Chick-fil-a Chick-n-strips Tray Recipe

Prep the chicken

Trim any excess fat from the chicken tenderloins and, if any pieces are very thick, slice them lengthwise so strips are roughly uniform (about 1/2" thick). Pat strips dry with paper towels.

Marinate in buttermilk

Place the chicken strips in a large bowl or zip-top bag. Whisk the buttermilk with the two eggs until combined, then pour over the chicken. Refrigerate and marinate for at least 1 hour, up to overnight. This tenderizes and flavors the chicken.

Make the dry coating

In a large shallow dish or bowl, whisk together the flour, powdered sugar, salt, black pepper, garlic powder, onion powder, paprika, and baking powder until evenly distributed.

Dredge the chicken

Working in batches, remove strips from the buttermilk, allowing excess to drip off, then press each strip firmly into the flour mixture to fully coat. Place coated strips on a wire rack while you heat the oil. For an extra-crisp double coat (optional), dip the coated strips briefly back into the remaining buttermilk mixture and then again into the flour mix.

Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to mostly submerge strips). Heat oil to 350°F (175°C). Use a thermometer to hold temperature—if oil is too cool, coating absorbs oil; too hot and exterior burns before interior cooks.

Fry in batches so strips have room and oil temperature recovers. Fry strips for 3 to 5 minutes per batch, turning as needed, until coating is golden brown and internal temperature reaches 165°F (74°C). A typical 1/2- to 1-inch strip will take about 3–4 minutes; larger pieces may take longer.

Use a slotted spoon or spider to transfer cooked strips to a wire rack set over a sheet pan (or paper towels for short-term) to drain. Keep finished strips in a warm (200°F/95°C) oven on a rack if making a large tray and you need to hold them briefly, but avoid stacking to keep coating crisp.

If using store-bought sauces, portion into small serving cups. For homemade Chick-fil-A-style sauce: whisk together 1/2 cup mayonnaise, 1/4 cup honey, 2 tbs Dijon or yellow mustard, 1 tbs barbecue sauce, and 1 tsp lemon juice until smooth. Adjust to taste.

Arrange warm chicken strips on a large serving tray in an even layer. Garnish with chopped parsley and lemon wedges if desired. Place sauce cups on the tray or serve family-style. Provide tongs for self-service.

Serve immediately for best texture. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 375°F oven on a rack for 10–12 minutes to crisp.