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Southern Fried Chicken strips with sauce on black plate
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The Best Homemade Chicken Strips Recipe – Juicy & Flavorful!

Make these easy southern fried chicken strips with bold spices and a crispy coating. Juicy, flavorful, and ready in minutes
Course Appetizer, Dinner, Side Dish
Cuisine American
Prep Time 12 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 2 minutes
Servings 4 servings
Calories 1559kcal
Author Mirlene

Equipment

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.
    chicken strips on wooden board
  • Add 2 chicken breasts (cut into strips) and marinate for at least 30 minutes or longer.
    coating chicken strips in flour mixture

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.
    coating chicken strips in flour mixture
  • 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.
    Southern Fried Chicken strips with sauce on black plate

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.
    melted butter with hot sauce
  • Simmer for 2–3 minutes until slightly thickened.
    buttery sauce for chicken strips
  • Toss fried chicken fingers in the warm sauce until coated.
    coated fried chicken strips

Notes

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Calories are estimated per serving.

 

 

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.
Freezer:
  • 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.
Reheating Tips:
  • 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
Veggie Sides
  • 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
Dips & Sauces (optional)
Even with the sweet & spicy glaze, these are still great with:
  • Garlic aioli
  • Ranch or blue cheese
  • Spicy mayo
  • Honey mustard
For a fun twist:
  • Toss into tacos with slaw and avocado
  • Make sliders with brioche buns, lettuce, and pickles
  • Add to a salad for a crunchy protein topper

Nutrition

Serving: 4servings | Calories: 1559kcal | Carbohydrates: 199g | Protein: 64g | Fat: 56g | Saturated Fat: 31g | Trans Fat: 1g | Cholesterol: 288mg | Sodium: 538mg | Potassium: 596mg | Fiber: 6g | Sugar: 41g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 46mg