Welcome back to the blog! Today, I’m excited to share a recipe that has become a favorite in my household: Oven Fried Chicken Strips. This dish is perfect for those who love the crispiness of fried chicken but prefer a healthier, oven-baked alternative.
Growing up, Sunday afternoons were always a special time for my family. My grandmother would spend hours in the kitchen, preparing a feast that brought everyone together. One of her most beloved dishes was her fried chicken. I still remember the sound of the sizzling oil and the irresistible aroma that filled the house. Although her fried chicken was delicious, I’ve always looked for ways to make it a bit lighter and easier to prepare without losing that amazing crunch and flavor. That’s how I discovered this oven-fried version, which has now become a staple in my kitchen.
What I love about this recipe is its simplicity and versatility. The buttermilk soak helps to tenderize the chicken, making it juicy and flavorful. If you’re short on time, you can skip the soaking step, and it will still turn out delicious. The combination of all-purpose flour and Panko breadcrumbs creates a crispy coating that mimics the texture of traditional fried chicken without the extra grease. Seasoned salt, paprika, and black pepper add just the right amount of seasoning to make each bite irresistible.
One tweak that I find appealing is adding a bit of garlic powder or cayenne pepper to the coating mixture for an extra kick. You can also experiment with different herbs and spices to suit your taste. Serving these chicken strips with a side of honey mustard or barbecue sauce makes them even more enjoyable. They’re perfect for a family dinner, a game day snack, or even a picnic.
So, whether you’re reminiscing about family traditions or looking to create new ones, these Oven Fried Chicken Strips are sure to please. Give them a try, and let me know how they turn out for you!
Making Oven Fried Chicken Strips
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Ingredients
- 6 tablespoons butter, melted
- ¾ cup plain flour
- ½ teaspoon black pepper, ground
- 1 cup buttermilk
- 2 pounds chicken breasts, cut into strips
- ½ cup Panko crumbs
- 2 teaspoons paprika
- 1 tablespoon seasoned salt
Directions
- Cut the chicken breasts into thick strips and, if desired, marinate in buttermilk.
- Heat your oven to 425°F. Prepare a 10×15-inch rimmed baking sheet with parchment paper and brush it with melted butter. The amount of butter used is essential for achieving a crispy texture.
- In a large resealable bag, mix together the flour, Panko crumbs, seasoned salt, paprika, and black pepper. Add the chicken strips to the bag and shake until they are well-coated.
- Place the coated chicken strips on the prepared baking sheet, ensuring they are not touching each other. Bake for 10 minutes, then use a spatula to flip each strip carefully. Bake for another 10 minutes. If the baking sheet seems dry after flipping, drizzle some oil to help crisp the bottom.
- Check that the chicken’s internal temperature has reached 165°F for doneness. If not, bake for an additional 4-5 minutes.
- Move the cooked chicken strips to a plate lined with paper towels to absorb any excess oil. Serve immediately. If you need to keep them warm, place the chicken strips on a wire rack over a baking sheet in a 225°F oven until serving.
FAQs:
Can I use chicken thighs instead of chicken breasts for this recipe?
Yes, you can substitute chicken thighs for chicken breasts. Just ensure they are boneless and skinless, and cut them into strips similar in size to ensure even cooking.
What can I use as a substitute for buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes until it thickens slightly.
How do I ensure the chicken strips remain crispy?
To keep the chicken strips crispy, make sure not to overcrowd the baking sheet, which allows air to circulate around each piece. Additionally, using parchment paper brushed with melted butter helps achieve a crisp coating.
Can I prepare the chicken strips in advance?
Yes, you can prepare the chicken strips in advance. After coating them in the flour mixture, place them on a baking sheet and refrigerate for up to 2 hours before baking.
How should I store and reheat leftover chicken strips?
Store leftover chicken strips in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F for about 10 minutes, or until heated through, to maintain their crispiness.
Oven Fried Chicken Strips
Ingredients
- 2 lbs chicken breasts cut into strips
- 1 cup buttermilk
- 6 tbsp melted butter
- ¾ cup all-purpose flour
- ½ cup Panko breadcrumbs
- 1 tbsp seasoned salt
- ½ tsp ground black pepper
- 2 tsp paprika
Instructions
- Slice the chicken breasts into thick strips and, if using, soak them in buttermilk.
- Preheat your oven to 425°F. Line a rimmed baking sheet (10x15) with a large piece of parchment paper and brush the parchment with melted butter. This may seem like a lot of butter, but it's necessary for the crispy coating.
- In a large zip-top bag, combine the flour, Panko breadcrumbs, seasoned salt, paprika, and pepper. Add the chicken strips and shake until they are thoroughly coated.
- Arrange the chicken strips on the prepared baking sheet, ensuring they do not touch. Bake for 10 minutes, then carefully flip each strip with a spatula and bake for an additional 10 minutes. If the baking sheet appears dry when flipping the chicken, drizzle a bit of oil to help crisp the bottom.
- Check the internal temperature of the chicken to ensure it has reached 165°F, which is necessary for doneness. If needed, bake for an additional 4-5 minutes.
- Transfer the cooked chicken strips to a plate lined with paper towels to absorb any excess oil. Serve immediately. If you need to keep the chicken warm until serving, place them on a wire rack set over a baking sheet in a 225°F oven.
