Copycat Chick-Fil-A Crispy Chicken Strips Recipe

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Recipes.net Team Published March 17, 2020
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With a hint of paprika, you get a bit of spice with our copycat chicken strips recipe. These chicken strips are crunchy, flavorful, and guaranteed to impress.

How To Make Copycat Chick-Fil-A Crispy Chicken Strips

  • 1 lb. boneless skinless chicken breasts (cut into strips)
  • ½ cup buttermilk
  • 1 egg
  • ½ cup whole wheat flour
  • 1 tbsp. powdered sugar
  • ¼ tsp. paprika
  • ½ tsp. sea salt
  • ½ tsp. freshly ground black pepper
  • vegetable oil
  1. Take out a large bowl and place the chicken strips inside.
  2. Add the buttermilk and egg into the bowl.
  3. Cover and refrigerate for at least 6 hours.
  4. Transfer the flour, sugar, paprika, salt and pepper into a large zip-top plastic bag.
  5. Add the chicken to the bag and toss until the chicken is evenly coated.
  6. Take out a heavy bottomed pan and pour the vegetable oil inside until it comes 2 inches up the side.
  7. Heat the oil until it begins to bubble when flour is added.
  8. Fry the strips for around 4 minutes and remember to turn when they are halfway done cooking.
  9. When finished, transfer onto a plate lined with paper towels.
  10. Serve.

How To Make Copycat Chick-Fil-A Crispy Chicken Strips

0 from 0 votes
Preparation Time: 10 mins
Cooking Time: 5 mins
Total Time: 15 mins
Serves:
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Ingredients

  • 1 lb. boneless skinless chicken breasts, cut into strips
  • ½ cup buttermilk
  • 1 egg
  • ½ cup whole wheat flour
  • 1 tbsp. powdered sugar
  • ¼ tsp. paprika
  • ½ tsp. sea salt
  • ½ tsp. freshly ground black pepper
  • vegetable oil

Instructions

  1. Take out a large bowl and place the chicken strips inside.
  2. Add the buttermilk and egg into the bowl.
  3. Cover and refrigerate for at least 6 hours.
  4. Transfer the flour, sugar, paprika, salt and pepper into a large zip-top plastic bag.
  5. Add the chicken to the bag and toss until the chicken is evenly coated.
  6. Take out a heavy bottomed pan and pour the vegetable oil inside until it comes 2 inches up the side.
  7. Heat the oil until it begins to bubble when flour is added.
  8. Fry the strips for around 4 minutes and remember to turn when they are halfway done cooking.

  9. When finished, transfer onto a plate lined with paper towels.
  10. Serve.
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Nutrition

  • Calcium: 54mg
  • Calories: 231kcal
  • Carbohydrates: 17g
  • Cholesterol: 117mg
  • Fat: 5g
  • Fiber: 2g
  • Iron: 1mg
  • Potassium: 530mg
  • Protein: 29g
  • Saturated Fat: 2g
  • Sodium: 418mg
  • Sugar: 5g
  • Vitamin A: 295IU
  • Vitamin C: 1mg
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