There’s just something about Southern-style fried chicken that makes a day instantly better. Growing up, fried chicken nights were a bit of a celebration in my house – the kind where you’d smell it before you even opened the front door. But as much as I love the real deal, I don’t always want the deep-fryer mess, the oil splatter, or the heavy feeling afterward.
These baked chicken strips have all the golden crunch and seasoned flavor you’d expect from fried chicken, but they’re done in the oven. The secret? A hot oven, melted butter, and just the right coating. You still get that crispy outside, juicy inside — without babysitting a pot of oil. On weeknights, I’ll throw in a tray of sweet potato wedges on the other rack, whip up a quick dip, and call it dinner.
It’s the kind of recipe that feels indulgent but works for everything from a Friday movie night to a casual get-together. And yes, kids love them too — especially if you let them help with the breading station (though be prepared for some “taste testing” along the way).
Why I Keep Coming Back to This Recipe
What I love most is how flexible these are. Some nights I do a full Southern comfort plate — chicken strips, coleslaw, and cornbread. Other times, I pile them into wraps with lettuce, tomato, and a generous drizzle of ranch. They’ve even shown up as a last-minute party snack when friends drop by.
I’ve tried a lot of baked “fried” chicken recipes, but this one ticks all the boxes:
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Crispy coating without frying.
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Quick prep – ready in about 30 minutes start to finish.
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Kid-friendly, but with enough flavor for the grown-ups.
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Works with what you have – tenderloins, sliced chicken breast, even turkey strips in a pinch.
Tips From My Kitchen for the Best Results
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Butter is your friend – don’t skip it. It helps the coating brown beautifully. I usually melt it right in the baking tray while the oven preheats, then swish it around so every corner is coated before adding the chicken.
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Keep the coating light but even – pressing too much on will make it heavy and less crispy.
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Hot oven = crisp finish – anything lower than 200°C (400°F) and you’ll risk a soggy crust.
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Rest after baking – just a few minutes makes the coating set, so you don’t lose the crunch when you bite in.
Air Fryer Option That Works
If you’re using an air fryer, melt the butter first and mix it with olive oil. After the egg and flour coating, lightly dip each side of the chicken into the butter-oil mix. Cook at 200°C (400°F) for around 10 minutes, flipping halfway. Just make sure the pieces have space between them — crowding traps steam, which means less crunch.
Swap and Switch Ingredients
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Chicken breast instead of tenderloins – just slice them into similar sizes for even cooking.
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Different dips – ranch is classic, but honey mustard, BBQ, or spicy sriracha mayo are great if you want to switch it up.
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Breadcrumb mix-ins – sometimes I’ll add smoked paprika or crushed cornflakes for extra texture.
Serving Ideas That Never Fail
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With sweet potato wedges (my favorite) or classic fries.
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In a wrap with lettuce, tomato, and a tangy sauce.
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On top of a big salad for a lighter dinner.
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As part of a weekend “snack table” with a few different dipping sauces.
My Sweet Potato Wedge Tips
If you’re doing sweet potato fries alongside:
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Don’t overcrowd the tray — they need breathing room to crisp.
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Toss with a little cornflour before baking — it gives them a delicate crust.
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Flip halfway through and let them rest a few minutes before eating.
Baked Chicken Strips
These oven-baked chicken strips bring all the crunch and flavor of Southern fried chicken—without the deep fryer.
Ingredients
For the Chicken Strips
- 600 g (1 lb 5 oz) chicken tenderloins
- 2 eggs, whisked
- 2 tbsp olive oil
- 60 g (2 oz) unsalted butter
- Olive oil spray
For the Coating
- 1½ cups (90 g) panko breadcrumbs
- 1 cup (150 g) plain all-purpose flour
- 1½ tsp sea salt flakes
- 1 tbsp sweet paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp cracked black pepper
For the Sweet Potato Fries
- 2 large sweet potatoes, cut into 1 cm (½-inch) fries
- 2 tbsp olive oil
- 1 tbsp cornflour (cornstarch)
- 1 tsp sweet paprika
- ½ tsp sea salt flakes
- ¼ tsp cracked black pepper
For the Ranch Dressing
- ¼ cup (60 ml) buttermilk
- ¼ cup (60 g) mayonnaise
- ¼ cup (60 g) sour cream (or Greek yogurt)
- 1 tbsp lemon juice (or apple cider vinegar/white wine vinegar)
- 2 tbsp fresh chives, finely chopped (plus extra for garnish)
- 2 tbsp fresh dill, finely chopped
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp sea salt flakes
- ¼ tsp cracked black pepper
For the Cabbage Salad
- 4 cups (300 g) green cabbage, finely shredded
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- ½ tsp sea salt flakes
- ¼ tsp cracked black pepper
Instructions
- For the Chicken Strips ; Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) and place a large deep baking tray inside to heat. In a shallow bowl, mix together all coating ingredients. In another bowl, whisk eggs with ¼ cup (35 g) of the coating mixture to help it cling to the chicken. Add tenderloins, tossing to coat evenly.
- Dip each piece into the remaining coating mixture, pressing gently so it adheres and flattening slightly for even cooking. Remove the hot tray from the oven, add olive oil and butter, swirling until melted. Arrange chicken pieces so they don’t touch, spraying tops generously with olive oil spray. Bake for 10 minutes, flip, then bake another 6–8 minutes until golden and cooked through. Let rest for 5 minutes on a rack or paper towel so the crust stays crisp.
- For the Sweet Potato Fries ; While the chicken cooks, toss fries with cornflour, paprika, salt, and pepper. Add olive oil and toss again to coat. Spread out on a baking tray so they aren’t touching. Bake for 25 minutes, turning halfway, until crisp. Rest 5 minutes before serving.
- For the Ranch Dressing ; In a bowl, whisk all dressing ingredients until smooth. Chill until ready to serve.
- For the Cabbage Salad ; Toss cabbage with olive oil, vinegar, salt, and pepper until well coated.
- To Serve : Arrange fries on plates, top with chicken, and add a side of cabbage salad. Serve the ranch dressing for dipping and garnish with extra chives if desired.
Notes
- Use standard chicken tenderloins for best cooking time—overcooking will dry them out.
- Sweet potato fries and chicken can be baked at the same time—place chicken on the top rack and fries on the bottom.
- Sour cream in the dressing can be swapped with Greek yogurt for a lighter option.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 43408Total Fat: 3341gSaturated Fat: 1354gTrans Fat: 7gUnsaturated Fat: 1513gCholesterol: 11391mgSodium: 10400mgCarbohydrates: 62gFiber: 9gSugar: 11gProtein: 3061g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Why This Recipe Has Stuck With Me
It’s quick enough for weeknights but still feels like a treat. And unlike takeout fried chicken, you can make it exactly the way you like — extra pepper, less salt, spicy coating, or even gluten-free if you use the right flour. Every time I make it, I’m reminded that comfort food doesn’t have to mean standing over a fryer or leaving the kitchen in chaos.
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