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 Strips have the same tenderness and that unique taste as the restaurant original, but making them homemade will save you tons of money.
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.
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.
Copycat Chick-fil-a Chicken Strips
- 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!!
- 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.
- 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.
- 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.
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YOU WILL ALSO ENJOY THESE CHICKEN RECIPES
- Creamy Mexican Kale Slaw
- Instant Pot Chicken Tenderloins
- Mexican style Pecan Chocolate Squares
- Mexican Street Corn Dip (by the way, you can use this recipe for these tacos if you want)
- Chicken Enchiladas in White Sauce
- Baked Tex-Mex Pimiento Cheese Dip
- Mexican Meatloaf
- Lighter Salsa Verde Chicken Enchiladas with Avocado Mango Salsa
Copycat Chick-fil-a Chicken Strips
- 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 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.
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