Whether it’s for dinner or just as an aperitif, chicken sticks, also called chicken sticks, are delicious. This recipe is quick and easy, and you will be pleasantly surprised by the crunchy texture on the outside and the juicy tenderness on the inside. The cooking time is only about 10 minutes. So if you have unexpected guests, you can easily prepare a plate of chicken sticks. Once you’ve seen how easy it is to make them yourself, you’ll never buy them in bundles again!

How to prepare chicken strips from scratch


Separate the egg yolk and the white in two separate bowls and cut the chicken breasts into long strips.


Mix the strips with the egg yolk.


Add crushed garlic, herbs, salt and cornstarch.


Beat the egg whites in a bowl until they form whipped egg whites.


Add oil to a frying pan (just enough to fry) and set over medium heat.


Dip the chicken strips in the egg white and brown them.


Garnish with lettuce and tomato.

How to cut a chicken fillet into strips

To make the chicken sticks tender, cut the breast over the grain. Grains are the small white muscle fibers on the inside of a chicken breast. With a sharp knife (not jagged), cut the chicken breast into a clean slice.


How to bake chicken strips in the Open

You can make these chicken fingers healthier by skipping the deep fryer step and using a deep fryer. Spray the frying basket with non-stick spray and carefully place the coated chicken sticks in the basket. It may be necessary to cook them in batches to avoid overloading the pan. Re-spray the chicken sticks with a residue-free spray. Boil at 400°F/200°C for 5 minutes. Turn and cook for another 5 minutes or until the internal temperature of the chicken is 165°F/74°C.

What to serve with chicken fingers

These chicken sticks are delicious served with a honey mustard sauce. Just mix 1/3 cup mayonnaise, 2 tablespoons honey, 2 tablespoons Dijon mustard and a little of your favorite hot sauce. Or serve them with ketchup or ranch.

If you want to make chicken fingers a heartier dish, serve them with a side dish of rhizomes, celery and roasted potatoes.


Cooked chicken fingers can be frozen for up to 3 months. Just put it in a Ziploc bag (in a single layer) and put it in the freezer. Thaw in the fridge and reheat in the oven.

Make sure the oil does not overheat. The shell will burn while the chicken is still uncooked. If the oil is too cold, it will absorb too much oil.

If you want your chicken fingers to be even more tender, you can marinate them in buttermilk. Just put the chicken strips in buttermilk and put them in the fridge for at least half an hour (or up to 8 hours).


Separate egg yolk and protein in two separate bowls.

Cut the chicken breasts into long strips.

Mix the strips with the egg yolk.

Add crushed garlic, herbs, salt and corn flour.

Beat the egg whites in a bowl until they form whipped egg whites.

Add oil to a frying pan (just enough to fry) and set over medium heat.

Dip the chicken strips in the egg white and brown them.

Garnish with lettuce and tomato.

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