Chick Fil A Strips Recipe: Crispy Coating With Juicy Chicken

This recipe delivers crispy chicken strips with a juicy center every time. The secret is a two-step breading process and precise frying temperature.

I perfected this method to achieve restaurant-quality texture at home. The coating stays shatteringly crisp while the chicken remains tender. Serve with your favorite dipping sauce.

Ingredients for Chick Fil a Strips

Pantry staples plus a quick brine. Nothing exotic, just good stuff for crispy perfection.

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The chicken needs to be uniform—cut breasts into 1-inch-thick strips so they cook evenly. Buttermilk is non-negotiable here; it tenderizes while adding richness. Whole Foods or local dairies have the best full-fat options. The flour gets split between the initial dredge and the final coating, so measure carefully. Pickle juice might seem odd, but it’s the secret to that signature tang.

No buttermilk? Whole milk plus 1 tbsp vinegar works in a pinch. Out of peanut oil? Vegetable or canola oil are fine, but avoid olive oil—it smokes too easily. The powdered sugar is key (don’t skip it), but granulated sugar in a blender gets you close. For extra crunch, add 1/2 cup crushed cornflakes to the breading.

Fry in batches to avoid crowding—keeps the oil temp steady for that shatteringly crisp crust. Leftovers hold up 2-3 days in the fridge, but reheat in the oven to revive the crunch. Freeze uncooked breaded strips for up to 3 months if you want to prep ahead.

Step-by-Step Instructions for Chick Fil A Style Chicken Strips

Here’s the method I use to get that signature crispy exterior with tender, juicy meat inside.

Step 1: Brine the Chicken in Pickle Juice

Place the 1.5 lb Chicken Breasts in a bowl and pour in the 0.25 cup Dill Pickle Juice. This brine is the secret to that tangy, moist flavor that makes these strips stand out. Let them soak for 30 minutes at room temperature.

Don’t skip this step—it’s what gives the chicken that signature zing. The acidity in the pickle juice also helps tenderize the meat, ensuring it stays juicy through frying. After brining, pat the chicken strips dry with paper towels to help the coating adhere.

Step 2: Create the Wet and Dry Breading Stations

In a shallow dish, whisk together the 2 whole Large Eggs and 1 cup Buttermilk until fully combined. This creates your wet dip. In another shallow dish, combine 1.5 cups All-Purpose Flour, 2 tbsp Powdered Sugar, 2 tsp Paprika, 2 tsp Garlic Powder, 2 tsp Onion Powder, 2 tsp Salt, and 1 tsp Black Pepper.

The powdered sugar is key—it caramelizes during frying, adding that subtle sweetness that balances the savory spices. Mix the dry ingredients thoroughly so every bite has even seasoning. The flour should look uniformly speckled with the spices.

Step 3: Bread the Chicken Strips for Maximum Crunch

Dip each brined chicken strip into the buttermilk mixture, letting any excess drip off. Then dredge it in the flour mixture, pressing gently to ensure full coverage. For extra crispiness, I repeat this process once more—dip, dredge, dip, dredge.

Place the breaded strips on a wire rack set over a baking sheet. This allows air circulation so the coating doesn’t get soggy while you finish breading the rest. Let them rest for 10 minutes—this helps the coating set and adhere better during frying.

Step 4: Fry to Golden Perfection

Heat the 4 cups Peanut Oil in a deep, heavy pot to 350°F. Use a thermometer for accuracy—oil temperature is critical for even cooking. When the oil reaches temperature, carefully add the breaded strips in batches, being careful not to crowd the pot.

Fry for 6-8 minutes, turning occasionally, until the strips are golden brown and the internal temperature reaches 165°F. The coating should be crisp and the chicken juicy. Drain on a wire rack or paper towels to maintain crispiness.

Real talk: if your oil isn’t hot enough, the strips will absorb too much and become greasy. If it’s too hot, the outside will burn before the inside cooks. Maintain that 350°F temperature throughout for the best results.

Essential Equipment for Perfect Results

Deep Fryer

A heavy-duty 5-quart Dutch oven or deep fryer is essential—I use my Lodge enameled cast iron for even heat distribution. The high sides prevent oil splatter while frying in 350°F oil. Look for one with a heavy bottom to maintain steady temperature.

Candy Thermometer

Precise oil temperature is non-negotiable for crispy results. I swear by my ThermoWorks candy thermometer—it clips to the pot and gives instant readings. Without accurate temp control, your coating will either be greasy or burn. 🌡️

Wire Rack Setup

Place a wire cooling rack over a baking sheet to rest breaded strips before frying. This allows air circulation so the coating stays crisp. After frying, drain on the same rack to prevent soggy bottoms. I use OXO’s stainless steel rack—it’s sturdy and easy to clean.

Tongs

Long 12-inch locking tongs keep your hands safe from hot oil. I prefer OXO Good Grips for their comfortable handle and precise control when turning strips. Avoid short tongs—they put your hands too close to the oil.

Paper Towels

Keep a stack of heavy-duty paper towels nearby for patting chicken dry after brining and draining excess oil post-fry. I use Brawny for its strength and absorbency. The final blot removes any greasiness while preserving crunch.

Mixing Bowls

Use shallow, wide bowls for breading stations—Pyrex glass works great. The broad surface makes dipping and dredging easier. I keep one for wet mix and another for dry, with a third bowl for resting breaded strips before frying. 💡

Frequently Asked Questions