BBQ Chicken Strips Recipe: Crispy Outside, Juicy Inside

I’m sharing my secret BBQ chicken strips recipe that delivers crispy outside and juicy inside results every time. This method combines my pitmaster background with classic French technique to create irresistible chicken strips.

Cooked to perfection at 400°F, these strips stay tender within while developing a gorgeous crust. Serve with your favorite BBQ sauce and a side of coleslaw or grilled vegetables for a complete meal. 🔥

Ingredients for Bbq Chicken Strips

Crispy BBQ chicken strips made with simple ingredients and a blend of techniques.

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For the crispiest coating, Panko breadcrumbs are essential. You can find them in most grocery stores or online. If you’re feeling fancy, try making your own breadcrumbs from stale bread. The Parmesan adds a nice salty kick—freshly grate it for the best flavor. I like to use Kraft or store-brand BBQ sauce, but feel free to splurge on a specialty brand if you’re into that.

No Panko? Regular breadcrumbs work too, but add some crushed crackers for extra crunch. If you’re out of eggs, buttermilk or plain yogurt makes a great egg wash substitute. For an extra kick, try adding some cayenne pepper or red pepper flakes to the breadcrumb mixture. You can also experiment with different seasoning blends like Italian seasoning or chili powder.

These chicken strips keep well in an airtight container for up to 3 days. To reheat, bake in the oven at 350°F for about 10 minutes, or until crispy and heated through. You can also freeze them for up to 2 months—just thaw overnight in the fridge before reheating. The coleslaw can be made ahead too—keeps for 5 days in the fridge.

Step-by-Step Instructions for BBQ Chicken Strips

Here’s the method that delivers perfectly crispy BBQ chicken strips every time.

🔪 Step 1: Prepare the Chicken Strips

Start by cutting the 1.5 lb Boneless, Skinless Chicken Breasts into strips, about 1 inch wide. I like to keep them uniform so they cook evenly. Pat the chicken strips dry with paper towels to remove excess moisture—this helps the coating adhere better.

Season the chicken strips with 1 tsp Salt, 0.5 tsp Black Pepper, 1 tsp Garlic Powder, and 1 tsp Paprika. Mix well to ensure the chicken is evenly coated with the spices.

👨‍🍳 Step 2: Create the Breading Station

Prepare your breading station by placing 1 cup All-Purpose Flour in one shallow dish, beating 2 whole Large Eggs in another, and mixing 1.5 cup Panko Breadcrumbs with 0.5 cup Grated Parmesan Cheese in a third.

The Panko breadcrumbs give the chicken a light, crispy coating, while the Parmesan cheese adds a rich, savory flavor. Make sure your breading ingredients are at room temperature for the best results.

🍳 Step 3: Bread the Chicken Strips

Dredge each chicken strip in the flour, shaking off any excess. Then dip it in the beaten eggs, making sure it’s fully coated. Finally, roll it in the Panko breadcrumb mixture, pressing the crumbs onto the chicken to ensure they stick. Place the breaded chicken strips on a plate or tray.

For an extra crispy coating, you can chill the breaded chicken strips in the refrigerator for 15-30 minutes before frying. This helps the coating set and adhere better during cooking.

🔥 Step 4: Fry the Chicken Strips

Heat 0.25 cup Olive Oil in a large skillet over medium-high heat until it reaches 350°F. Fry the breaded chicken strips in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes on each side or until they are golden brown and the internal temperature reaches 165°F.

Transfer the fried chicken strips to a paper towel-lined plate to drain any excess oil. This step ensures they stay crispy.

🥘 Step 5: Toss with BBQ Sauce and Serve

Once all the chicken strips are fried, toss them in 1 cup BBQ Sauce until they are evenly coated. You can do this in a large bowl or right in the skillet if it’s large enough.

Serve the BBQ chicken strips hot with 1 cup Coleslaw on the side. The cool, creamy coleslaw provides a nice contrast to the hot, crispy chicken. Enjoy your delicious BBQ chicken strips!

Pro Cooking Tips for This Dish

Perfecting the Breading Process

To achieve that perfect crispy coating, make sure your breading station is well-organized. I like to set up my station with all-purpose flour in one dish, beaten eggs in another, and a mixture of Panko breadcrumbs and Parmesan cheese in the third. This order helps create a crunchy exterior that sticks well to the chicken. 🔥

Temperature Control is Key

Maintaining the right oil temperature is crucial for crispy chicken strips. Heat your oil to 350°F and keep it consistent throughout frying. I use a thermometer to monitor the temperature and adjust the heat as needed. If the oil is too hot, the outside will burn before the inside cooks; too cold, and you’ll end up with greasy chicken.

Avoid Overcrowding the Pan

Fry the chicken strips in batches to prevent overcrowding. This ensures each strip cooks evenly and stays crispy. I typically fry 4-5 strips at a time in my 12-inch skillet. Make sure you have enough oil to cover the chicken.

Resting for Better Crispiness

After breading, let the chicken strips rest on a wire rack for 10-15 minutes. This helps the coating adhere better during frying. You can also refrigerate them for 30 minutes for an extra crispy coating.

Double-Frying for Extra Crispiness

For ultimate crispiness, try double-frying your chicken strips. Fry them once at 325°F until they’re cooked through, then let them cool completely. Finish by frying them again at 375°F until golden brown. This technique yields incredibly crispy results. 💡

Serving Suggestions

Serve your BBQ chicken strips with a side of coleslaw or grilled vegetables. You can also offer additional BBQ sauce on the side for those who like extra sauciness. I like to garnish with fresh herbs like parsley or cilantro for a pop of color.