21 Delicious Chicken Strips Recipes for Every Occasion

Unleash your culinary creativity with our roundup of 21 Delicious Chicken Strips Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, hosting a game-day party, or craving some comfort food, we’ve got a recipe that’ll hit the spot. From crispy classics to bold new twists, these chicken strips are sure to delight. Keep reading to find your next favorite dish!

Crispy Baked Chicken Strips

Beneath the golden glow of the kitchen light, there’s something deeply comforting about preparing a meal that’s both simple and satisfying. Crispy baked chicken strips, with their golden crust and tender interior, offer just that—a humble dish that feels like a warm hug.

Ingredients

• 1.5 lbs chicken breast, cut into strips
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow bowl, mix together the flour, garlic powder, paprika, salt, and black pepper.
3. In another bowl, beat the eggs until smooth.
4. Combine the panko breadcrumbs and grated Parmesan cheese in a third bowl.
5. Dredge each chicken strip in the flour mixture, shaking off any excess.
6. Dip the floured strips into the beaten eggs, allowing any excess to drip off.
7. Coat the strips in the panko-Parmesan mixture, pressing gently to adhere.
8. Place the coated strips on the prepared baking sheet and drizzle with olive oil.
9. Bake for 20-25 minutes, flipping halfway through, until the strips are golden brown and reach an internal temperature of 165°F.
10. Let the chicken strips rest for 5 minutes before serving to ensure they remain juicy.

These crispy baked chicken strips emerge from the oven with a satisfying crunch that gives way to moist, flavorful chicken. Try serving them alongside a creamy honey mustard dip or atop a fresh garden salad for a delightful contrast of textures.

Honey Mustard Chicken Strips

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that feels both familiar and a little special. Honey mustard chicken strips, with their perfect balance of sweet and tangy, are just that kind of dish, inviting a moment of pause in the hustle of everyday life.

Ingredients

• 1 lb chicken breast, cut into strips
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the honey, Dijon mustard, olive oil, garlic powder, salt, and black pepper until smooth. Tip: For a smoother mixture, warm the honey slightly before mixing.
3. Add the chicken strips to the bowl, ensuring each piece is thoroughly coated with the honey mustard mixture. Let them marinate for at least 15 minutes to absorb the flavors.
4. Place the breadcrumbs in a shallow dish. Dip each marinated chicken strip into the breadcrumbs, pressing gently to adhere. Tip: For extra crunch, you can mix panko breadcrumbs with the regular breadcrumbs.
5. Arrange the coated chicken strips on the prepared baking sheet, leaving space between each piece for even cooking.
6. Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F. Tip: Flipping the strips halfway through baking ensures a crispy exterior on all sides.

Golden and glistening, these honey mustard chicken strips emerge from the oven with a irresistible crunch that gives way to tender, juicy meat. Serve them atop a crisp salad for a light meal, or alongside roasted vegetables for a heartier dinner, letting the sweet and tangy flavors shine.

Spicy Buffalo Chicken Strips

Just like the quiet moments before dawn, there’s something deeply comforting about preparing a dish that balances heat and tenderness. These Spicy Buffalo Chicken Strips are a testament to that balance, offering a fiery kick softened by the juiciness of perfectly cooked chicken.

Ingredients

• 1.5 lbs chicken breast, cut into strips
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 egg
• 1/2 cup milk
• 1/2 cup hot sauce
• 2 tbsp unsalted butter, melted
• 1 tbsp vegetable oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow bowl, mix together 1 cup all-purpose flour, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika.
3. In another bowl, whisk together 1 egg and 1/2 cup milk until fully combined.
4. Dip each chicken strip into the egg mixture, then dredge in the flour mixture, ensuring each piece is evenly coated.
5. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Cook the chicken strips for 2-3 minutes on each side until golden brown.
6. Transfer the chicken strips to the prepared baking sheet and bake for 10 minutes to ensure they’re cooked through.
7. While the chicken bakes, mix 1/2 cup hot sauce and 2 tbsp melted unsalted butter in a bowl.
8. Once baked, toss the chicken strips in the hot sauce mixture until fully coated.
9. Return the chicken to the baking sheet and bake for an additional 5 minutes to set the sauce.

Kindly note, the texture of these strips is irresistibly crispy on the outside while remaining tender inside. The flavor is a bold dance between spicy and savory, perfect for serving atop a crisp salad or alongside cool, creamy blue cheese dressing for a contrast that delights the palate.

Garlic Parmesan Chicken Strips

Perhaps there’s no comfort quite like the golden crisp of chicken strips, especially when they’re kissed with the bold flavors of garlic and parmesan. This recipe, simple yet deeply satisfying, is a testament to the joy of cooking with intention, turning humble ingredients into something memorable.

Ingredients

• 1.5 lbs chicken breast, cut into strips
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• 1/2 cup grated parmesan cheese
• 2 tbsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup vegetable oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a shallow bowl, mix together the flour, garlic powder, salt, and pepper.
3. In another bowl, beat the eggs until smooth.
4. Combine the breadcrumbs and parmesan cheese in a third bowl.
5. Dip each chicken strip into the flour mixture, then the eggs, and finally the breadcrumb mixture, ensuring each piece is evenly coated.
6. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
7. Fry the chicken strips in batches for 2-3 minutes per side, or until golden brown. Tip: Avoid overcrowding the skillet to ensure even cooking.
8. Transfer the fried chicken strips to the prepared baking sheet and bake for 10 minutes, or until the internal temperature reaches 165°F. Tip: Use a meat thermometer for accuracy.
9. Let the chicken strips rest for 5 minutes before serving. Tip: This allows the juices to redistribute, ensuring moist and flavorful chicken.

Juxtaposed against the crisp exterior, the chicken remains tender and juicy, with the parmesan adding a savory depth that complements the garlic’s warmth. Serve these strips atop a fresh salad for a light meal, or with a side of marinara sauce for dipping, turning a simple dish into a feast for the senses.

BBQ Chicken Strips with Homemade Sauce

Yesterday, as the golden hues of sunset painted the kitchen, I found myself craving something both comforting and vibrant, leading me to create these BBQ Chicken Strips with Homemade Sauce. The process, much like the dish itself, was a gentle dance between simplicity and depth, offering a moment of quiet joy in the midst of a bustling week.

Ingredients

• 1.5 lbs chicken breast, cut into strips
• 1 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium saucepan over low heat, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir gently until the sugar dissolves and the mixture is smooth, about 5 minutes. Tip: Letting the sauce simmer for an extra minute deepens the flavors.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken strips, cooking for 3-4 minutes on each side until lightly browned but not fully cooked. Tip: Avoid overcrowding the skillet to ensure each strip gets a perfect sear.
4. Transfer the browned chicken strips to the prepared baking sheet. Brush each strip generously with the homemade BBQ sauce.
5. Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the sauce is sticky and caramelized. Tip: For extra crispiness, broil for the last 2 minutes, watching closely to prevent burning.

The chicken strips emerge from the oven with a tantalizing glaze, the sauce clinging to each piece in a perfect balance of sweet and tangy. Serve them piled high on a platter, with extra sauce for dipping, or tucked into soft buns for a playful twist on classic BBQ sandwiches.

Lemon Pepper Chicken Strips

Lemon pepper chicken strips bring a zesty, comforting twist to the dinner table, perfect for those evenings when you crave something both familiar and slightly adventurous. The blend of tangy lemon and sharp pepper creates a melody of flavors that dance lightly on the palate, offering a simple yet satisfying meal.

Ingredients

• 1 lb chicken breast, cut into strips
• 2 tbsp olive oil
• 1 tbsp lemon pepper seasoning
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tbsp lemon juice

Instructions

1. Preheat a large skillet over medium heat (350°F) and add 2 tbsp olive oil.
2. While the skillet heats, pat the chicken strips dry with paper towels to ensure even browning.
3. In a small bowl, mix 1 tbsp lemon pepper seasoning, 1/2 tsp salt, 1/4 tsp garlic powder, and 1/4 tsp onion powder.
4. Sprinkle the seasoning mix evenly over both sides of the chicken strips.
5. Place the chicken strips in the skillet, cooking for 4-5 minutes on each side or until the internal temperature reaches 165°F.
6. Drizzle 1 tbsp lemon juice over the chicken strips in the last minute of cooking for an extra burst of flavor.
7. Remove the chicken strips from the skillet and let them rest for 2 minutes before serving.

Chicken strips emerge juicy and tender, with a crispy exterior that’s beautifully seasoned. The lemon pepper adds a bright, peppery kick that pairs wonderfully with a side of steamed vegetables or atop a fresh salad for a lighter meal.

Sweet and Sour Chicken Strips

Yesterday, as the evening light faded, I found myself craving something that balanced the tangy with the sweet, a dish that felt both comforting and exciting. Sweet and Sour Chicken Strips came to mind, a recipe that dances on the palate with its vibrant flavors and tender texture.

Ingredients

• 1 lb chicken breast, cut into strips
• 1/2 cup cornstarch
• 2 eggs, beaten
• 1/4 cup vegetable oil
• 1/2 cup white sugar
• 1/4 cup ketchup
• 1/4 cup white vinegar
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 cup pineapple chunks
• 1/2 cup bell pepper, diced

Instructions

1. Preheat a large skillet over medium heat and add the vegetable oil, heating it to 350°F.
2. Dredge each chicken strip in cornstarch, then dip into the beaten eggs, ensuring each piece is fully coated.
3. Carefully place the coated chicken strips into the hot oil, frying for 3-4 minutes on each side until golden brown and crispy. Tip: Avoid overcrowding the skillet to ensure even cooking.
4. Remove the chicken strips and place them on a paper towel-lined plate to drain excess oil.
5. In a separate bowl, whisk together the white sugar, ketchup, white vinegar, soy sauce, and garlic powder to create the sweet and sour sauce.
6. Return the skillet to medium heat and pour in the sauce, stirring constantly for 2 minutes until it begins to thicken. Tip: Adjust the heat if the sauce starts to bubble too vigorously.
7. Add the pineapple chunks and diced bell pepper to the sauce, cooking for an additional 2 minutes until the vegetables are just tender.
8. Gently toss the fried chicken strips in the sauce until evenly coated, then serve immediately. Tip: For an extra crunch, serve the chicken strips over a bed of steamed rice.

After savoring the first bite, the contrast between the crispy chicken and the velvety sauce is unmistakable. The pineapple adds a burst of freshness, making each forkful a delightful surprise. Consider garnishing with sesame seeds for a subtle nutty flavor that complements the dish beautifully.

Teriyaki Chicken Strips

Beneath the soft glow of the kitchen light, there’s something deeply comforting about preparing teriyaki chicken strips, a dish that marries simplicity with rich, umami flavors. It’s a recipe that feels like a quiet conversation, each step a word, each ingredient a sentence in a story of taste and texture.

Ingredients

• 1.5 lbs chicken breast, cut into strips
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp vegetable oil
• 1 tbsp cornstarch
• 1/4 cup water

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, honey, garlic, and ginger until the sugar dissolves completely.
2. Add chicken strips to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes, though overnight marination deepens the flavors.
3. Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off, and reserve the marinade.
4. Cook chicken strips in the skillet for 5-6 minutes per side, or until golden brown and cooked through. Tip: Avoid overcrowding the pan to ensure each strip gets a perfect sear.
5. While chicken cooks, mix cornstarch and water in a small bowl to create a slurry. Stir this into the reserved marinade.
6. Pour the marinade mixture into the skillet with the chicken, reducing heat to medium. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens and coats the chicken evenly. Tip: Keep an eye on the sauce as it thickens quickly to prevent burning.
7. Remove from heat and let sit for a minute before serving. Tip: Allowing the dish to rest helps the flavors meld together beautifully.

Juicy and tender, these teriyaki chicken strips boast a glossy, sticky glaze that’s both sweet and savory. Serve them over a bed of steamed rice with a sprinkle of sesame seeds for a simple yet satisfying meal, or slice them into bite-sized pieces for a playful twist on skewers.

Coconut Crusted Chicken Strips

Comfort comes in many forms, and today, it arrives in the delicate crunch of coconut, the tender bite of chicken, and the warmth of spices mingling in the air. This dish, a humble yet transformative take on chicken strips, invites you to slow down and savor each step, each flavor, as if you were writing a letter to an old friend.

Ingredients

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

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a shallow bowl, mix the shredded coconut, panko breadcrumbs, salt, black pepper, garlic powder, and paprika.
3. Place the flour in another shallow bowl and the beaten eggs in a third bowl.
4. Dredge each chicken strip in the flour, shaking off any excess.
5. Dip the floured chicken into the beaten eggs, allowing any excess to drip off.
6. Coat the chicken evenly with the coconut mixture, pressing gently to adhere.
7. Heat the vegetable oil in a large skillet over medium heat until shimmering.
8. Fry the chicken strips in batches for 2-3 minutes per side, or until golden brown.
9. Transfer the fried chicken strips to the prepared baking sheet and bake for 10 minutes, or until the internal temperature reaches 165°F.
10. Let the chicken strips rest for 5 minutes before serving to ensure juiciness.

Oftentimes, the simplest dishes leave the most lasting impressions. These coconut-crusted chicken strips offer a delightful contrast between the crispy, sweet exterior and the juicy, flavorful meat inside. Serve them with a side of mango salsa or a drizzle of honey for an extra touch of sweetness that complements the coconut perfectly.

Panko Crusted Chicken Strips

Just like the quiet moments before the house stirs, there’s something deeply comforting about preparing a meal that’s both simple and satisfying. Panko crusted chicken strips, with their golden crunch and tender interior, are a testament to the joy found in the basics.

Ingredients

• 1 lb chicken breast, cut into strips
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/4 cup vegetable oil

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow bowl, mix the flour, salt, pepper, garlic powder, and paprika.
3. In another shallow bowl, beat the eggs until smooth.
4. Place the panko breadcrumbs in a third shallow bowl.
5. Dredge each chicken strip in the flour mixture, shaking off excess.
6. Dip the floured strip into the beaten eggs, allowing excess to drip off.
7. Coat the strip in panko breadcrumbs, pressing gently to adhere.
8. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
9. Fry the chicken strips in batches for 2-3 minutes per side until golden brown.
10. Transfer the fried strips to the prepared baking sheet.
11. Bake for 10 minutes to ensure the chicken is cooked through.
12. Let the chicken strips rest for 5 minutes before serving.

As the chicken strips cool slightly, their crust becomes even crispier, offering a delightful contrast to the juicy meat inside. Serve them with a side of honey mustard or nestled in a warm tortilla for a quick wrap.

Buttermilk Fried Chicken Strips

Just like the quiet moments before dawn, there’s something deeply comforting about the process of making buttermilk fried chicken strips. It’s a dish that asks for patience and rewards it with crisp, golden perfection.

Ingredients

• 2 cups buttermilk
• 1 lb chicken breast, cut into strips
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Vegetable oil, for frying

Instructions

1. In a large bowl, combine the chicken strips and buttermilk, ensuring each piece is fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results. Tip: The longer the chicken marinates, the more tender it will be.
2. In another bowl, mix together the flour, salt, black pepper, paprika, garlic powder, and onion powder. Tip: Sifting the dry ingredients can help create a lighter coating.
3. Remove the chicken from the buttermilk, allowing excess to drip off, then dredge each piece in the flour mixture until fully coated. Tip: Let the coated chicken sit for 5 minutes before frying to help the coating adhere better.
4. Heat vegetable oil in a deep fryer or large skillet to 350°F. Fry the chicken strips in batches, avoiding overcrowding, for 3-4 minutes per side or until golden brown and the internal temperature reaches 165°F.
5. Transfer the fried chicken strips to a wire rack set over a baking sheet to drain any excess oil.

Lightly crispy on the outside and irresistibly juicy inside, these buttermilk fried chicken strips are a testament to the beauty of simple ingredients transformed. Serve them alongside a drizzle of honey or tucked into a soft bun for a quick, satisfying sandwich.

Maple Glazed Chicken Strips

Today, as the light filters through my kitchen window, I find myself drawn to the simplicity and warmth of cooking something that feels like a hug in a dish. Maple glazed chicken strips, with their sweet and savory harmony, seem just right for a moment like this.

Ingredients

• 1 lb chicken breast, cut into strips
• 1/2 cup pure maple syrup
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. In a bowl, whisk together 1/2 cup pure maple syrup, 2 tbsp soy sauce, 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/4 tsp salt until well combined.
3. Add 1 lb chicken breast strips to the bowl, ensuring each piece is evenly coated with the glaze. Let marinate for at least 15 minutes to deepen the flavors.
4. Arrange the chicken strips on the prepared baking sheet in a single layer, reserving any leftover glaze.
5. Bake in the preheated oven for 10 minutes, then brush the strips with the reserved glaze and flip them over.
6. Continue baking for another 10 minutes, or until the chicken is cooked through and the glaze has caramelized slightly.
7. For an extra glossy finish, broil the strips for 1-2 minutes, watching closely to prevent burning.

Lightly golden and sticky with glaze, these chicken strips offer a delightful contrast between the crispy edges and tender meat. Serve them over a bed of fluffy rice or alongside a crisp salad for a meal that balances sweetness with a touch of umami.

Chili Lime Chicken Strips

Feeling the warmth of the kitchen around me, I find comfort in the simplicity of preparing a meal that dances between zest and comfort. These chili lime chicken strips are a testament to the joy found in balancing bold flavors with the tenderness of perfectly cooked chicken.

Ingredients

• 1.5 lbs chicken breast, sliced into strips
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 limes, juiced
• 1 tbsp honey
• 1/4 cup cilantro, chopped

Instructions

1. Preheat your skillet over medium heat (350°F) and add olive oil, swirling to coat the pan evenly.
2. In a large bowl, combine chicken strips with chili powder, garlic powder, cumin, salt, and black pepper, ensuring each piece is well coated. Tip: Let the chicken marinate for 10 minutes for deeper flavor.
3. Add the chicken to the skillet in a single layer, cooking for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F. Tip: Avoid overcrowding the pan to ensure even cooking.
4. While the chicken cooks, whisk together lime juice and honey in a small bowl.
5. Once chicken is cooked, drizzle the lime-honey mixture over the strips, tossing gently to coat. Tip: The acidity of the lime will brighten the dish, so add it off the heat to preserve its freshness.
6. Garnish with chopped cilantro before serving.

Biting into these strips, the chicken is irresistibly juicy with a crispy exterior, the lime and honey glaze adding a sweet and tangy contrast. Serve them atop a vibrant salad or alongside roasted vegetables for a meal that’s as colorful as it is flavorful.

Herb Crusted Chicken Strips

Kneading through the memories of summer picnics and family gatherings, there’s a dish that always brings a sense of comfort and joy—herb crusted chicken strips. They’re a simple yet flavorful way to bring a little gourmet touch to your weeknight dinners, with a crust that’s golden and fragrant, and meat that’s tender and juicy.

Ingredients

• 1 cup breadcrumbs
• 2 tbsp dried parsley
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 eggs
• 1/4 cup milk
• 1 lb chicken breast, cut into strips
• 1/4 cup olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a shallow dish, combine 1 cup breadcrumbs, 2 tbsp dried parsley, 1 tbsp dried thyme, 1 tbsp dried rosemary, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
3. In another shallow dish, whisk together 2 eggs and 1/4 cup milk until well blended.
4. Dip each chicken strip into the egg mixture, allowing excess to drip off, then coat evenly with the breadcrumb mixture.
5. Place the coated chicken strips on the prepared baking sheet, leaving space between each piece.
6. Drizzle 1/4 cup olive oil evenly over the chicken strips to help them brown in the oven.
7. Bake for 20-25 minutes, or until the crust is golden brown and the chicken reaches an internal temperature of 165°F.
8. Let the chicken strips rest for 5 minutes before serving to ensure they remain juicy.

Vibrant with herbs and perfectly crisp, these chicken strips offer a delightful contrast between the crunchy exterior and the succulent meat inside. Serve them alongside a creamy dipping sauce or atop a fresh salad for a meal that’s both satisfying and light.

Mango Habanero Chicken Strips

Venturing into the kitchen on a quiet evening, the allure of combining sweet mango with fiery habanero in a dish that dances on the palate is irresistible. This recipe, a harmonious blend of heat and sweetness, promises to transform simple chicken strips into a memorable meal.

Ingredients

• 1.5 lbs chicken breast, cut into strips
• 1 cup mango puree
• 2 habanero peppers, finely minced
• 2 tbsp honey
• 1 tbsp lime juice
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup vegetable oil

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix mango puree, minced habanero peppers, honey, lime juice, garlic powder, salt, and black pepper to create the marinade.
3. Add chicken strips to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes for the flavors to meld.
4. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
5. Remove chicken from marinade, letting excess drip off. Dredge each strip in flour, dip in egg, then coat with breadcrumbs, pressing gently to adhere.
6. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry chicken strips in batches until golden brown, about 2-3 minutes per side, then transfer to the prepared baking sheet.
7. Bake in the preheated oven for 10-12 minutes, or until the internal temperature reaches 165°F.
8. Let the chicken strips rest for 5 minutes before serving to allow the juices to redistribute.

Yieldingly tender inside with a crisp, golden exterior, these mango habanero chicken strips offer a perfect balance of sweet and spicy. Serve them atop a fresh salad or alongside a cooling avocado dip for a contrast in temperatures and flavors.

Almond Crusted Chicken Strips

Beneath the golden hue of the evening light, there’s something profoundly comforting about preparing a meal that’s both nourishing and indulgent. Almond crusted chicken strips offer a delightful crunch and a tender heart, a simple dish that feels like a warm embrace on any given day.

Ingredients

• 1 cup almond flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1 lb chicken breast, cut into strips
• 2 eggs
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a shallow bowl, mix together 1 cup almond flour, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika.
3. In another bowl, beat 2 eggs until smooth.
4. Dip each chicken strip into the beaten eggs, ensuring it’s fully coated.
5. Roll the egg-coated chicken strip in the almond flour mixture, pressing gently to adhere the coating.
6. Place the coated chicken strips on the prepared baking sheet, leaving space between each.
7. Drizzle 2 tbsp olive oil over the chicken strips for extra crispiness.
8. Bake in the preheated oven for 20-25 minutes, or until the coating is golden and the chicken reaches an internal temperature of 165°F.
9. Let the chicken strips rest for 5 minutes before serving to ensure juiciness.

For an extra touch, serve these almond crusted chicken strips with a side of honey mustard or atop a fresh salad. The contrast between the crispy exterior and the succulent chicken inside is nothing short of magical, making every bite a testament to the beauty of simple ingredients coming together.

Sriracha Honey Chicken Strips

Venturing into the kitchen on a quiet evening, the thought of creating something both comforting and exciting lingers in the air. The Sriracha Honey Chicken Strips emerge as a perfect blend of sweet and spicy, a dish that promises to warm the soul with every bite.

Ingredients

• 1 lb chicken breast, cut into strips
• 1/4 cup honey
• 2 tbsp Sriracha sauce
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat a large skillet over medium heat and add 1 tbsp olive oil, ensuring the pan is evenly coated.
2. Season 1 lb chicken breast strips with 1/2 tsp salt and 1/4 tsp black pepper, mixing well to ensure even coverage.
3. Once the skillet is hot, add the chicken strips in a single layer, cooking for 4-5 minutes on each side until golden brown and cooked through.
4. In a small bowl, whisk together 1/4 cup honey, 2 tbsp Sriracha sauce, 1 tbsp soy sauce, and 1 tsp garlic powder until smooth.
5. Reduce the heat to low and pour the sauce over the cooked chicken strips, stirring gently to coat each piece evenly.
6. Allow the chicken to simmer in the sauce for 2-3 minutes, letting the flavors meld together beautifully.
7. Remove from heat and let rest for a minute before serving to allow the sauce to thicken slightly.

Unassuming at first glance, these chicken strips reveal a complex dance of flavors with each bite—fiery Sriracha mellowed by sweet honey, all clinging to tender, juicy chicken. Serve them atop a bed of fluffy rice or tucked into warm tortillas for a meal that’s as versatile as it is delicious.

Rosemary Garlic Chicken Strips

Gently, the aroma of rosemary and garlic fills the kitchen, a comforting reminder of the simple pleasures in life. These Rosemary Garlic Chicken Strips are a testament to the beauty of combining a few quality ingredients to create something truly memorable.

Ingredients

• 1.5 lbs chicken breast, cut into strips
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1 cup breadcrumbs

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, combine the chicken strips with olive oil, minced garlic, rosemary, salt, and pepper. Let marinate for 15 minutes to enhance the flavors.
3. Set up a breading station with three shallow dishes: one with flour, one with milk, and one with breadcrumbs.
4. Dredge each chicken strip in flour, shaking off excess, then dip in milk, and finally coat with breadcrumbs. Tip: For extra crispiness, press the breadcrumbs gently onto the chicken.
5. Arrange the coated chicken strips on the prepared baking sheet, ensuring they do not touch. Tip: Use a wire rack on the baking sheet for even crispiness.
6. Bake for 20-25 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F. Tip: Flip the strips halfway through baking for uniform color.

Every bite of these chicken strips offers a delightful crunch, giving way to the tender, flavorful meat inside. Serve them alongside a creamy dipping sauce or atop a fresh salad for a meal that feels both indulgent and wholesome.

Smoky Paprika Chicken Strips

Gently, the aroma of smoky paprika fills the kitchen, a reminder of the simple pleasures that cooking brings. This dish, with its tender chicken strips coated in a smoky, slightly sweet paprika blend, is a testament to the beauty of uncomplicated flavors.

Ingredients

• 1.5 lbs chicken breast, cut into strips
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the chicken strips with olive oil, ensuring each piece is lightly coated. This helps the spices adhere better.
3. Add smoked paprika, garlic powder, salt, and black pepper to the bowl. Mix thoroughly until the chicken is evenly seasoned. Tip: Let the chicken marinate for 10 minutes to deepen the flavors.
4. Place the flour in a shallow dish. Dredge each chicken strip in the flour, shaking off any excess. This creates a light crust that enhances texture.
5. Arrange the coated chicken strips on the prepared baking sheet, leaving space between each for even cooking.
6. Bake for 20-25 minutes, flipping halfway through, until the chicken is golden and reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
7. For extra crispiness, broil the chicken for the last 2-3 minutes, watching closely to prevent burning.

Out of the oven, these smoky paprika chicken strips boast a delightful contrast between the crispy exterior and juicy interior. Serve them atop a fresh salad for a light meal or alongside roasted vegetables for a heartier option.

Orange Ginger Chicken Strips

Perhaps there’s no better way to welcome the evening than with the warm, inviting aromas of orange and ginger mingling in the air, a promise of the sweet and spicy delight that is Orange Ginger Chicken Strips. This dish, with its vibrant flavors and tender texture, is a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• 1.5 lbs chicken breast, cut into strips
• 2 tbsp olive oil
• 1/2 cup orange juice
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp ginger, grated
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. In a large bowl, combine orange juice, soy sauce, honey, grated ginger, minced garlic, and red pepper flakes. Whisk until well blended.
2. Add chicken strips to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, turning once halfway through.
3. Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade, reserving marinade, and cook in the skillet for 5-6 minutes per side or until golden brown and cooked through.
4. While chicken cooks, pour reserved marinade into a small saucepan. Bring to a boil over medium heat, then reduce to a simmer for 5 minutes.
5. In a small bowl, mix cornstarch and water to create a slurry. Stir into the simmering marinade and cook for an additional 2 minutes or until sauce thickens.
6. Pour thickened sauce over cooked chicken strips, tossing gently to coat.

Here, the chicken strips emerge succulent and richly flavored, with the orange and ginger creating a bright, slightly spicy profile that’s irresistibly delicious. Serve them over a bed of steamed rice or alongside crisp vegetables for a meal that’s as visually appealing as it is satisfying.

Cajun Spiced Chicken Strips

Yesterday, as the golden hues of sunset painted the kitchen, I found myself craving something with a bit of warmth and spice, leading me to prepare these Cajun Spiced Chicken Strips. The process, simple yet thoughtful, filled the room with an aroma that promised comfort and zest in every bite.

Ingredients

• 1 lb chicken breast, cut into strips
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the chicken strips with olive oil, ensuring each piece is lightly coated.
3. Sprinkle the Cajun seasoning, garlic powder, onion powder, salt, and black pepper over the chicken. Toss well to evenly distribute the spices.
4. Arrange the chicken strips in a single layer on the prepared baking sheet, leaving space between each piece for even cooking.
5. Bake for 20-25 minutes, flipping the strips halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
6. For extra crispiness, broil the chicken strips for the last 2-3 minutes, watching closely to prevent burning.

The strips emerge from the oven with a satisfying crunch, their edges caramelized with spices that whisper of the bayou. Serve them atop a crisp salad for a light meal or alongside a creamy dipping sauce to balance the heat.

Conclusion

Magnificent! This roundup of 21 chicken strips recipes offers something for every taste and occasion, ensuring your meals are never boring. We hope you’re inspired to try these delicious ideas and find new favorites. Don’t forget to leave a comment sharing which recipe you loved the most and pin this article on Pinterest to keep these tasty options handy for your next meal. Happy cooking!