Recipe

Homemade Chicken Strips (Warm & Spiced)

Crisp, golden chicken strips with cozy spices, a crunchy coating, and a juicy center. Weeknight-friendly, kid-friendly, and honestly great dipped in anything.

By Matt Campbell

•

4.8

A plate of golden, crispy homemade chicken strips with a small bowl of honey mustard on a wooden table

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These chicken strips are my answer to that very specific craving: something crispy, warm, and just a little bit spiced like you meant to put effort in, even if you are making dinner in sweatpants.

We are talking crunchy edges, a tender, juicy middle, and seasoning that leans cozy instead of fiery. Think paprika, garlic, a pinch of cumin, and a tiny kiss of cinnamon that makes people pause mid-bite like, wait, what is that?

You can fry them, bake them, or air fry them. I will walk you through all three, plus the little tricks that keep the coating stuck on and the chicken from drying out.

Chicken strips being dredged through seasoned flour, egg wash, and breadcrumbs on a kitchen counter

Why It Works

Warm, spiced flavor without heat. Smoked paprika and cumin bring the savory, and a tiny pinch of cinnamon adds a subtle background warmth.
Crisp coating that stays put. A quick rest after breading helps the crust bond so it does not slide off in the pan.
Juicy chicken every time. Cut into even 1-inch strips, cook hot, and pull at the right temp so you do not end up with dry strips.
Flexible cooking methods. Shallow-fry for the crunchiest result, or bake or air fry when you want less fuss and less oil.

Pairs Well With

Storage Tips

How to Store Leftovers

Fridge: Cool completely, then store in an airtight container for up to 3 days (best quality within that window). If you can, place a paper towel under the strips to absorb condensation.
Freezer: Freeze in a single layer on a sheet pan until firm, then transfer to a freezer bag for up to 2 months (best quality within that window). This keeps them from freezing into one giant chicken brick.
Reheat (best crunch): Oven or air fryer at 375°F until hot and crisp and the center reaches 165°F, about 6 to 10 minutes from the fridge, 10 to 14 minutes from frozen. Microwaving works, but the crunch will take a nap.
Quick safety note: Avoid refreezing after thawing.

Common Questions

What is the best cut of chicken for strips?

Chicken tenders are the simplest because they are already strip-shaped and naturally tender. If using breasts, slice them into even 1-inch strips so they cook at the same speed. For extra tenderness, slice against the grain.

Do I need to remove the tendon from chicken tenders?

Optional, but it helps. If you see a tough white tendon running through the tender, you can pull it out with a paper towel (better grip) while holding the meat steady. It is not required, but it makes the bite nicer.

How do I keep the breading from falling off?

Three things: pat the chicken dry first, press the crumbs on firmly, and let the breaded strips rest 10 minutes before cooking. That little rest is the difference between crispy and heartbreak.

Can I make these gluten-free?

Yes. Swap the flour for a 1:1 gluten-free flour blend and use gluten-free panko or crushed gluten-free cereal. The method stays the same.

What oil is best for frying chicken strips?

Use a neutral, high-heat oil like canola, peanut, avocado, or vegetable oil. You want clean flavor and steady heat.

What internal temperature should chicken strips reach?

Cook to 165°F at the thickest part. Times vary depending on strip thickness and your equipment, so treat cook times as a range and let the thermometer be the boss.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board and sharp knife
3 shallow bowls or pie plates (for flour, egg, crumbs)
Sheet pan with rack (helpful for resting and baking)
Large skillet (for shallow-frying) or air fryer
Tongs
Instant-read thermometer (recommended)
Paper towels (if frying)

I started making these when I realized I was chasing that takeout crunch, but I wanted something that tasted like it came from my own kitchen, not a box. The first time I threw a pinch of cinnamon into the spice mix, I thought I was being dramatic. Turns out it is the quiet little twist that makes these feel special without being complicated. Now it is my go-to when I want a dinner that is low-drama, high-reward, and very dip-friendly.

Homemade Chicken Strips (Warm & Spiced)

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Servings 4

Ingredients

1 1/2 pounds chicken tenders (or chicken breasts sliced into 1-inch strips)
1 1/2 teaspoons kosher salt, plus more to finish
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon (optional but recommended)
1/4 teaspoon black pepper
1/2 cup all-purpose flour
2 large eggs
2 tablespoons milk or buttermilk
1 1/2 cups panko breadcrumbs
1/2 cup finely grated Parmesan (optional for extra savory crunch)
Oil for shallow-frying (about 1/3 inch in the pan), or cooking spray for baking and air frying
Optional to serve: honey mustard, ranch, hot sauce, ketchup, or a quick yogurt dip

Note: If your chicken is wet from the package, pat it dry first. Dry chicken equals better breading. Always.

Instructions

Season the chicken. Pat chicken dry. If using breasts, slice into even 1-inch strips (against the grain if you can). In a bowl, toss with salt, smoked paprika, garlic powder, onion powder, cumin, cinnamon (if using), and black pepper.
Set up your breading station. Bowl 1: flour. Bowl 2: whisk eggs with milk or buttermilk. Bowl 3: panko mixed with Parmesan (if using).
Bread the strips. Working one at a time: coat in flour (shake off excess), dip in egg, then press into panko so it sticks. Place on a rack or sheet pan.
Small but mighty tip: Try the one-hand method (one hand for dry, one for wet) to keep the breading from turning into finger cement.
Let them rest. Rest breaded chicken for 10 minutes. This helps the coating bond so it does not fall off during cooking.
Choose your cooking method. Cook times are a range and depend on thickness and equipment. Aim for 165°F at the thickest part.
- Shallow-fry (crunchiest): Heat 1/3 inch oil in a large skillet over medium-high to 350°F (thermometer is best). Fry in batches so you do not overcrowd the pan. Cook, flipping once, 2 to 3 minutes per side (about 4 to 6 minutes total), until deep golden and cooked through to 165°F. Drain on a rack or paper towels and season with a pinch of salt while hot.
- Bake: Heat oven to 425°F. Place strips on a rack set over a sheet pan, leaving space between them. Spray lightly with cooking spray. Bake 10 to 14 minutes, flipping halfway, until crisp and 165°F.
- Air fry: Preheat air fryer to 400°F. Spray basket lightly, add strips in a single layer with space between (work in batches), and spray tops lightly. Air fry 8 to 10 minutes, flipping halfway, until crisp and 165°F.
Serve hot. These are best right away with your favorite dip and something crunchy or fresh on the side.

Crispy chicken strips cooking in a skillet with bubbling oil

My tiny rescue tip: If your strips are browning too fast but not cooked through, lower the heat a notch. Dark crust plus raw center is usually a heat issue, not a timing issue.

Nutrition information is estimated.

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