Pioneer Woman Chicken Strips

Crispy on the outside, tender on the inside, and full of flavor, Pioneer Woman’s Chicken Strips are a family favorite. These golden fried chicken tenders are coated in a seasoned breading that fries up perfectly crunchy while keeping the chicken juicy and delicious. Perfect for weeknight dinners, game-day snacks, or even party platters, this recipe is as versatile as it is satisfying.

Paired with dipping sauces like honey mustard, ranch, or barbecue, these chicken strips are a guaranteed hit with kids and adults alike. They’re quick to prepare and use simple pantry staples, making them an easy go-to recipe for any occasion.

A Quick Glimpse at Pioneer Woman’s Chicken Strips

This recipe features chicken breast cut into strips, coated in flour, egg, and seasoned breadcrumbs, then fried until golden and crispy. The result is a crunchy exterior with moist, tender chicken inside—classic comfort food at its best.

Try Other Pioneer Woman Recipes

• Pioneer Woman Beef Enchiladas
• Pioneer Woman Chicken Tortilla Casserole
• Pioneer Woman Beef Bourguignon

Why This Recipe is Worth Trying

• Crispy and juicy – Perfect texture every time.
• Kid-friendly – A meal children love, especially with dipping sauces.
• Budget-friendly – Uses affordable chicken breast.
• Quick to make – Ready in about 30 minutes.
• Crowd-pleaser – Great for parties, snacks, or casual dinners.

Essential Ingredients for This Recipe

• 2 pounds chicken breasts, cut into strips
• 2 cups all-purpose flour
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 large eggs, beaten
• 2 cups seasoned breadcrumbs (or panko for extra crunch)
• 1/2 cup milk
• Vegetable oil, for frying

Directions to Make Pioneer Woman’s Chicken Strips

Step 1: Prepare the chicken

Cut chicken breasts into long, even strips. Pat dry with paper towels.

Step 2: Set up the breading station

Place flour mixed with garlic powder, onion powder, paprika, salt, and pepper in one bowl. In another, whisk eggs with milk. In a third bowl, add seasoned breadcrumbs.

Step 3: Coat the chicken

Dredge each chicken strip in flour, dip it into the egg mixture, then press it into the breadcrumbs until evenly coated.

Step 4: Heat the oil

Pour vegetable oil into a large skillet or deep pan, about 1 inch deep. Heat to 350°F (175°C).

Step 5: Fry until golden

Fry chicken strips in batches for 4–5 minutes per side until golden brown and cooked through. Place on a paper towel-lined plate to drain excess oil.

Step 6: Serve hot

Serve immediately with your favorite dipping sauces.

What I Got Wrong (And How I Fixed It)

• Overcrowding the pan – This lowered the oil temperature and made the strips greasy. Frying in batches fixed the problem.
• Skipping the flour coating – Breadcrumbs didn’t stick well. Flour, as the first ste,p ensures better breading.
• Oil too hot – Chicken browned too quickly but stayed raw inside. Using a thermometer kept the oil at 350°F.

Unexpected Ways to Enjoy This Dish

• In wraps – Slice chicken strips and wrap with lettuce, tomatoes, and sauce.
• On salads – Add crispy chicken on top of Caesar or garden salad.
• As sliders – Serve in mini buns with pickles and mayo.
• With pasta – Pair with creamy Alfredo for a hearty meal.

Best Tips for Pioneer Woman’s Chicken Strips Success

• Use panko breadcrumbs – They create extra crunch.
• Season every layer – Add seasoning to flour, eggs, and breadcrumbs.
• Pat chicken dry – Helps the breading stick better.
• Rest breaded chicken – Let strips sit for 5 minutes before frying for a crispier crust.
• Keep oil consistent – Maintain 350°F for even cooking.
• Drain on a rack – Keeps chicken crispy instead of soggy.

Tasty Twists on Pioneer Woman’s Chicken Strips

• Spicy version – Add cayenne pepper or hot sauce to the egg mixture.
• Herb blend – Mix dried oregano, basil, or thyme into breadcrumbs.
• Cheesy coating – Stir grated Parmesan into the breadcrumb mix.
• Gluten-free – Use almond flour and gluten-free breadcrumbs.
• Baked option – Bake at 400°F for 20–25 minutes for a lighter version.

Best Ways to Store Your Chicken Strips

• Refrigerate – Store leftovers in an airtight container for up to 3 days.
• Freeze – Place cooled strips in freezer bags and freeze up to 2 months.
• Separate layers – Use parchment between layers to prevent sticking.

Ways to Warm It Up Again

• Oven method – Reheat at 375°F for 10–12 minutes until crispy.
• Air fryer – Heat at 350°F for 5–6 minutes for best crunch.
• Microwave – Use short bursts, though the coating may soften.

Nutritional Breakdown (per serving, about 4 strips)

• Calories: ~420
• Protein: 32g
• Fat: 18g
• Carbohydrates: 28g
• Fiber: 2g
• Sodium: 650mg

(Approximate values depending on ingredients used.)

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FAQs

How do you make chicken strips extra crispy?

Chicken strips turn extra crispy when you use panko breadcrumbs and fry at the right temperature, around 350°F. Letting the breaded chicken rest for a few minutes before frying also helps the coating stick and crisp up better.

Should you soak chicken in milk before breading?

Yes, soaking chicken in milk or buttermilk before breading makes it more tender and juicy. The milk proteins help break down the meat slightly, ensuring the chicken stays moist while frying.

How do you keep breading from falling off chicken strips?

To keep breading from falling off, pat the chicken dry first, dredge it in flour before dipping it into the egg wash, and press the breadcrumbs firmly onto the strips. Allowing them to rest before frying helps the coating set.

Can you bake chicken strips instead of frying?

Yes, chicken strips can be baked instead of fried. Place them on a greased baking sheet and cook at 400°F for 20–25 minutes, flipping halfway, until golden and cooked through.

Wrapping It Up

Pioneer Woman’s Chicken Strips are the perfect mix of crispy coating and juicy chicken. Easy to prepare, family-approved, and versatile, they’re great for everything from casual dinners to entertaining. Once you try this homemade version, you may never go back to frozen or fast-food chicken tenders again.