A&W Copycat Chicken Strips Recipe

<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>

<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>

<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>