One night at my friend Diana’s apartment, she made this amazing buttermilk roast chicken for dinner. The chicken was so juicy and delicious, I just had to make it at home myself! I cook this recipe quite often and will never EVER get tired of it. But for a fun twist, I created this mini version of Diana’s recipe using chicken strips that are marinated in a similar buttermilk brine, lightly breaded and baked to a golden brown perfection.
Who doesn’t love chicken strips? These are so good you’ll want to finish the whole thing…at least I almost did! They’re incredibly juicy, yet crisp on the outside. And you won’t feel guilty about it. Baking chicken strips at home is so much better for you than the deep fried, trans fat laden fast food kind. Serve with your favorite dipping sauce or a simple packet of ketchup!
Click for recipe…
Oven Baked Buttermilk Chicken Strips
- 1 pound chicken strips
- 1 1/2 cups buttermilk
- 2 teaspoons paprika
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 1/2 cups Italian seasoned bread crumbs
- olive oil
Heat the oven to 450°F.
Place the chicken strips in a gallon-size freezer bag. Add in the buttermilk, paprika, sugar, salt and pepper. Seal and shake so the chicken pieces are well-coated. Allow to marinate in the fridge for at least 2 hours, or ideally overnight for the best flavor.
Place the bread crumbs in a dish. Remove chicken strips from the buttermilk mixture and dredge in the bread crumb mixture to evenly coat. Arrange strips on a baking sheet and drizzle with olive oil. Bake until cooked through and golden brown, 12-15 minutes. Serve with your favorite dipping sauce.
Total Time: 30 minutes (plus marinating time)
Yield: makes about 6 servings
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My son is crazy about chicken strips, so these will go a long way to keeping me on his good side!
Awesome! Hope he enjoys them 🙂
These look fantastic, I’ll be sharing them on my Facebook page on Monday! 🙂
Thanks so much, Ashley! 🙂
I found these on Pinterest and made them tonight for dinner… OMG the were soooo good, full of flavour and moist and so crispy on the outside!! Beats KFC any day!! I made a couple adjustments, used Panko breadcrumbs and added a half teaspoon of garlic powder to both the breadcrumbs and the marinade. They were amazing!!
Thanks!!
That’s awesome, Ashleigh! I’m so happy you loved these chicken strips! Your adjustments sound great. Thanks so much for commenting 🙂
Do you flip in between?
Hi Dana – I don’t flip mine but you can if you wish, it doesn’t hurt!
Hai Barb,
already try it out, thanks for the recipes, I found it easy with your tutorial. *happy*
Aww, thanks so much!! 😀
made this recipe last night,it was fast ,and great. I’ll have it again.
Great, so happy you enjoyed it, Barbara!
What if you dont have buttermiilk? Can u use butter or margarine an 2 percent milk?
Buttermilk is a slightly sour milk, so you can use milk and yogurt or milk and lemon (or vinegar). Check this link out for other helpful substitutes, http://joythebaker.com/2013/11/baking-101-the-best-buttermilk-substitutes/
Can these be frozen?
Hi Wendy – I never froze them before but sure, I don’t see why not!
This was easy and very flavorful I added garlic as well.We love garlic made it waitg roasted potato and breaded broccoli.Thanks !!
Yum, that sounds delicious Theresa! 😀
Looks great will be trying tonight. We turn almond milk into buttermilk all the time for fluffy pancakes (add 2 tbsp per cup and let sit 5 mins). I’ll let you know if it works ok for this too 🙂
How do these turn out if you leave out the sugar? Has anyone tried them like that yet?
This recipe looks delicious! is there anyway this could be cooked at a lower temp for a longer time. My daughter has milk and egg allergies but can tolerate them baked at 350 for 30 min. Any tips please?
Hi Brittany – Sure, you can bake these at 350 for a bit longer, try 40-45 minutes. Hope your family enjoys them!