Chick Fil A Strips Recipe: Crispy Coating With Secret Spice Blend

This recipe delivers crispy chicken strips with a signature spice blend that rivals the original. The secret lies in a precise breading process and careful frying technique.

Each bite offers a perfect crunch with tender, juicy chicken inside. The coating stays intact while cooking, ensuring every strip achieves that ideal texture.

Ingredients for Chick Fil a Strips

Crispy perfection starts with quality chicken and a carefully crafted spice blend for maximum crunch.

The chicken is the foundation. Boneless, skinless breasts ensure even cooking and ideal texture. For best results, brine the chicken in buttermilk overnight—this tenderizes and adds moisture. I source my chicken from Whole Foods for consistent quality, but any reputable grocery store works. Look for pieces that are uniform in thickness to ensure even frying.

No buttermilk? Whole milk with 1 tbsp lemon juice or vinegar per cup works in a pinch. Swap powdered sugar with fine granulated sugar if needed. The peanut oil is traditional for its high smoke point, but vegetable or canola oil are suitable substitutes. For the spice blend, freshness matters—replace any spices older than 6 months.

Fry strips in batches to avoid crowding the pan. Leftovers stay crispy when reheated in an oven at 350°F for 10-12 minutes. The breading mixture can be prepped ahead and stored in an airtight container for up to 1 week. Always bring oil to the correct temperature before frying for optimal results.

Step-by-Step Instructions for Chick Fil A Strips

Master the technique for ultra-crispy strips with that signature flavor everyone loves.

Step 1: Marinate Chicken in Buttermilk

Cut the 1.5 lb boneless skinless chicken breasts into 1-inch strips. Place them in a bowl and pour the 1 cup buttermilk over the top, ensuring all pieces are fully submerged. This buttermilk bath tenderizes the meat and helps the coating adhere.

Cover and refrigerate for at least 4 hours, or ideally overnight. The longer the chicken marinates, the more flavorful and tender it becomes. When ready to cook, remove the chicken from the fridge and let it sit at room temperature for 15 minutes before proceeding.

Step 2: Prepare the Seasoned Flour Mixture

In a shallow dish, combine the 1.5 cups all-purpose flour, 2 tbsp powdered sugar, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp celery salt, 0.5 tsp black pepper, and 1 tsp salt. Whisk until evenly distributed. The powdered sugar is the secret to that slightly sweet, signature flavor.

Beat the 1 whole large egg in a separate shallow dish. Dip each strip of marinated chicken into the beaten egg, allowing any excess to drip off, then dredge it in the seasoned flour mixture. Press gently to ensure the coating adheres completely on all sides.

Step 3: Rest the Breaded Chicken

Place the breaded strips on a wire rack set over a baking sheet. This allows air to circulate around the chicken, preventing the coating from becoming soggy. Let the strips rest for 10-15 minutes—this step is crucial for the coating to set properly and stick during frying.

Resting also helps the flour absorb some of the moisture from the egg wash, creating a thicker, crispier crust. Don’t skip this; it makes a noticeable difference in the final texture.

Step 4: Deep Fry to Golden Perfection

Heat the 4 cups peanut oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat to 350°F. Use a deep-fry thermometer to monitor the temperature accurately. Peanut oil has a high smoke point, making it ideal for achieving that deep golden color without burning.

Working in batches to avoid overcrowding, carefully lower the breaded strips into the hot oil. Fry for 4-5 minutes per batch, turning occasionally, until the coating is deep golden brown and crispy. The internal temperature of the chicken should reach 165°F.

Transfer the fried strips to a wire rack or paper towels to drain excess oil. Season with an additional pinch of salt if desired, but the coating should already be well-seasoned from the flour mixture. Serve immediately while hot and crispy.

Flavor Customization for This Recipe

Spicier Kick

Add ½ tsp cayenne pepper or 1 tsp hot paprika to the flour mixture for heat. I love how this balances the sweetness from the powdered sugar. For extra punch, toss finished strips in 1 tbsp hot sauce before serving. 🌶️

Herb-Infused Flavor

Mix 1 tsp dried thyme and 1 tsp dried oregano into the seasoned flour. These herbs add complexity without overpowering the classic taste. Fresh rosemary also works if you have it on hand.

Cheesy Twist

Incorporate ¼ cup grated Parmesan into your flour mixture for a savory depth. The cheese melts slightly during frying, creating an extra-crispy layer. I use Kraft Parmesan for consistent results.

Lemon Zest Brightness

Add 1 tbsp lemon zest to the flour blend for a citrusy note. This cuts through the richness beautifully. Pair with a lemon-dill dipping sauce made from ½ cup mayo and 1 tbsp fresh dill.

Extra Crunch

Swap ½ cup flour for ½ cup cornstarch in the breading mix. This creates an even crispier coating. For texture contrast, sprinkle crushed cornflakes over the strips before frying.

Smoky Depth

Replace regular paprika with 1 tbsp smoked paprika for that barbecue-like flavor. A pinch of ground cumin also enhances the smokiness. These strips pair perfectly with honey mustard dipping sauce. 💛

Frequently Asked Questions