A&W Copycat Chicken Strips Recipe

Learn how to make the best homemade A&W copycat chicken strips with this easy baking recipe. These crispy, tender strips feature a special blend of seasonings that perfectly recreate the beloved fast-food favorite, baked instead of fried for a healthier twist without sacrificing that signature crunch.

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

25 mins

Serves:

4 servings

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">600g chicken breast, cut into strips</li><li class="ingredients-single-item">240g all-purpose flour</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">60ml buttermilk (or milk with 1 tsp lemon juice)</li><li class="ingredients-single-item">120g panko breadcrumbs</li><li class="ingredients-single-item">1 tbsp paprika</li><li class="ingredients-single-item">2 tsp garlic powder</li><li class="ingredients-single-item">2 tsp onion powder</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1 tsp dried basil</li><li class="ingredients-single-item">1 tsp white pepper</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">½ tsp cayenne pepper (optional)</li><li class="ingredients-single-item">3 tbsp vegetable oil</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 385 calories

🥑 Fat: 12 g

🧈 Saturated Fat: 3 g

🍞 Carbohydrates: 34 g

🍭 Sugar: 1 g

🍗 Protein: 35 g

🫀 Cholesterol: 135 mg

🧂 Sodium: 720 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Wire cooling rack</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Three shallow dishes for dredging</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and place a wire rack on top. Spray the rack with non-stick cooking spray. This setup allows hot air to circulate around the chicken strips, ensuring they get crispy on all sides without turning.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>If using whole chicken breasts, slice them lengthwise into even strips about 1.5cm thick. Pat the chicken strips dry with paper towels – this is crucial for helping the coating adhere properly and creating a crispier final result.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Set up your dredging station with three shallow dishes. In the first dish, combine the flour with half of each spice (paprika, garlic powder, onion powder, oregano, basil, white pepper, salt, and cayenne if using). This seasoned flour creates the first layer of flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the second dish, whisk together the eggs and buttermilk until well combined. The acidity in the buttermilk helps tenderize the chicken while the proteins in the egg create a binding layer for the breadcrumbs.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In the third dish, mix the panko breadcrumbs with the remaining spices. Panko creates a lighter, crispier coating than regular breadcrumbs because of its larger, airier structure.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Working with one strip at a time, dredge the chicken in the seasoned flour, shaking off excess. Then dip into the egg mixture, allowing excess to drip off. Finally, press firmly into the panko mixture, ensuring the entire strip is evenly coated. Place on a plate and repeat with remaining strips.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For extra crispiness, let the breaded strips rest for 10 minutes before cooking. This allows the coating to adhere better and results in less shedding during the baking process.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Drizzle or brush each chicken strip with vegetable oil on both sides. This helps the coating brown and crisp up in the oven, mimicking the deep-fried texture of the original.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Arrange the chicken strips on the prepared wire rack, ensuring they don't touch to allow for proper air circulation. Bake in the preheated oven for 15 minutes, then carefully flip each strip.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Continue baking for another 8-10 minutes until the coating is golden brown and crispy, and the internal temperature of the chicken reaches 75°C (165°F). The juices should run clear when pierced with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Let the chicken strips rest for 5 minutes before serving – this allows the juices to redistribute throughout the meat, resulting in moister chicken. Serve warm with your favorite dipping sauces like honey mustard, barbecue sauce, or ranch dressing.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in A&W Copycat Chicken Strips Recipe?

This recipe uses chicken breast, flour, eggs, buttermilk, panko breadcrumbs, and a signature spice blend including paprika, garlic powder, onion powder, dried herbs, white pepper, salt, and optional cayenne for heat. Vegetable oil helps achieve that crispy exterior.

How to cook A&W Copycat Chicken Strips Recipe at home?

Learn how to cook A&W Copycat Chicken Strips by creating a three-stage breading station with seasoned flour, egg wash, and spiced panko breadcrumbs. After coating the strips thoroughly, they're baked at 200°C on a wire rack for about 25 minutes total, flipping halfway through for even browning. The result is crispy outside, juicy inside!

Why bake chicken strips instead of frying them?

Baking chicken strips offers several advantages: it's healthier with significantly less oil, creates less mess in your kitchen, allows for hands-off cooking, and when done properly with a wire rack setup, still achieves that satisfying crunch while keeping the chicken juicy and tender.

How can I ensure my breaded chicken strips turn out crispy in the oven?

For crispy oven-baked chicken strips, use these key techniques: pat the chicken completely dry before breading, use panko breadcrumbs for extra crunch, elevate strips on a wire rack during baking, drizzle with oil before cooking, and ensure proper spacing between pieces for air circulation.

What's the best dipping sauce for homemade chicken tenders?

Classic dipping sauces for chicken tenders include honey mustard, ranch, barbecue, buffalo, sweet and sour, and creamy garlic aioli. For a signature sauce, combine equal parts mayonnaise and honey with a splash of mustard and a dash of your favourite hot sauce.

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