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    Home » My Favorites

    Sep 19, 2021 · Modified: Jun 19, 2022 by Melinda O'Malley Keckler · This post may contain affiliate links · this blog generates income via ads.

    Buttermilk Crispy Chicken Strips

    Jump to Recipe Print Recipe

    Buttermilk Crispy Chicken Strips might remind you of your grandma's fried chicken recipe, but these chicken strips are oven-baked, not fried, to crunchy perfection. This recipe includes a combination of spices and seasonings that rival our favorite takeout chicken. Move over KFC and Chick-fil-A, these chicken strips are seriously delicious!

    Note: Some of the links on this page are paid links, Amazon Associates. This means I make a small commission when you click and shop. Your cost is always the same and I only link to and recommend products or ingredients that I use.

    Chicken strips on a serving plate with pickles on the side

    Ingredients to Have on Hand

    • Chicken
    • Buttermilk
    • Arrowroot flour
    • Plain bread crumbs
    • Old Bay Seasoning
    • Everything Bagel Seasoning
    • Smoked paprika and dried basil
    • Accent flavor enhancer, optional
    Ingredients for Buttermilk Chicken Strips arranged in their containers

    Special Seasoning Combo

    The secret to any great-tasting fried chicken is always in the preparation and the breading, in fact, KFC has famously touted "11 herbs and spices" as the reason behind their distinctive and delicious chicken.

    The spice ingredients in a shallow dish

    As for Chick-fil-A, there are copycat recipes and urban legends that claim - perhaps incorrectly - that their chicken is first brined using pickle juice.

    The Internet is full of recipes that claim to be the ultimate copycats to both of those.

    My recipe for Buttermilk Crispy Chicken Strips is inspired by both KFC and Chick-fil-A. I don't claim to be a copycat, but I think you'll taste the similarities to both of those famous brands.

    Chicken strips on a serving plate

    Soak in Buttermilk

    It does mean you need to plan ahead, but it is so worth it to take the extra time and let the raw chicken stips soak in buttermilk first for at least an hour. This is a trick that's been used for generations to help ensure the end result is chicken that's tender and juicy.

    A package of chicken tenders with a glass bowl in the background filled with buttermilk

    Arrowroot Powder

    Top Tips and FAQ

    Do I rinse off the buttermilk after soaking?

    No need to rinse it and no need to pat the chicken strips dry. But you will want to drain the buttermilk off the chicken. A strainer works great for that. Each piece of chicken should be lightly coated with buttermilk.

    Can I substitute all-purpose flour for arrowroot flour?

    Yes, but I've found that all-purpose flour doesn't bind the breading ingredients together as well as arrowroot flour does.

    Will it still taste good without the Accent flavor enhancer?

    Accent (Monosodium Glutamate, MSG) adds a big boost of flavor to the seasoning so I do recommend using it. MSG is a flavor enhancer that's been used for decades and is commonly used by chefs and famous food brands as a "secret ingredient." But if you're sensitive to MSG, it makes sense to leave it out and yes, the chicken will still be delicious!

    Can I fry the chicken strips instead of oven-baking them?

    I've never made this in the frying pan or air fryer, only oven-baked. If you try either of those methods please leave a comment below and let me know how it turned out.

    A chicken strip with a bite taken out of it, being held in a hand

    Prepare the Breading

    I recommend using arrowroot flour in the breading for these chicken strips. It's often referred to as arrowroot starch or powder and most grocery stores carry it. It's usually in the baking section or near the spices. I've also found it in the bulk food area of some stores.

    Arrowroot flour is flavorless and it's often used as a thickening agent in place of cornstarch - it's gluten-free. But it also is very effective at creating structure in baked goods, which is why I use it for the chicken strips breading.

    Oven Baked, Not Fried

    I love old-fashioned fried chicken as much as anyone and KFC chicken strips are among my favorites. But these chicken strips bake quickly in a hot oven, on a baking sheet lined with parchment paper.

    Clean-up is a breeze. No oil splatters from pan-frying yet the end result might remind you of a favorite fried chicken recipe.

    Chicken on parchment paper with a coating on melted butter covering the breaded strips

    Brush each chicken strip with melted butter before baking.

    Buttermilk chicken strips on parchment paper, on a baking sheet, in the oven.

    As an option, you can spray each strip with Pam instead, but the flavor is better with butter.

    Baked chicken on a piece of parchment paper on a baking sheet

    Bake at 425° F for 15 minutes. Check the chicken strips to see if they are done. If the breaded coating is dark, golden brown and the juices are clear when you pierce the chicken strip with a fork, they are done.

    If you see any sign of pink meat, that means the chicken is not fully cooked. Return the baking sheet to the oven and bake for an additional 5 - 8 minutes.

    A chicken strip with a bite taken out of it, being held in a hand

    Each tender, oven-baked chicken strip is fully coated in a spicy seasoned breading. It replaces the chicken skin we normally have on fried chicken and just might remind you of KFC chicken strips.

    I LOVE to serve these with homemade Classic Potato Salad and Crunchy Cole Slaw.

    How to Store Leftovers

    Store any leftover Buttermilk Chicken Strips in a covered container in the refrigerator and enjoy them within 3-4 days. I think leftovers are delicious served cold or slice the chicken strips and place on crunchy salad greens for a yummy salad.

    To warm up leftover chicken strips, either microwave on low power until hot or place on a baking sheet and bake uncovered for about 20 minutes at 300° F or until the strips reach a warm serving temperature.

    Four chicken strips on a serving plate

    More Chicken Recipes

    Here are a few more ways to enjoy chicken, from spicy pasta sauce to tacos and Dutch Oven cooking:

    • Spicy Chicken Alfredo
    • Skillet Chicken Tacos
    • Dutch Oven Chicken

    Be sure to give a star rating to the recipes you make from the Crinkled Cookbook. I always love hearing from you. Sharing is great too! Use the buttons after the recipe to text it with just one click or send it to family and friends on Pinterest and Facebook. Enjoy.

    Chicken strips on a serving plate with pickles on the side

    Buttermilk Crispy Chicken Strips

    These chicken strips are oven-baked to crunchy perfection with a combination of spices that rival our favorite takeout chicken.
    5 from 104 votes
    Print Rate Pin Recipe
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Time for Chicken to Soak in Buttermilk: 1 hour
    Total Time: 1 hour 40 minutes
    Servings: 5
    Calories: 506kcal
    Author: Melinda O'Malley Keckler

    Ingredients 

    • 2 cups buttermilk
    • 2 pounds chicken tenders
    • 1 cup plain bread crumbs
    • 1 cup arrowroot flour divided
    • ½ teaspoon cayenne pepper
    • 2 teaspoons Old Bay Seasoning
    • 1 teaspoon smoked paprika
    • 1 teaspoon Everything Bagel Seasoning
    • ½ teaspoon dried basil
    • ½ teaspoon black pepper
    • 1 teaspoon salt
    • 1 ½ teaspoon Accent, flavor enhancer optional
    • 3 egg whites
    • ⅓ cup butter melted

    Instructions

    Prep Chicken

    • Place chicken tenders in a bowl and add buttermilk. Combine so that each chicken strip is covered completely and soaking in the buttermilk. Cover and refrigerate for at least one hour. This step helps to tenderize the chicken.

    Preheat Oven

    • Preheat oven to 425° F.
    • Line a large baking sheet with parchment paper and spray with Pam.

    Prep Breading

    • Combine bread crumbs, ⅓ cup arrowroot flour, Old Bay Seasoning, smoked paprika, pepper, salt, Everything Bagel Seasoning, dried basil and Accent flavor enhancer (optional) in a shallow pan, a pie dish works great.
      Use a fork to combine. Set aside.
    • In a shallow bowl, whisk egg whites until frothy and set aside.
      Place the remaining ⅔ cup arrowroot powder and cayenne powder on a plate and stir to combine, set next to the bowl with the egg whites.
    • Remove chicken tenders from the fridge and drain the buttermilk.

    Bread the Chicken Strips

    • Place each chicken strip in the arrowroot flour on the plate, then dunk in the egg whites. Next, place each chicken strip in the bread crumb mixture and turn a few times so the breading coats each piece of chicken.
    • Place the chicken strips on the prepared parchment paper on the baking sheet and brush the top of each piece of chicken with the melted butter. You can spray each piece with Pam, instead of brushing with butter but the flavor is best using butter.

    Bake

    • Bake for 15 minutes. Check the chicken strips to see if they are fully cooked. If the breaded coating is dark, golden brown and the juices are clear when you pierce the chicken strip with a fork, they are done. Sometimes, depending on how large the chicken strips are, I'll bake them for an additional 5 - 8 minutes.
    Did you make this recipe? Scroll up and leave a star rating.Tap @crinkledcookbook and follow me today.

    Notes

    Please note: The nutritional information for this recipe was calculated without the buttermilk since it is used as a light coating and the amount is negligible on each portion. 

    Nutrition

    Calories: 506kcalCarbohydrates: 39gProtein: 44gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 149mgSodium: 918mgPotassium: 773mgFiber: 2gSugar: 2gVitamin A: 736IUVitamin C: 2mgCalcium: 76mgIron: 2mg

    Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.

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    1. Corinna says

      October 06, 2021 at 3:50 pm

      5 stars
      YUM -- I can't wait to try this this weekend. Thanks for the details and step by step. Happy cooking Melinda!! Corinna

      Reply
    2. Aya Nassif says

      September 30, 2021 at 4:08 am

      5 stars
      These turned out amazing, even though I used gluten-free breadcrumbs. They were crunchy and flavorful. I also love the fact that they are baked and not fried; it causes no guilt. I'm so glad I came across this recipe.

      Reply
    3. Amy says

      September 29, 2021 at 11:10 pm

      5 stars
      These were fantastic! The perfect amount of crunch and the kids absolutely smashed them. I'm going to put them in a bun the next time for a chicken strips sandwich!

      Reply
    4. Linda says

      September 29, 2021 at 12:49 pm

      5 stars
      Who doesn't love a good chicken strips? Especially when they're crispy baked and seasoned with good herbs

      Reply
    5. Freya says

      September 29, 2021 at 11:08 am

      5 stars
      These were so delicious! I made them
      for a crowd and they were so popular!

      Reply

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