Chick Fil A Strips Recipe: Crispy Breading With Juicy Chicken Inside

This recipe delivers the signature crispy exterior and juicy interior that made the original famous. The secret lies in a simple brine and double-dredging technique that locks in moisture while creating an ultra-crunchy coating.

I’ve tested multiple methods to achieve that perfect crunch without deep frying. The result is golden-brown strips with a shatteringly thin crust that gives way to tender, flavorful chicken every time.

What sets this apart is the balance—seasoned just right, never greasy, and always satisfying. The brine ensures the meat stays moist, even if you let it sit a few minutes before serving.

Ready to recreate that drive-thru favorite at home? This method works for both baking and air frying.

Ingredients for Chick Fil a Strips

Simple ingredients, double-dredged for that famous crispy, juicy result you know and love.

The chicken is everything here. Boneless, skinless breasts cut into even strips ensure consistent cooking. For the brine, dill pickle juice (the cloudy kind) delivers that signature tang—Vlasic or Claussen work perfectly. Most grocery stores carry these, but any brand with visible herbs and spices in the jar is ideal. The powdered sugar in the breading might seem odd, but it’s key for that subtle sweetness balancing the savory.

No buttermilk? Milk with 1 tbsp vinegar or lemon juice gets you close. Out of peanut oil? Vegetable or canola oil works fine (just avoid olive oil—wrong smoke point). For extra crunch, swap half the flour for cornstarch. The paprika is for color, so if you’re out, a pinch of cayenne adds a kick instead. Fresh chicken is best, but thawed frozen works too (just brine an extra 30 minutes).

Brined chicken keeps in the fridge for 12 hours before cooking. Leftovers stay crispy when reheated in the air fryer or toaster oven—not the microwave. The breading mix can be prepped a day ahead and stored in an airtight container.

Step-by-Step Instructions for Chick Fil A Strips

Here’s the method I use to achieve that signature crispy exterior with tender, juicy chicken inside.

Step 1: Brine the Chicken for Maximum Juiciness

Start by cutting the 1.5 lb Chicken Breasts into 1-inch thick strips. Place them in a bowl and cover completely with 1 cup Pickle Juice. I use dill pickle juice for that authentic tangy flavor.

Let the chicken brine for 30 minutes to 1 hour at room temperature. This step is crucial—it seasons the meat deeply and keeps it moist during frying. Don’t skip this; it’s what makes the chicken so juicy inside that crispy coating.

Step 2: Prepare the Breading Station

In a shallow dish, combine 1.5 cups All-Purpose Flour, 0.25 cup Powdered Sugar, 1 tbsp Paprika, 1 tbsp Salt, 1 tsp Black Pepper, 1 tsp Garlic Powder, and 1 tsp Onion Powder. Whisk until evenly mixed—the powdered sugar creates that subtle sweetness characteristic of this dish.

In another shallow dish, whisk together 2 whole Large Eggs and 0.25 cup Milk until smooth. Have 0.5 cup Buttermilk ready in a third dish. This three-step dredging process ensures maximum crust adherence and crispiness.

Step 3: Dredge and Bread the Chicken

Remove the chicken from the brine and pat dry with paper towels. Working with one piece at a time, dredge each strip in the flour mixture, pressing gently to adhere. Shake off excess, then dip in the buttermilk, letting excess drip off.

Finally, coat in the egg wash. Place breaded strips on a wire rack set over a baking sheet. Let them rest for 5-10 minutes while you heat the oil—this helps the coating set, preventing it from falling off during frying.

Step 4: Fry to Golden Perfection

Heat 2 cups Peanut Oil in a deep, heavy pot to 350°F. Use a candy thermometer for accuracy; the temperature must stay consistent. Fry the chicken in batches for 4-5 minutes per side or until golden brown and the internal temperature reaches 165°F.

Don’t overcrowd the pot—this lowers the oil temperature and results in greasy strips. Transfer cooked strips to a wire rack or paper towels to drain. The coating should be crisp and uniformly golden when done properly.

Serve immediately while hot and crispy. The contrast between the crunchy exterior and juicy interior is what makes this dish so satisfying.

Make-Ahead Tips for chick fil a strips

Prep Ahead Breading

Mix your dry ingredients (1.5 cups flour, ¼ cup powdered sugar, and spices) the night before. Store in an airtight container at room temperature. This saves time and lets flavors meld together overnight.

Brine in Advance

Submerge your chicken in pickle juice overnight in the fridge. For best results, use dill pickle juice like Claussen. This extends the brining time safely while enhancing tenderness and flavor. 💡

Pre-Bread Strips

After brining and drying, complete the full dredging process (flour, buttermilk, egg wash). Place breaded strips on a wire rack in the fridge for up to 8 hours. Cover loosely with parchment to prevent drying.

Freeze for Later

Freeze unbreaded, brined strips on a tray first, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight before breading and frying. This preserves texture better than freezing breaded strips.

Reheat Like a Pro

For crispy leftovers, reheat in an air fryer at 375°F for 3-4 minutes. A toaster oven works too—avoid microwaves. This restores that signature crunch without sogginess. 🔥

Oil Prep Tip

If deep frying, pre-measure your peanut oil and store it in a cool, dark place. This prevents oxidation and ensures freshness for the best frying results every time.

Frequently Asked Questions