Introduction

This Southern “Fried” Baked Chicken Strips recipe delivers all the crispy, flavorful satisfaction of fried chicken without the guilt. Paired with sweet potato fries and a fresh cabbage salad with homemade ranch dressing, it’s a wholesome and delicious meal perfect for family dinners or casual gatherings.

A white plate holds three main sections: on the left side, there are crunchy baked sweet potato fries, long and orange with some darker edges; to the right of them are two crispy, golden-brown fried chicken tenders with a rough, crunchy texture; above the chicken is a small mound of finely shredded pale cabbage topped with small, bright green chive pieces; next to the cabbage on the far right is a small white bowl filled with creamy white ranch dressing flecked with herbs. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 eggs, whisked
600 g chicken tenderloins (tenders/mini fillets)
2 tbsp olive oil
60 g unsalted butter
Olive oil spray
150 g plain (all-purpose) flour
90 g panko breadcrumbs
1½ tsp sea salt flakes
¼ tsp freshly cracked black pepper
1 tbsp sweet paprika
1 tsp dried oregano
1 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
2 large sweet potatoes, sliced into 1 cm (½ inch) thick fries
1 tbsp cornflour (cornstarch)
1 tsp sweet paprika
½ tsp sea salt flakes
¼ tsp freshly cracked black pepper
2 tbsp olive oil
60 ml buttermilk
60 g whole-egg mayonnaise
60 g sour cream (can be substituted with Greek yoghurt)
1 tbsp fresh lemon juice (can be substituted with apple cider vinegar or white wine vinegar)
2 tbsp finely chopped fresh chives
2 tbsp finely chopped fresh dill, plus extra to garnish (optional)
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp sea salt flakes
¼ tsp freshly cracked black pepper
3 tbsp extra-virgin olive oil
2 tbsp apple cider vinegar
½ tsp sea salt flakes
¼ tsp freshly cracked black pepper
300 g finely shredded green cabbage

Instructions

Step 1: Preheat a large deep baking tray in a 220°C (425°F) (200°C/400°F fan-forced) oven.
Step 2: Make the flour mix – Add the flour, panko breadcrumbs, sea salt, black pepper, sweet paprika, dried oregano, dried thyme, garlic powder, and onion powder to a large, shallow bowl. Stir to combine.
Step 3: Coat the chicken – In another large bowl, add the whisked eggs and 35 g (¼ cup) of the flour mix. Whisk to combine. Add the chicken pieces and stir to coat each piece in the egg mixture.
Step 4: One by one, remove each chicken tenderloin from the egg mixture, letting excess drip off, then coat it in the remaining flour mixture. Use the palm of your hand to press the coating onto the chicken and flatten to an even thickness.
Step 5: Carefully remove the hot baking tray from the oven. Add the olive oil and butter, stirring to melt and combine.
Step 6: Place the coated chicken pieces onto the hot tray, spaced apart. Spray the tops generously with olive oil spray for an even coating.
Step 7: Bake the chicken for 10 minutes until the bottoms are golden brown and crisp. Flip carefully and bake for another 6–8 minutes until golden and crisp. The total baking time should be about 18 minutes for standard-sized tenderloins. Avoid baking longer than 22 minutes to prevent drying out.
Step 8: Remove the chicken from the oven and let it rest for 5 minutes on a wire rack or paper towel to firm up the crust.
Step 9: Make the sweet potato fries – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). (Note: You can bake the fries and chicken simultaneously by placing the chicken on the top rack and fries on the bottom rack. Add fries 5 minutes after the chicken starts baking.)
Step 10: Toss the sweet potato slices with cornflour, paprika, salt, and pepper in a large baking tray.
Step 11: Drizzle with olive oil and toss again to coat evenly.
Step 12: Spread the fries out in a single layer, not touching, and bake for 25 minutes, turning once halfway through.
Step 13: Remove fries from the oven and let sit for 5 minutes to firm up slightly.
Step 14: Make the ranch dressing – Combine buttermilk, mayonnaise, sour cream, lemon juice, chopped chives, dill, garlic powder, onion powder, salt, and pepper in a medium bowl. Stir well.
Step 15: Make the cabbage salad – In a large bowl, toss shredded cabbage with extra-virgin olive oil, apple cider vinegar, sea salt, black pepper, and finely chopped dill using tongs.
Step 16: Serve – Plate sweet potato fries, top with the chicken strips, and add a side of cabbage salad. Serve ranch dressing on the side for dipping. Garnish with extra chives or dill if desired. Alternatively, serve all components family-style for sharing.

Tips & Variations

For extra crispiness, press the flour coating firmly onto the chicken and make sure the baking tray is very hot before adding the chicken.
Substitute sour cream with Greek yoghurt for a lighter ranch dressing.
Add a pinch of cayenne pepper to the flour mix for a spicy kick.
Use regular potatoes instead of sweet potatoes if preferred.
Try fresh herbs like parsley or tarragon in the ranch dressing for varied flavors.
Use an air fryer for cooking the chicken strips instead of the oven for quicker results.

Storage

Store leftover chicken strips and sweet potato fries in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C (350°F) for 10–15 minutes to help restore the crispiness. The cabbage salad and ranch dressing are best kept separate and consumed fresh.

How to Serve

A white plate holds a crispy, golden-brown fried chicken piece centered in the front, showing a crunchy textured breading with darker brown spots from frying. Behind the chicken, there are bright orange sweet potato fries with a slightly charred look and rough edges piled to the left. To the right, a small mound of white coleslaw with thinly shredded cabbage is sprinkled with small green bits of herbs. A white bowl with a creamy white sauce that has small green specks sits near the coleslaw at the plate’s edge. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of tenderloins?

Yes, you can use chicken breasts sliced into strips. Just be sure to pound them to an even thickness to ensure even cooking and tender results.

Is it necessary to spray olive oil on the chicken before baking?

Spraying olive oil helps the coating crisp up and turn golden without deep-frying. If you don’t have spray oil, you can drizzle oil carefully over the chicken, but avoid soaking to maintain crispness.