The Spicy Chick-n-Strips were brought back for a limited-time test at select Georgia locations from July 20 through September 12, 2026, after having been removed from the menu in 2023. This is a homemade interpretation designed to get close to the original, not Chick-fil-A’s exact proprietary recipe.
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What makes Chick-fil-A’s Spicy Chick-n-Strips special
Chick-fil-A describes their Spicy Chick-n-Strips as using the most tender part of the chicken breast, marinated and seasoned with a spicy blend of peppers, freshly breaded, and cooked in 100% refined peanut oil. The key elements are the buttermilk-pickle brine, which deeply tenderizes and flavors the chicken, and the double-layered spicy breading that gives these strips their signature crunch and heat. Using peanut oil for frying not only enhances crispiness but also brings a subtle, authentic flavor that other oils lack. This recipe follows the same principles, using a 1:1 ratio of marinade to chicken by weight and a blend of paprika, cayenne, garlic, and onion to get close to the original spice profile.
Ingredients
- 1 lb chicken breast tenders
- 1 cup buttermilk
- 1/4 cup dill pickle juice
- 1 large egg
- 1 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 tsp salt
- for frying refined peanut oil
Tools you’ll need
- Mixing bowls (for marinade and breading)
- Shallow dish (for seasoned flour)
- Whisk
- Tongs
- Wire rack or paper towels (for draining)
- Deep skillet or fryer
- Instant-read thermometer (for oil and chicken)
How to make it
- Marinate the chicken: Combine 1 cup buttermilk and 1/4 cup dill pickle juice in a bowl. Add 1 lb chicken breast tenders, ensuring they’re fully submerged. Marinate in the refrigerator for at least 30 minutes and up to overnight. This step is essential—acidic buttermilk and salty pickle juice break down proteins in the meat, resulting in a juicier and more flavorful strip.
- Mix the seasoned flour: In a shallow dish, whisk together 1 cup all-purpose flour, 1 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, and 1 tsp salt. These spices mirror the blend of peppers and aromatics that power the original’s heat and savoriness.
- Prepare the egg wash: In a separate bowl, beat 1 large egg. The egg helps breading adhere and creates a thicker crust.
- Bread the chicken: Remove chicken from marinade and pat dry (leaving the surface slightly damp for better adhesion). Dip each strip in the beaten egg, then dredge thoroughly in the seasoned flour. For extra crunch, repeat the egg and flour steps (double-dip). Allow the breaded strips to rest on a wire rack for 5 minutes—this resting time helps the coating set, leading to a crispier finish in the fryer.
- Heat the oil: Pour refined peanut oil into a deep skillet or fryer to a depth of 1.5–2 inches. Heat to 350°F. Peanut oil’s high smoke point allows for crisp frying without burning, and its neutral flavor highlights the breading’s spice blend.
- Fry the strips: Fry chicken strips in batches, 3-4 minutes per side, until golden brown and an internal temperature of 165°F is reached. Avoid overcrowding the pan—doing so drops oil temperature and leads to greasy, soggy breading.
- Drain and serve: Transfer finished strips to a wire rack or paper towels to drain excess oil. Serve hot, ideally with your favorite Chick-fil-A sauce or a classic honey mustard.
How close is it to the original?
This copycat recipe comes close to Chick-fil-A’s Spicy Chick-n-Strips in both flavor and juiciness, especially if you marinate the chicken and use peanut oil. The breading is pleasantly spicy and crisp, with the marinade ensuring tender meat. At home, the breading may be a bit less uniform than the fast-food version, but the heat and texture are very similar. Fans consistently praise the juiciness and bold flavor of the original strips, and this version aims to deliver the same experience, though spice can be adjusted to taste.
Troubleshooting
- Chicken not tender: Skipping or shortening the marinade leads to tougher, less flavorful strips. Marinate for at least 30 minutes, ideally longer.
- Breading falls off: Not allowing the breaded strips to rest before frying can cause the coating to slip. Let them sit for 5 minutes after breading.
- Soggy breading: Overcrowding the pan lowers the oil temperature, resulting in soggy strips. Fry in batches and keep oil at 350°F.
- Too mild or too spicy: Adjust cayenne pepper in the breading to suit your heat preference. More for extra kick, less for milder strips.
Variations
- Mild version: Reduce or omit cayenne and paprika for a classic, non-spicy strip.
- Gluten-free: Substitute a cup-for-cup gluten-free flour blend. The texture will change slightly but still yields a crisp coating.
Ingredient substitutes
- Oil: If peanut oil is unavailable or allergies are a concern, use canola or vegetable oil. The flavor will differ slightly from the original.
- Pickle juice: Apple cider vinegar plus a pinch of sugar can stand in, but the flavor will be less reminiscent of Chick-fil-A.
Storage
Store leftover strips in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8–10 minutes to restore crispiness; microwaving will make them soggy.
FAQ
- What are the ingredients in Chick-fil-A spicy chicken strips?
- The original uses chicken breast tenders marinated and seasoned with a spicy blend of peppers, hand-breaded, and fried in 100% refined peanut oil. This recipe uses buttermilk, pickle juice, flour, paprika, cayenne, garlic and onion powder, black pepper, and salt to get close to the original.
- How to make Chick-fil-A strips at home?
- Marinate chicken tenders in buttermilk and pickle juice, then double-dip in seasoned flour and egg before frying in peanut oil at 350°F. Full steps are above.
- Why doesn’t Chick-fil-A make spicy chicken strips?
- Spicy Chick-n-Strips were discontinued in 2023 but returned for a limited-time regional test in Georgia from July 20 through September 12, 2026.
- What happened to Chick-fil-A spicy chicken strips?
- They were removed from the menu in 2023 and brought back for a limited-time test in July 2026 at select Georgia locations.
- Are Chick-fil-A strips healthy?
- Three spicy strips contain about 270 calories, 12g fat, 16g carbs, and 27g protein (see nutrition data for details).
- How many calories are in 3 Chick-fil-A tenders?
- Three spicy Chick-n-Strips have approximately 270 calories according to published nutrition info.
- Why do Chick-fil-A strips taste different?
- The flavor comes from the buttermilk-pickle marinade, spicy seasoning blend, and frying in refined peanut oil. This combination is unique to Chick-fil-A’s process.
- When and where can I order the Spicy Chick-fil-A Chick-n-Strips?
- As of July 2026, they are available for a limited time at select Georgia Chick-fil-A locations.
Sources
- Official Chick-fil-A Spicy Chick-n-Strips description
- Southern Living coverage of the strips’ return
- Nutrition data for Spicy Chick-n-Strips (3 count)
For more homemade fast-food classics, try our fried chicken copycats or browse all meat recipes.
Ingredients
1 lb chicken breast tenders
1 cup buttermilk
1/4 cup dill pickle juice
1 large egg
1 cup all-purpose flour
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1 tsp salt
for frying refined peanut oil
Instructions
Combine buttermilk and pickle juice in a bowl; add chicken tenders and marinate for at least 30 minutes (up to overnight) in the refrigerator.
In a shallow dish, whisk together flour, paprika, cayenne, garlic powder, onion powder, black pepper, and salt.
In another bowl, beat the egg.
Remove chicken from marinade and pat dry. Dip each strip in egg, then dredge thoroughly in the seasoned flour mixture. For extra crunch, repeat the egg and flour steps.
Heat refined peanut oil in a deep skillet or fryer to 350°F.
Fry chicken strips in batches for 3-4 minutes per side, or until golden brown and cooked through (internal temperature 165°F).
Drain on a wire rack or paper towels. Serve hot.
