You’ll never want the restaurant version again after trying these Homemade Chicken Strips with Horseradish Dipping Sauce. They’re tender, flavorful, and a guaranteed hit.
These Homemade Chicken Strips with Horseradish Dipping Sauce are something of a legend in my family. They’re the birthday meal of choice for nearly all of my siblings and, now, for our spouses and our kids, too. My mom typically serves them alongside home fries and loaded candy bar cake, but it’s perfectly acceptable to fill up on on chicken.
In addition to being tender and perfectly seasoned, these little nuggets of magic are so special to me because they’re representative of home. They’re my family’s version of the fatted calf and, let me tell you, know one at your house will be asking, “Where’s the beef?” when these Homemade Chicken Strips with Horseradish Dipping Sauce are on the menu.
Homemade Chicken Strips with Horseradish Dipping Sauce
4 lbs. chicken breast
1 1/4 cup milk (even non-dairy is okay)
4 cups all-purpose flour
2 tbs seasoned salt plus more for sprinkling
2 cups mayonnaise
1/4 cup mustard
2 tbs creamy horseradish
Trim fat from chicken breasts and cut into one-inch wide strips. Mix together the milk and the eggs in a large bowl and add the chicken strips. For best results, let the chicken sit in the refrigerator overnight, or for at least two hours.
When it’s time to cook the chicken, heat a half inch of vegetable oil in a large skillet over high heat. In a large bowl, combine the flour and the seasoned salt. Sprinkle some extra seasoned salt over the heating oil. Working one handful at a time, transfer several chicken strips from the milk mixture to the flour. Toss to coat them evenly.
When oil is hot, gently lay breaded chicken strips in the skillet. Resist turning them frequently; instead, let the strips cook thoroughly on one side before turning. Pay attention to the how fast the chicken cooks, and turn down the heat if they seem to be cooking too quickly. Repeat the process of breading and cooking the chicken until it’s all done.
Place cooked chicken strips on a paper towel-lined baking sheet and keep them warm in an oven set to a low temperature.
To make the sauce, whisk together the mayonnaise, mustard, and horseradish in a medium bowl. Adjust amounts of each ingredient to taste.
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