A side of crispy southern fried chicken strips is a dish that never fails to satisfy, especially on hectic weeknights or on days when the family is looking forward to family game days. These golden strips are finished in a sticky, buttery sweet and spicy sauce that takes them to a whole new level.
They’re full of flavor, golden brown, and incredibly juicy thanks to a quick marinade and a perfectly seasoned flour coating.
I kept this recipe simple but flavorful, using pantry staples and a special umph from the Savory Thoughts Delmas Poultry Seasoning blend. This spice blend brings everything together. The baking soda in the marinade helps tenderize the chicken, while the hot sauce adds a subtle heat that’s just right.
Then comes the magic—a buttery, sweet, tangy, slightly spicy glaze that coats every bite.
These are a hit every single time I make them—perfect for dinner, game day, or just because you need something irresistible.
Whether you’re making them for the kids, serving them with fries, or tossing them in your favorite sauce, these fried chicken strips will disappear fast. Don’t forget to pair them with honey mustard, ranch, or better yet, our special honey sauce!
Easy Southern Fried Chicken Strips (So Crispy & Flavorful!)
- Crispy on the outside, juicy inside – thanks to the cornstarch + flour combo.
- Bold flavor – from the Delmas seasoning, paprika, and a hint of ground cloves.
- Quick and easy – marinate for 30 minutes, then fry. Done!
- Perfect for dipping – or serving as sliders or in wraps.
Frequently Asked Questions
Yes! Thighs will make juicier strips but may take a little longer to cook.
Use a neutral oil with a high smoke point like vegetable, peanut, or canola oil.
You can, but the texture will be different. For the crispiest results, frying is best.
How To Make These Southern Strips
Our step-by-step frying method will help you make this recipe with ease. Tag us on Instagram or Facebook so I can see your beautiful dish.
After trying these strips, try this southern fried chicken legs next.
We would also appreciate it if you could give it a star rating below! Now, here’s how to make these strips.
The Best Homemade Chicken Strips Recipe – Juicy & Flavorful!
Equipment
- Cooking Tongs
Ingredients
To marinate the chicken
- 2 chicken breasts cut into strips
- 1½ cup whole milk
- 2 tbsp. Delmas
- 2 tbsp. Kosher salt
- 1 tbsp. Paprika
- 1 tbsp. Parsley flakes
- ½ tsp. Ground cloves
- Hot sauce – I used 9 drops of hot sauce
- ½ tsp. Baking soda
- ½ all-purpose flour
For the dry flour mix:
- 1/2 cup All-purpose flour
- 1/2 Cornstarch
- 1 tsp. Delmas
For the buttery sauce
- 1 stick unsalted butter
- 1/2 cup honey
- 1 tsp hot sauce or more
- 1/4 tsp kosher salt
- 1/4 cup ketchup
Instructions
Marinade:
- In a bowl, whisk together 1½ cups whole milk, 2 tbsp Delmas, 2 tbsp kosher salt, 1 tbsp paprika, 1 tbsp parsley flakes, ½ tsp ground cloves, 9 drops hot sauce or more, and ½ tsp baking soda.
- Add 2 chicken breasts (cut into strips) and marinate for at least 30 minutes or longer.
Flour Coating & Fry:
- In another bowl, mix ½ cup all-purpose flour, ½ cup cornstarch, and 1 tsp Delmas.Heat oil to 350°F.Remove chicken from marinade, dredge in flour mixture. Shake off excess flour.
- Fry until golden and crispy in batches, 5–6 minutes. repeat the process with the remaining chicken strips. Let rest on a paper toweled plate wire rack.
Sweet & Spicy Sauce:
- In a saucepan, melt 1 stick of unsalted butter over medium heat.Stir in ½ cup honey, ¼ cup ketchup, 1 tsp hot sauce (or more), and ¼ tsp kosher salt.
- Simmer for 2–3 minutes until slightly thickened.
- Toss fried chicken fingers in the warm sauce until coated.
Notes
Tips for the Best Fried Chicken Strips
- Use whole milk for richness in the marinade. You can sub with buttermilk if preferred.
- Don’t skip the baking soda – it helps tenderize and keeps the chicken moist.
- Let them rest for a couple of minutes after frying to lock in the juices.
- Double dredge for extra crunch—dip in flour, back in the milk, then flour again if you like it super crispy.
🧊 How to Store Fried Chicken Strips
Refrigerator:- Let the chicken strips cool completely.
- Store in an airtight container in the fridge for up to 3–4 days.
- If already tossed in sauce, place parchment paper between layers to avoid sticking.
- Best to freeze them before adding the sauce.
- Lay cooked (but unsauced) chicken strips on a baking sheet and freeze until solid.
- Transfer to a freezer-safe bag or container. Store for up to 3 months.
- Reheat from frozen at 375°F for 15–18 minutes, then toss in fresh, warm sauce before serving.
- Oven or toaster oven: Reheat at 375°F for 8–10 minutes until crisp and hot.
- Air fryer: 5–6 minutes at 370°F works great.
- Avoid microwaving if possible—it’ll make them soggy, especially with the sauce.
🍽️ What to Serve with Fried Chicken Strips
Whether you’re going for a full dinner or a casual snack platter, here are some delicious pairings: Starches & Sides- Crispy French fries
- Buttered corn on the cob
- Garlic mashed potatoes
- Jasmine or coconut rice (let that sauce drip over!)
- Mac and cheese for a Southern-style comfort meal
- Coleslaw – the crunchy, creamy contrast is perfect
- Cucumber and tomato salad with a tangy vinaigrette
- Grilled or roasted broccoli with lemon
- Pickles or pickled onions for a nice acidic bite
- Garlic aioli
- Ranch or blue cheese
- Spicy mayo
- Honey mustard
- Toss into tacos with slaw and avocado
- Make sliders with brioche buns, lettuce, and pickles
- Add to a salad for a crunchy protein topper