These copycat Dairy Queen Chicken Strips are easy to make and taste exactly like the original. The secret is in the breading!
Serve them with my copycat Dairy Queen Country Gravy.
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๐ About This Recipe
If you've ever been to Dairy Queen, you know how amazing their chicken strip basket is. They're perfectly seasoned and crunchy on the outside, with juicy and tender chicken on the inside.
Their crunchy breading with many nooks and crannies sets them apart from other restaurants.
I've been making this recipe since I was a kid, but I've adapted it many times. They're a hit with kids and adults alike.
The best part is these bad boys stay crispy for a long time, at least a few hours after being fried.
๐จโ๐ณ Replicating At Home
The key to making these at home is to marinate the chicken in buttermilk and use cornstarch in the breading.
Buttermilk serves two main functions. It's slightly acidic, which tenderizes the meat, and it's thick; so it sticks to the flour well for a thicker crust.
The breading is made with a combination of flour and cornstarch. We know this because Dairy Queen lists their breading ingredients online.
Flour and cornstarch are known for giving fried foods a lighter and crispier texture.
The spices are the biggest anomaly. But after a few trips to Dairy Queen, I think I've nailed it.
๐ง Ingredients
- Boneless Skinless Chicken Breasts: We'll be using about two pounds today. They should be cut into ยฝ-inch thick strips.
- Buttermilk: It helps tenderize the chicken, making them juicier. If you don't have buttermilk, you can substitute it with 1 cup of milk and a tablespoon of vinegar.
- Flour And Cornstarch: Use all-purpose flour.
- Egg: Makes the marinade a bit thicker, so we get a thicker crust.
- Spices: Include paprika, black pepper, onion powder, and garlic powder.
- Salt: Super important for seasoning the chicken and breading.
๐ช Instructions
STEP 1: Combine buttermilk, egg, paprika, black pepper, garlic powder, onion powder, and salt in a large bowl.
STEP 2: Add chicken strips and mix well until evenly coated. Refrigerate for at least 4 hours or up to 24 hours.
STEP 3: In a large bowl, combine the flour, cornstarch, pepper, garlic powder, onion powder, paprika, and salt. Whisk until well blended. Pour in 3 tablespoons of the buttermilk marinade and stir with a fork until the mixture is evenly lumpy.
STEP 4: Working with one piece at a time, remove the chicken from the marinade, allowing excess to drip back into the bowl. Toss the chicken in the breading mixture, pressing down so that it sticks all over.
Transfer to a baking sheet while you do the rest.
STEP 5: Heat about 1 inch of oil to 350ยฐF. Fry a few strips at a time for 2-3 minutes on each side until they turn golden. Adjust the heat as needed (if they're browning too quickly, lower the heat).
Transfer to a baking sheet lined with paper towels to drain excess oil. Serve while hot.
๐ฅก Storage & Leftovers
Storing: Leftover Dairy Queen Chicken Strips can be stored in an air-tight container in the refrigerator for up to 5 days. To re-crisp, bake at 350ยฐF for 10 minutes or air-fry at 400ยฐF for 3 minutes, flipping once in between.
Freezing: You can freeze the cooked chicken tenders for up to 3 months. To reheat, bake in a 350ยฐF oven for 20-25 minutes, flipping them halfway through.
๐ Recipe
Copycat Dairy Queen Chicken Strips Recipe
Ingredients
For The Marinade
- 2 pounds boneless skinless chicken breasts (cut into ยฝ-inch thick strips)
- 1 cup buttermilk (see notes)
- 1 large egg
- 1 tablespoon paprika
- 1 tablespoon ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon coarse kosher salt
For The Breading
- 1 ยฝ cups flour
- ยฝ cup cornstarch
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon coarse kosher salt
For Frying
Instructions
- Combine buttermilk, egg, paprika, black pepper, garlic powder, onion powder, and salt in a large bowl.
- Add chicken strips and mix well until evenly coated. Refrigerate for at least 4 hours and up to 24 hours.
- In a large bowl, combine the flour, cornstarch, pepper, garlic powder, onion powder, paprika, and salt. Whisk until well blended. Pour in 3 tablespoons of the buttermilk marinade and stir with a fork until the mixture is evenly lumpy.
- Working with one piece at a time, remove the chicken from the marinade, allowing excess to drip back into the bowl. Toss the chicken in the breading mixture, pressing down so that it sticks all over. Transfer to a baking sheet while you do the rest.
- Heat about 1 inch of oil to 350ยฐF. Fry a few strips at a time for 2-3 minutes on each side until they turn golden. Adjust the heat as needed (if they're browning too quickly, lower the heat). Transfer to a baking sheet lined with paper towels to drain excess oil.
- Serve hot with Dairy Queen Gravy.
Vicki
These were awesome!! We did find we needed to reduce the salt in the marinade by one teaspoonand in the breading by 1/2 teaspoon.