted and peeled
  • 1/4 cup plain Greek yogurt
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • 2 tbsp chopped fresh cilantro

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine 1 lb boneless, skinless chicken breasts, cut into 1-inch strips, 2 tbsp olive oil, 1 tsp chili powder, 1 tsp garlic powder, 1/2 tsp cumin, 1/4 tsp salt, and the juice of 1 lime, tossing until the chicken is evenly coated. Tip: Let the chicken marinate for 10 minutes at room temperature to allow the flavors to penetrate deeply.
3. Arrange the chicken strips in a single layer on the prepared baking sheet, ensuring they do not touch.
4. Bake the chicken for 18–20 minutes, flipping each strip halfway through, until the internal temperature reaches 165°F and the edges are lightly browned. Tip: Use a meat thermometer to check for doneness, as visual cues alone can be misleading with thin strips.
5. While the chicken bakes, prepare the avocado dip by mashing 2 ripe avocados, pitted and peeled, in a small bowl until smooth.
6. Stir in 1/4 cup plain Greek yogurt, 1 tbsp lime juice, 1/4 tsp salt, and 2 tbsp chopped fresh cilantro until fully combined. Tip: For a creamier texture, blend the dip briefly with a hand mixer, but avoid overmixing to keep it from becoming watery.
7. Serve the warm chicken strips immediately with the avocado dip on the side.

Accompanying the tender, slightly crisp chicken, the dip offers a cool, creamy contrast with its subtle tang and fresh cilantro notes. Try stacking the strips on warm corn tortillas with a drizzle of dip for a quick, handheld meal, or serve them over a bed of greens to let the flavors mingle in a light, satisfying salad.

Conclusion

Here’s a fantastic collection of simple chicken strip recipes perfect for busy weeknights or fun family meals. Whether you’re craving crispy, baked, or saucy variations, there’s something for everyone. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share your top picks on Pinterest!