Chick Fil A Style Chicken Strips Recipe: Buttery Cornmeal Crunch and Juicy White Meat

Recreating Chick-fil-A style chicken strips at home delivers that signature buttery cornmeal crunch and impossibly juicy white meat—without the drive-thru wait. The secret lies in a precise breading technique using a mix of flour, cornmeal, and spices that creates an irresistibly crispy exterior while keeping the chicken tender inside.

I've perfected this method through years of testing, ensuring every strip emerges golden-brown and flavorful, just like the original.

This recipe transforms simple chicken strips into a restaurant-quality dish with minimal effort. The process involves a quick breading and air-frying (or deep-frying) method that guarantees a crispy texture without sacrificing juiciness.

Whether you're serving them as an appetizer, meal prep for the week, or a quick weeknight dinner, the results are consistently delicious. The key is maintaining the right temperature and cooking time to avoid overcrowding the pan or air fryer.

What you'll end up with is a plate of golden, buttery chicken strips that are crispy on the outside and tender on the inside, perfect for dipping in honey mustard or BBQ sauce.

The cornmeal breading gives them that signature crunch, while the juicy white meat ensures every bite is satisfying. This recipe is designed to be foolproof, so even beginners can achieve professional results.

Serve with your favorite dipping sauces, and enjoy the convenience of homemade Chick-fil-A style chicken strips anytime. Let's get started on creating this crowd-pleasing dish!

Ingredients for chick fil a strips

Buttery cornmeal crunch meets impossibly juicy white meat—here's the exact ingredient lineup.

The chicken breast is non-negotiable—look for plump, uniform strips at the meat counter. Whole Foods or Trader Joe's often have pre-cut strips, but cutting your own ensures even thickness. If using whole breasts, slice against the grain for maximum tenderness. The cornmeal? Bob's Red Mill is my go-to—it's finely ground and stays crispy. For the buttermilk, grab the full-fat version (it's worth the extra minute to shake it well). The baking powder might seem odd, but trust me—it creates that signature crunch.

No cornmeal? Crushed cornflakes or panko work in a pinch, but the texture won't be identical. Short on buttermilk? Mix 1 tbsp vinegar or lemon juice with 1/4 cup milk. The spices are flexible—swap smoked paprika for regular, but reduce to 1/2 tbsp if you prefer milder flavor. For the oil, vegetable or canola are neutral choices, but peanut oil gives a slightly richer taste. If air frying, use 1/2 inch of oil in the basket—just enough to coat the bottom.

Store leftover chicken strips in an airtight container for 3 days—they reheat beautifully in a skillet with a splash of butter. For meal prep, freeze portions on a tray first (so they don't stick), then transfer to a bag for up to 3 months. The breading mix keeps dry for 1 week in a sealed container, but I usually make fresh each time for maximum crispiness. Pro tip: Keep a small bowl of hot oil ready before frying—it helps maintain the perfect temp.

Step-by-step instructions for Chick fil a style chicken strips

Here's how to create that iconic buttery crunch and melt-in-your-mouth tenderness at home.

Begin by cutting the 1.5 lb boneless, skinless chicken breast into 1-inch strips—this size ensures even cooking and maximum crispiness. I like to work quickly while keeping the chicken cold to prevent premature cooking. Pat the strips dry with paper towels to remove any moisture, which helps the coating adhere better.

In a medium bowl, whisk together the 0.5 cup all-purpose flour, 0.5 cup fine yellow cornmeal, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1.5 tsp salt, 0.5 tsp black pepper, and 1 tsp baking powder. This blend creates the signature crunch while adding subtle depth of flavor. Let the mixture sit for 5 minutes to allow the baking powder to activate fully—this ensures extra crispiness when fried.

In a separate shallow bowl, whisk together the 0.25 cup melted unsalted butter (cooled to room temperature), 0.25 cup buttermilk, and 1 whole large egg. The buttermilk tenderizes the chicken while the melted butter adds richness that carries through the crispy coating. I prefer room-temperature ingredients here—they blend smoother and create a more consistent coating.

Crack the egg into the bowl and whisk vigorously for 30 seconds until fully emulsified. The mixture should be smooth with no streaks of egg white. This step is crucial for achieving that signature Chick-fil-A texture—skip it, and you'll end up with uneven coating and less crispiness.

Set up three shallow bowls: one with the seasoning mix, one with the buttermilk egg wash, and one empty for the coated strips. Working with 4-5 pieces of chicken at a time, dip each strip into the buttermilk egg wash, letting any excess drip off. Then press the strip into the seasoning mix, coating all sides thoroughly. I press gently but firmly—this ensures the coating sticks well and creates that perfect crunch.

Let the coated strips rest for 10 minutes while you prepare your frying method. This brief resting period allows the coating to adhere more securely, preventing it from falling off during frying. Don't skip this step—it makes a noticeable difference in the final texture.

Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Use a thermometer to monitor the temperature—this precision is key to getting that signature crispy exterior without overcooking the interior. Once the oil reaches temperature, carefully add the chicken strips in a single layer, being careful not to overcrowd the pan.

Fry for 3-4 minutes per side until the chicken reaches an internal temperature of 165°F and the coating is deep golden brown. You'll know it's ready when the strips float to the surface and the coating looks dry and crispy. I use tongs to flip them—this prevents the coating from breaking apart. Transfer the fried strips to a paper towel-lined plate to drain excess oil.

For maximum juiciness, let the chicken strips rest for 2-3 minutes before serving. This brief resting period allows the juices to redistribute throughout the meat. Serve immediately with your favorite dipping sauce—Chick-fil-A style strips are best enjoyed fresh while they're still crispy.

Here's the secret to keeping them crispy: If you're not serving them immediately, tent loosely with foil and place on a wire rack to prevent sogginess. These strips should be tender yet juicy inside with that iconic buttery cornmeal crunch on the outside—just like the restaurant version.

Best sauces and condiments for this recipe

Classic Honey Mustard

This iconic pairing brings sweet and tangy notes that cut through the richness of the fried chicken. I make mine with 3 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 tbsp honey, and a pinch of garlic powder.

Mix everything in a small bowl and adjust the honey to mustard ratio to your preference—more honey for sweetness, more mustard for tang. Serve in a small dipping cup for that authentic Chick-fil-A experience. 🍯

Smoky BBQ Sauce

For a smoky, slightly sweet alternative, use a quality BBQ sauce like Sweet Baby Ray's Original or Stubb's Original. The smokiness complements the cornmeal crunch beautifully. Warm the sauce slightly before serving to enhance its aroma.

I like to drizzle it over the strips rather than using it strictly as a dip—it adds a delicious glaze effect. 🔥

Spicy Ranch Dip

This creamy, spicy dip takes the classic ranch to the next level. Mix ½ cup sour cream, ¼ cup mayonnaise, 1 tbsp ranch seasoning mix, 1 tsp hot sauce, and ½ tsp smoked paprika.

The heat from the hot sauce balances the richness of the fried chicken perfectly. Serve chilled for the best texture. 🌶️

Sweet Chili Sauce

A slightly sweet and tangy option that's perfect for balancing the richness. Combine ¼ cup ketchup, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tsp chili flakes.

Simmer for 5 minutes to let the flavors meld together. This sauce adds a unique umami depth that pairs wonderfully with the cornmeal coating. ✨

Buttermilk Dip

For a lighter option, use the leftover buttermilk from your recipe! Mix ¼ cup buttermilk with 1 tbsp melted butter and a pinch of salt. The tanginess cleanses your palate between crispy bites.

This is a great option if you want to keep things simple and use what you already have on hand. 🥛

Finishing Touches

For an extra-special presentation, sprinkle the finished strips with flaky sea salt right after frying while they're still hot. This adds another layer of flavor and texture. Serve with toothpicks for easy handling, especially when paired with sauces.

The key is to serve the strips immediately—they're best enjoyed while the coating is still crispy and the chicken is juicy. 💫

Frequently asked questions