easy chicken strip recipe
The Best easy chicken strip recipe
Plus, they’re packed with protein and fiber, which makes them a great option if you’re looking to keep things balanced without overcomplicating things. No fancy sauces or heavy sides needed—just a little seasoning, a pan, and a few minutes of attention, and you’ve got something that feels like a little treat. It’s the kind of recipe that’s easy to double up on, too, so you can prep ahead and have leftovers ready for another day. And honestly? There’s nothing like the satisfaction of a perfectly cooked batch that everyone wants seconds for.
Easy Crispy Chicken Strips with Homemade Sauce
A simple, foolproof way to make crispy chicken strips at home with a tangy homemade sauce. Perfect for weeknight dinners or family meals.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ cup chicken broth
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
Mix flour and salt in a bowl. Roll out the dough into a thin rectangle. -
3
Cut strips from the dough, then place chicken breasts in the center. Roll tightly to enclose. -
4
Place strips seam-side down on the baking sheet. Bake for 20 minutes. -
5
Mix tomato sauce, garlic, olive oil, and chicken broth in a small bowl. Pour over strips. -
6
Return strips to the oven for 10–12 minutes until golden and crispy.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Rolling pin
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Crispy Chicken Strips with Homemade Sauce Works
❓ Frequently Asked Questions About Crispy Chicken Strips with Sauce
How do I keep my chicken strips from sticking to the pan?
Spray the pan with oil or nonstick spray before cooking, and cook over medium heat. Pat the chicken strips dry with paper towels first to prevent excess moisture. Stirring gently every few minutes helps too.
Can I use frozen chicken strips for this recipe?
Yes, frozen strips work perfectly. Thaw them in the fridge overnight if possible, or skip thawing and cook directly from frozen—just add 1–2 extra minutes to the cooking time.
What if I don’t have a baking sheet?
Use a large oven-safe skillet or a wire cooling rack over a baking tray for even heat distribution. Line the skillet with parchment paper if needed to avoid sticking.
Cook until the internal temperature reaches 165°F (74°C) using a meat thermometer. Avoid overcrowding the pan, and let them rest for 2–3 minutes before serving.
