Oven Fried Chicken Strips Recipe

Golden-brown oven fried chicken strips served with dipping sauce.

5 from 2 votes

Oven Fried Chicken Strips Recipe

Skip the deep fryer and enjoy these easy Oven Fried Chicken Strips! Crispy, golden, and full of flavor, they’re ready in just 30 minutes, making them perfect for a quick and tasty dinner.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: strips

Calories: 192kcal

Author: Andrea

Ingredients

1 1/2 lbs chicken breast cut into strips
2 eggs
1 teaspoon hot sauce
1 tsp Worcestershire
2 tbsp buttermilk
2 cup all purpose flour
3 tbsp cornstarch
1/4 tsp baking soda
2 tbsp seasoned salt
2 tsp black pepper
2 tsp paprika
1/2 tsp cayenne pepper
1/2 teaspoon garlic powder
1 tbsp onion powder
2 tbsp buttermilk
3 tbsp butter melted

Instructions

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius), line a baking sheet with foil, then place a wire rack on top. Spray the rack with non-stick baking spray and 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 the flour mixture, then into the egg wash (making sure to coat both sides). Place back into the bag, close, and shake until coated again. Place on the prepared wire rack, allow to sit for 5 minutes, and 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 Fahrenheit (74 degrees Celsius). Remove and serve immediately.

Notes

-Typically, this recipe makes about 9-12 strips, but it all depends on how thick or thin you like your strips.

-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 dry spots while it's baking, you can remove them and spray some cooking spray over the top. I use PAM Olive Oil spray, which I feel gives the chicken an extra crispy exterior, but it's totally up to you.

To STORE leftover chicken strips, place them in an airtight container in the fridge for 3-5 days. To FREEZE, arrange the strips in a single layer, then transfer them to a freezer bag for up to 3 months.

When ready to REHEAT, warm them in the oven at 350°F (175°C) for about 10 minutes to keep the breading crispy. If they begin to brown too much, tent them with foil. For frozen strips, reheat at 350 degrees F for 20-25 minutes.

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