easy chicken strip recipe
The Best easy chicken strip recipe
Oh man, there’s nothing quite like a good batch of easy chicken strips for a quick meal or a weekend dinner. I’ve been making them since my kids were little, and honestly, they’re a lifesaver when I need something fast, flavorful, and still pretty healthy. My family—especially my kids—love them because they’re crispy on the outside, juicy inside, and they hold up so well in a sandwich or on top of a salad. They’re not just a meal, they’re a staple in our house, whether it’s a weeknight dinner or a little something extra for lunch. Plus, they’re so simple to make that I can throw them together in less time than it takes to watch the kids play video games.
I love this recipe because it’s balanced—you get all the protein from the chicken, a little healthy fat from the olive oil, and some crunch from the breadcrumbs without being too heavy. It’s not like those frozen chicken strips that come out soggy and taste like cardboard, either. These are fresh, homemade, and packed with flavor. My kids swear by them, and honestly, so do I. They’re great for meal prep too, because you can cook a big batch on Sunday and have them ready for lunch or snacks all week. And the best part? They’re not just for special occasions—they’re for everyday eating. Whether it’s a quick lunch, a side to a pasta dish, or a protein boost for a salad, these strips are always a hit. Plus, they’re a great way to sneak in some extra veggies if you add them to the mix, like grated carrots or zucchini, because nobody really notices the extra veggies when they’re hidden in the breadcrumbs. It’s a win-win for both taste and nutrition.
Easy Crispy Chicken Strips
A simple and delicious recipe for crispy baked chicken strips with a flavorful tomato sauce. Perfect for a quick weeknight meal!
🥘Ingredients
- 6 boneless, skinless chicken breasts, cut into strips
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup tomato sauce
- 1 tbsp butter
- 1 tbsp honey
- ½ tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Juice of ½ lemon
👨🍳Directions
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1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2 In a shallow bowl, combine olive oil, paprika, garlic powder, onion powder, salt, and black pepper. Toss chicken strips in the mixture until evenly coated.
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3 Place chicken strips on the prepared baking sheet in a single layer. Bake for 15 minutes.
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4 In a small saucepan, melt butter over medium heat. Add tomato sauce, honey, oregano, red pepper flakes, and lemon juice. Simmer for 5 minutes until slightly thickened.
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5 After 15 minutes, flip the chicken strips and bake for another 15 minutes, or until golden and cooked through (internal temperature should reach 165°F/74°C).
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6 Pour the sauce into a bowl and mix well. Spoon sauce over the chicken strips before serving.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Knife and cutting board
- Measuring spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Crispy Chicken Strips Works
This easy chicken strip recipe is always a lifesaver for quick, crowd-pleasing meals—whether you’re feeding a hungry family after school or hosting a casual get-together. The crispy coating and juicy chicken make it simple to make ahead and reheat perfectly, so no one has to stress over last-minute cooking. It’s the kind of dish that feels special without the fuss, and it always brings smiles when everyone’s gathered around the table.
❓ Frequently Asked Questions About Crispy Chicken Strips
What is the best way to prepare easy chicken strips for a quick meal?
To make easy chicken strips, start by seasoning boneless, skinless chicken breasts or tenders with salt, pepper, and your choice of herbs or spices (like paprika, garlic powder, or Italian seasoning). Cut them into strips (about 1-inch wide) and pan-fry or bake them. For pan-frying, heat oil in a skillet over medium-high heat, cook the strips for 5-7 minutes per side until golden and cooked through (165°F internal temp). For baking, toss strips in oil, spread on a lined tray, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway.
Can I use frozen chicken strips instead of fresh?
Yes! Frozen chicken strips work well if you’re short on time. Thaw them in the fridge overnight or use the microwave’s defrost setting. Cook them as you would fresh strips—pan-fry or bake. Just ensure they reach an internal temperature of 165°F (74°C) to guarantee they’re fully cooked. Avoid overcrowding the pan to prevent steaming instead of browning.
What are some great side dishes to pair with easy chicken strips?
Easy chicken strips pair perfectly with classic sides like: – Mac & Cheese (a creamy, comforting match) – Coleslaw (crisp and tangy) – Garlic Bread or Crusty Bread (for dipping) – Roasted Potatoes (tossed in olive oil, salt, and rosemary) – Simple Green Salad (with a light vinaigrette) – Corn on the Cob (grilled or boiled) For a quick meal, a baked potato or a bowl of rice with veggies works too!
How can I make chicken strips healthier?
To make chicken strips lighter, try these tweaks: – Bake instead of fry—use olive oil or avocado oil for a healthier fat. – Skip the breading—season and bake with just a light coating of almond flour or crushed cornflakes for crunch. – Use leaner cuts—chicken breast or thighs (skinless) are lower in fat than dark meat. – Add veggies—toss strips with bell peppers, onions, or zucchini in the pan or bake them with a mix of veggies. – Reduce oil in the pan—use a nonstick skillet or spray oil lightly before cooking. – Try air-frying—cook strips at 375°F (190°C) for 10-12 minutes with minimal oil for crispiness.
How do I know if my chicken strips are fully cooked?
To ensure chicken strips are safe and fully cooked: – Internal temperature—use a meat thermometer to check the thickest part reaches 165°F (74°C). – Visual check—strips should be opaque white or pale yellow (not pink) inside. – Juices—cut into the thickest part; if the juices run clear (not pink or red), it’s done. – Resting time—let them rest for 1-2 minutes after cooking to redistribute juices. If unsure, always err on the side of caution and cook them slightly longer—overcooking is better than undercooking for chicken!
