There’s something downright comforting about a basket of hot, crispy chicken strips, and Dairy Queen’s version might just be the most iconic of all. Combining perfectly seasoned tenders with golden fries, Texas toast, and a side of peppery country gravy, this dish is a nostalgic favorite for families, road-trippers, and late-night snackers alike. Now, you don’t have to hit the drive-thru to enjoy the crave-worthy crunch—this Copycat Dairy Queen Chicken Strip Basket Recipe brings all the DQ magic to your own kitchen!
We’ve painstakingly recreated not just the flavor-packed chicken, but also give you tips for nailing all the classic basket fixings. Whether you’re feeding a hungry crowd or treating yourself to a homemade treat, these strips are guaranteed to satisfy. And if you love fried classics, don’t miss our recipe collections for fried-dish and sauce to elevate your next feast even further.
Table of Contents
How to make Chicken Strip Basket
This copycat recipe uses a combination of buttermilk marinade, crispy breading, and the right blend of spices to achieve that signature Dairy Queen flavor and texture. For the best results, make sure to marinate your chicken for at least an hour—this keeps the strips juicy and flavorful inside. Fry them up until they’re beautifully golden, serve with thick Texas toast, hot fries, and don’t forget a side of creamy pepper gravy for a true DQ experience!
Nutrition facts
- Calories: Approximately 780 per basket (4 strips, fries, toast, gravy)
- Total Fat: 38g
- Protein: 38g
- Carbohydrates: 68g
- Sodium: 2080mg
*Values based on average Dairy Queen basket. Homemade version may vary.
Ingredients
- 2 pounds boneless skinless chicken breasts (cut into ½-inch strips) — 🛒 Buy on Amazon
- 1 cup buttermilk — 🛒 Buy on Amazon
- 1 large egg — 🛒 Buy on Amazon
- 1 tablespoon paprika — 🛒 Buy on Amazon
- 1 tablespoon ground black pepper — 🛒 Buy on Amazon
- 1 tablespoon onion powder — 🛒 Buy on Amazon
- 1 tablespoon garlic powder — 🛒 Buy on Amazon
- 1 tablespoon coarse kosher salt — 🛒 Buy on Amazon
- 2 cups all-purpose flour — 🛒 Buy on Amazon
- 2-3 cups vegetable oil (for frying) — 🛒 Buy on Amazon
- Texas toast, for serving — 🛒 Buy on Amazon
- Frozen fries, for serving — 🛒 Buy on Amazon
- Pepper country gravy (homemade or store-bought) — 🛒 Buy on Amazon
Tools you’ll need
- Heavy-bottomed skillet or Dutch oven
- Kitchenthermometer (for oil)
- Mixing bowls
- Wire rack & baking sheet
- Tongs
- Paper towels
Instructions
- Prep the chicken: Cut chicken breasts into ½-inch thick strips and set aside.
- Marinate: In a bowl, whisk together buttermilk, egg, paprika, black pepper, onion powder, garlic powder, and kosher salt. Add chicken strips and marinate for at least 1 hour (or overnight for best results).
- Prepare breading: In another bowl, combine flour, additional spices if desired, and prepare a station next to the marinade.
- Bread the strips: Dredge marinated chicken strips in flour mixture, pressing to coat well. Repeat if double coating for extra crunch.
- Heat oil: Pour oil into skillet to 1.5 inches deep and heat to 350°F (175°C).
- Fry: Carefully fry the strips in batches, turning once, until golden brown and cooked through (about 5-6 minutes per batch). Place strips on wire rack to drain excess oil.
- Serve: Plate with fries, Texas toast, and pepper gravy. Enjoy immediately for maximum crispness!
What to serve with
Drinks:
- Iced tea or homemade lemonade (find inspiration in our drinks collection)
- Classic milkshakes—try vanilla or chocolate for that DQ feel!
Sides:
- Homestyle fries (crinkle-cut works best)
- Texas toast—thick and buttery, best served warm
- Creamy coleslaw or a simple salad for a fresh touch
- Pepper country gravy for dipping (a must!)
Variations
- Honey BBQ Chicken Strips: Toss finished strips in honey BBQ sauce for a sweet and tangy twist.
- Spicy version: Add cayenne or chipotle powder to both the marinade and breading.
- Air fryer method: Spray breaded strips with oil and air fry at 400°F for 10-12 minutes, turning halfway.
- Gluten-free: Use gluten-free flour blends and certified gluten-free bread for toasting.
Ingredient Substitutes
- Buttermilk
- Substitute: 1 cup milk + 1 tbsp lemon juice (let stand 5 minutes)
- Chicken Breasts
- Substitute: Chicken tenders or boneless, skinless thighs
- Flour
- Substitute: Gluten-free all-purpose blend or ground pork rinds (for low-carb)
- Egg
- Substitute: 2 tbsp mayonnaise or 1 tbsp plain Greek yogurt
- Paprika
- Substitute: Smoked paprika or chili powder
- Onion powder & Garlic powder
- Substitute: Finely grated fresh onion or garlic, or omit as needed
- Kosher Salt
- Substitute: Sea salt or table salt (reduce quantity slightly)
Ingredients
2 pounds boneless skinless chicken breasts (cut into ½-inch strips)
1 cup buttermilk
1 large egg
1 tablespoon paprika
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon coarse kosher salt
2 cups all-purpose flour
2-3 cups vegetable oil (for frying)
Texas toast, for serving
Frozen fries, for serving
Pepper country gravy (homemade or store-bought)
Instructions
Cut chicken into strips and set aside.
In a bowl, mix buttermilk, egg, paprika, pepper, onion powder, garlic powder, and salt.
Add chicken to marinade and refrigerate at least 1 hour.
Combine flour and a pinch of extra seasoning in a shallow bowl.
Dredge marinated chicken in flour, coating thoroughly.
Heat oil in skillet to 350°F (175°C).
Fry strips in batches, 5–6 minutes each side, until golden and cooked through.
Drain on wire rack, repeat with remaining chicken.
Serve with fries, toast, and pepper gravy.
