Kids Chicken Strips Recipe

Trim and slice

Pat the chicken breasts dry with paper towels. Trim off any fat or connective tissue. Cut each breast into 3–4 even strips about 3/4 inch thick and 3–4 inches long (kid-friendly size).

Marinate

Place the cut chicken strips in a bowl or resealable bag. Add the buttermilk, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat, cover (or seal) and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and helps the breading adhere.

Prep dredging stations

Line a rimmed baking sheet with parchment or a wire rack. In a shallow bowl or plate combine the flour, breadcrumbs, paprika, garlic powder, onion powder, 1/2 tsp salt, and 1/4 tsp black pepper; mix well. In a second shallow bowl beat the 2 eggs until smooth.

Coat the chicken

Remove one strip at a time from the buttermilk, letting excess drip back into the bowl. Dredge the strip in the flour-breadcrumb mixture, shaking off excess. Dip it into the beaten eggs, then return it to the flour-breadcrumb mixture and press gently so the crumbs adhere. Place the coated strip on the prepared sheet/rack. Repeat with remaining strips. For a thicker crust, double-coat: egg again and re-coat in crumbs.

Shallow Fry (recommended for best texture)

Pour about 1/2–3/4 inch of oil into a large skillet (about 1 cup). Heat over medium-high heat until the oil reaches 350°F (175°C) or when a small piece of bread sizzles and browns in about 30–40 seconds. Working in batches without crowding, add 4–6 strips to the skillet and cook 3–4 minutes per side, turning once, until golden brown and an instant-read thermometer inserted in the thickest part reads 165°F (74°C). Transfer cooked strips to the prepared sheet or a paper-towel-lined plate to drain. If desired, stir 1 tbsp butter into the remaining hot oil briefly and spoon over strips for extra flavor.

Bake (lighter, oven method)

Preheat oven to 425°F (220°C). Lightly oil the prepared baking sheet or place a wire rack on the sheet and spray rack with cooking spray. Arrange coated strips in a single layer and mist tops lightly with cooking spray or brush with a little oil. Bake 12–15 minutes, flip once halfway through, until golden and internal temperature reaches 165°F (74°C).

Air Fry (alternative)

Preheat air fryer to 400°F (200°C). Spray the basket lightly with oil. Arrange strips in a single layer (work in batches). Cook 8–10 minutes, flipping halfway, until crisp and cooked through, reaching 165°F (74°C).

Let the cooked strips rest 2 minutes. Serve warm with kid-friendly dipping sauces such as ketchup and honey mustard. Provide napkins and a small plate per child.