Copycat Chick-fil-A Chicken Strips Fried Crispy
Tender chicken strips brined in dill pickle juice for tangy flavor, then dredged in a seasoned flour coating and shallow-fried until golden and crispy. The pickle brine tenderizes the meat while infusing subtle flavor, while powdered sugar in the coating aids browning. Perfect for weeknight dinners, lunch boxes, or casual entertaining. This version captures the signature poultry-forward approach and savory-sweet balance of the fast-casual original.
Ingredients
- 1 lb chicken tenders
- 1 cup dill pickle juice, from jar
- 1 egg, large
- ¼ cup whole milk
- 1 cup all-purpose flourcornstarch blend3:1 flour to 1 cornstarchtexturegluten-free
crispier crust
- 1 tablespoon powdered sugar, confectioners
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon celery powder
- oil, for cooking
Instructions
- 1
Place chicken tenders in freezer bag with dill pickle juice and refrigerate at least 4 hours.
- 2
Remove chicken from marinade and pat dry thoroughly with paper towels.
- 3
Whisk egg and milk together in a small bowl.
- 4
Combine flour, powdered sugar, paprika, salt, black pepper, basil, garlic powder, onion powder, and celery powder in another bowl.
- 5
Add oil to large skillet to 1/4 inch depth and heat over medium.
- 6
Dredge chicken in egg mixture, then coat in flour mixture, shaking off excess.
- 7
Place coated chicken in hot oil and fry 4 to 5 minutes per side until golden brown.
- 8
Transfer to paper towels to drain and serve hot.
Tips
Drying the chicken thoroughly after brining prevents splattering and promotes even browning. Pat each piece several times with fresh paper towels.
Keep oil temperature steady at medium; too hot burns coating before chicken cooks through, too cool yields greasy results.
Prepare both wet and dry dredging stations before cooking; cold chicken absorbs coating better than room temperature.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat in 350F oven 8-10 minutes to restore crispness.
Marinate chicken up to 24 hours. Coat and fry just before serving for best texture.
Hot with dipping sauces (ranch, honey mustard, or Chick-fil-A sauce copycat). Pairs with waffle fries, coleslaw, or green salad.
Common Mistakes
Skip the paper towel drying step to avoid soggy coating that won't crisp properly.
Overcrowd the skillet to prevent oil temperature drop and uneven cooking; fry in batches if needed.
Use fresh pickle juice instead of stored to avoid overly acidic marinade that can break down chicken texture.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
crispier crust
General Alternatives
FAQ
Can I bake these instead of frying?
Yes. Coat as directed and place on greased baking sheet. Spray lightly with cooking oil and bake at 400F for 15-18 minutes, flipping halfway. Results won't be as crispy but reduce oil use significantly.
What if I don't have celery powder?
Omit it without major impact; use an extra 1/2 teaspoon garlic powder or onion powder instead. Celery powder adds subtle herbaceous depth but isn't essential to the recipe.
How long can I keep cooked strips and can I freeze them?
Refrigerate cooked strips 3 days. Freeze up to 3 months in airtight container. Reheat from frozen at 350F for 15 minutes or thaw overnight then warm 8-10 minutes until crispy.