Copycat Chick-fil-a Chicken Strips

This post may contain affiliate links that won’t change your price but will share some commission.

Now you can duplicate those out-of-this-world chicken strips right at home with Copycat Chick-fil-a Chicken Strips recipe.

My copycat Chick-fil-a Chicken tenders recipe has the same tenderness and that unique taste as the restaurant’s original, but making them homemade will save you tons of money.

Copycat Chick fil a chicken tenders Recipe - tastes just like the real thing!

Copycat Chick-fil-a Chicken Strips

Rarely do I cook something that both boys like much less compliment. I think it’s a conspiracy, actually, but they never like the same foods…. until now! Copycat Chick-fil-a Chicken Strips had both of them raving.

I had been seeing Copycat Chick-fil-a Chicken Strips, nuggets, and sandwiches all over the internet and have been wanting to try them for a while. With the boys’ schedules this year, they are so hungry when they get home from school. I practically make a meal for them at that time then dinner a few hours later. That’s when I decided to try out these Copycat Chick-fil-a Chicken Strips. I adapted this recipe slightly from my friend, Joan.

What ingredients are in Chick-fil-a chicken strips?

  • chicken tenders
  • dill pickle juice the liquid off dill pickles
  • egg
  • milk
  • all-purpose flour
  • confectioner’s sugar
  • paprika
  • salt
  • pepper
  • dried basil
  • garlic powder*
  • onion powder*
  • celery powder*
  • oil for cooking
Copycat Chick fil a Chicken Tenders recipe are tender and juicy! Save time and money and make them at home!

I was a little worried this recipe would let me down and not taste the same as the original. However, I thought it was spot-on and even both boys agreed. That’s huge! I even have this Copycat Honey Mustard recipe that tastes just like the Chick-fil-a dipping sauce to accompany your strips.

Check out more copycat recipes here.

Chick-fil-a Tenders Tips

  1. There are a couple of secrets to these chicken strips. First, they are brined in dill pickle juice. I know right, that’s totally the big secret!!
  2. The chicken coating also has a little confectioner’s sugar in it. That’s what gives it that back note of sweetness when you take a bite. It’s not a lot but definitely leaves a slightly sweet taste.
  3. For that super tender chicken that is such a Chick-fil-a characteristic, I pound the chicken with a flat mallet until it’s about 1/4 inch thick. It swells up when cooked and will be the thickness you want. I like to place the meat in a freezer bag, squeeze the air out and flatten it. Use tongs to remove the chicken. This is the least messy method.
  4. You can use this same recipe for Chick-fil-a Chicken Sandwiches and Chick-fil-a Chicken Nuggets. For the nuggets use 1 pound of chicken breast and cut them into 2-inch chunks.

Don’t miss another recipe, sign up here for my weekly newsletter and get my latest recipes right in your inbox!


Copycat Chick-fil-a Chicken Strips recipe

Copycat Chick-fil-a Chicken Strips

Copycat Chick-Fil-A Chicken Strips recipe. Perfect Recipe Chicken Recipe for lunch or dinner for Kids and adults!
Author: Paula
4.82 from 32 votes
Print Pin Rate

Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings


  • 1 -1.5 pounds chicken tenders
  • 1 cup dill pickle juice the liquid off dill pickles
  • 1 large egg
  • 1/4 cup milk
  • 1 cup all-purpose flour
  • 1 tablespoon confectioner’s sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder*
  • 1/2 teaspoon onion powder*
  • 1/2 teaspoon celery powder*
  • oil for cooking


  • Place the chicken tenders in a freezer zip-top bag, add pickle juice and refrigerate at least 4 hours.
  • Remove from back and pat chicken dry with a paper towel.
  • Add egg and milk to a small bowl and beat.
  • Add flour, sugar, paprika, salt, pepper, basil, garlic powder, onion powder and celery powder to another bowl.
  • Add oil to a large skillet or saute pan to 1/4 in deep. Heat to medium.
  • Dredge chicken in egg mixture then in flour mixture.
  • Add chicken to hot oil and cook 4 to 5 minutes per side until golden brown.
  • Drain on paper towels and serve hot.



*garlic salt, onion salt and celery salt may be substituted, however you may want to omit the 1/2 teaspoon salt if using these.


Calories: 105kcal | Carbohydrates: 32g | Protein: -7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 1138mg | Potassium: 82mg | Fiber: 1g | Sugar: 3g | Vitamin A: 338IU | Calcium: 32mg | Iron: 2mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!


  1. Pingback: 50 More Copycat Recipes – My Roi List

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!