Kids Chicken Strips Recipe

Prepare chicken

Trim any visible fat from the chicken breasts. Slice each breast into 3–4 strips about 1 inch wide so they are bite-sized and cook evenly.

Place the chicken strips in a bowl or resealable bag. Add the buttermilk (or plain yogurt), 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Mix or shake to coat all pieces. Refrigerate and marinate for at least 20 minutes and up to 2 hours. (If short on time, 20 minutes still tenderizes the chicken.)

While the chicken marinates, set up a breading station with three shallow bowls: bowl 1 — flour; bowl 2 — eggs beaten with 2 tbsp milk; bowl 3 — breadcrumbs mixed with 1/4 cup grated Parmesan, 1/2 tsp paprika, 1/2 tsp oregano (or Italian seasoning), 1/2 tsp salt and 1/4 tsp black pepper.

One strip at a time: shake off excess marinade from the chicken, dredge in flour (tap off excess), dip into the egg mixture, then press into the breadcrumb mixture to coat completely. Place breaded strips on a plate or baking sheet in a single layer. Repeat until all strips are coated.

Heat a large nonstick or stainless skillet over medium heat. Add 1/2 cup oil and heat until shimmering (about 325–350°F if using a thermometer) but not smoking.

Working in a single layer without crowding, add strips to the hot oil and cook 2–3 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F. Adjust heat as needed so the crumbs brown but do not burn. Transfer cooked strips to a paper towel–lined plate to drain. Repeat with remaining strips.

Preheat oven to 425°F (220°C). Lightly spray a baking sheet or line with parchment and coat the tops of the breaded strips with cooking spray or brush lightly with oil to help browning.

Arrange strips in a single layer and bake for 12–15 minutes, flipping once halfway through, until golden and internal temperature reaches 165°F. If not browned enough, broil 1–2 minutes while watching closely.

Serve warm with ketchup, honey mustard, or other favorite dipping sauces and a side of carrot sticks or apple slices for a kid-friendly plate.

Leftovers: store cooled strips in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8–10 minutes to restore crispness.