Easy Oven Fried Chicken Strips
Guys, we’re kind of obsessed with Chick-fil-A. I mean seriously obsessed. Since eating there every day isn’t an option, I thought it was about time to create my own version of their delicious chicken. I’m not saying that this is a copycat recipe or anything because I’m pretty sure that would be impossible. But these are the next best thing when it comes to crispy delicious chicken strips. There’s no need to break out the oil and the fryer, an oven is all you need!
A few weeks ago I stumbled upon a picture on Pinterest, clicked through and couldn’t believe that it was for oven fried chicken. I kind of blew my mind. I’ve made a few different “oven fried” chicken recipes in the past but they were always bland and kind of disappointing. These however, are the complete opposite! So incredibly flavorful, crispy and finger lickin’ good. What makes these chicken strips so good? Let me tell you…
It all starts with the egg mixture. 2 eggs, a little hot sauce, some worcestershire sauce and buttermilk. Whisk that together and you’ve got yourself a flavorful base. Cut up the chicken breasts (I did three large ones) into strips and then let them soak in the wet ingredients while you prepare the dry ingredients. I found it to be less messy and really easy to use a ziploc bag for the breading. In the bag add the flour, cornstarch (helps make them crispy), baking soda (helps make the breading expand a little), seasoned salt (I love Lawry’s), black pepper, paprika, cayenne pepper, garlic powder and onion powder. Don’t skimp on the measurements, you want to make sure the mixture is well seasoned, trust me! Close the bag and shake everything until combined. Then pour in a few tablespoons of buttermilk, close and shake again. This creates those tasty little flakes or crunch bits.
Now toss your chicken into the bag, close and shake until breaded. You may have to do two batches, that’s ok. Put the chicken back into the egg mixture and then repeat. This double coating makes the chicken tender and breads them to perfection! Place the chicken strips onto a baking sheet lined with parchment paper (or foil the sheet and place a wire rack over top) and lightly spray with baking spray. I prefer using the wire rack method and using PAM Olive Oil spray to prevent the chicken from sticking. Drizzle a few tablespoons of melted butter over top and place in the oven to bake for about 20 minutes or until the strips become nice and golden brown. If you find that you have dry spots on your chicken simply spray them with a little oil and return them to the oven to finish baking.
Serve them hot out of the oven with some of your favorite sides. I hope you’ll love this recipe as much as our family did- it really is a great (and slightly healthier) alternative to anything that comes from a drive-through! We can’t wait to make it again!!!
- 1½ lbs chicken breasts, cut into strips
- 2 eggs
- 1 tsp. hot sauce
- 1 tsp. Worcestershire
- 2 tbsp. buttermilk
- 2 c. all-purpose flour
- 3 tbsp. cornstarch
- ¼ tsp. baking soda
- 2 tbsp. seasoned salt (Lawry's)
- 2 tsp. black pepper
- 2 tsp. paprika
- ½ tsp. cayenne pepper
- ½ tsp. garlic powder
- 1 tbsp. onion powder
- 2 tbsp. buttermilk
- Non-stick cooking spray
- 3 tbsp. butter, melted
- Preheat oven to 425 degrees, line a baking sheet with foil, then place a wire rack over top. Spray rack with non-stick baking spray, set aside.
- In a rectangular dish with sides,,whisk together the eggs, hot sauce, worcestershire and buttermilk, set aside.
- In a large ziploc bag, combine the flour, cornstarch, baking soda, seasoned salt, black pepper, paprika, cayenne pepper, garlic powder and onion powder. Add the 2 tablespoons of buttermilk and shake well to create crumbs.
- Dip each chicken strip into flour mixture, then into the egg wash (making sure to coat both sides) then place back into the bag, close and shake until coated again. Place on the prepared wire rack, allow to sit for 5 minutes, drizzle the melted butter over the tops.*
- Place in the oven and bake for 20 minutes or until browned and the chicken reaches an internal temperature of 165 degrees. Remove and serve immediately.
-You can also line the baking sheet with parchment paper and lightly spray it with cooking spray instead of using the wire rack method.
*If you notice you have dry spots while it's baking, you can always remove it and spray some cooking spray over top. I use PAM Olive Oil spray, which I feel give the chicken an extra crispy exterior, but it's totally up to you.
Recipe source: adapted from Grandbaby Cakes