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Chicken Strips Recipe

Chicken Strips
One of the easiest things to make with chicken is possibly crispy chicken strips. This recipe is great if you are looking for a quick meal. Just marinate overnight, a few minutes to coat, throw them in the deep fryer and you’re done! The marinade for the strips not only enhances the overall flavor but also leaves them super juicy coming out of the deep fryer. The coating tastes amazing and they are double-dipped leaving them extra crispy. If you like to add a little heat to your strips, not a problem, just throw a little cayenne pepper into the seasoning mixture and your set.  You can either use whole chicken breasts and cut them into strips or just buy chicken tenders from the store. Serve with your favorite dipping sauce. Enjoy.
Chicken StripsChicken Strips

Chicken StripsChicken Strips
Chicken StripsChicken Strips

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Chicken Strips Recipe

  • Author: Bobby


  • 6 chicken breasts (or store-bought chicken tenders)
  • Marinade –
  • ½ tablespoon potassium chloride
  • ½ tablespoon kosher salt
  • 1 tablespoon accent salt
  • 1/8 tablespoon garlic powder
  • ¼ cup bottle chicken base
  • 1 ¾ cups water
  • Coating-
  • 2 cups all-purpose flour
  • 2 ½ teaspoons salt
  • ¾ teaspoon pepper
  • ¾ teaspoon accent salt
  • 1/8 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon baking powder
  • 1 egg (beaten)
  • 1 cup milk
  • oil (for deep frying)


  1. If using chicken breasts, cut chicken breasts into strips. Combine all marinade ingredients in a bowl or sealable bag and marinade chicken strips overnight in the refrigerator.
  2. In a shallow bowl beat together 1 egg and 1 cup of milk. Combine all of the coating ingredients in another shallow bowl, pie plate, or shaker bag and mix well.
  3. Dip the chicken strips into the egg mixture, then into the coating and double dip.
  4. Fry in the deeper fryer at 375 degrees until golden brown or until they float. Drain on paper towels.


Recipe rating


Wednesday 27th of April 2011



Saturday 14th of August 2010

Thanks for that Bobby. The kids absolutely loved it. So tender and crispy. Best of all, oil was fresh. I gave some to my friend and I now got him hooked on you website as well :) Thanks for your reply.


Friday 30th of July 2010

Shady - leave out the potassium chloride, its really not necessary. You can also leave out the accent salt, and maybe just add a bit of extra salt.


Friday 30th of July 2010

Hello Bobby, I am interested in making this recipe but was wondering what I can use as a substitute for the potassium chloride and accent salt? I have all the other ingredients and would love to make this for the fam soon. Thanks in advance for your help!


Saturday 17th of October 2009

Karen- I would just leave the potassium chloride out of the recipe. The chicken base paste sounds like it would work to me. Otherwise, you should be able to find it in a bottle in almost any grocery store.