These Jack Daniel’s Chicken Strips are a delicious TGI Fridays copycat: panko-and-sesame crusted chicken tossed in a sticky whiskey BBQ glaze. You can air fry, pan fry, or oven-bake the chicken. Once golden and crispy, toss the strips in the warm Jack Daniel’s-style sauce for a crowd-pleasing appetizer or quick meal.
Table of contents
- Ingredients
- Instructions
- Bread the chicken
- Air fry the chicken
- Sauce the chicken
- How to cook the chicken in the oven
- How to pan fry the chicken
- Recipe tips
- How to serve the chicken
- Storage and reheating
- More copycat recipes
I used to order these Jack Daniel’s-style chicken strips at TGI Fridays all the time; they’re irresistible—crispy, sesame-crusted chicken coated in a sweet, slightly smoky whiskey BBQ glaze. I developed this home version using a homemade Jack Daniel’s-style BBQ sauce that balances honey, brown sugar, whiskey flavor, and ketchup for a glossy, sticky finish.
Ingredients
- Boneless, skinless chicken breasts – cut into about 1-inch pieces so the cooked pieces resemble short strips.
- Eggs – 4 large eggs, whisked, for the egg wash.
- All-purpose flour – for the first dry dredge.
- Chicken seasoning – a simple blend of dried parsley, salt, garlic powder, onion powder, paprika, and black pepper adds great flavor.
- Panko breadcrumbs – for a light, extra-crispy coating.
- Sesame seeds – mixed with the panko for flavor and texture, and sprinkled on at the end if desired.
- Cooking spray – to help the breading brown when air frying or baking. For pan frying, use canola or vegetable oil (about 1 cup to start).
- Jack Daniel’s-style BBQ sauce – a homemade whiskey BBQ glaze makes these special; warm the sauce slightly before tossing so it coats evenly.
Instructions
Follow these streamlined steps for crisp, saucy chicken strips. Photos are helpful as you go, and a full ingredient list with exact quantities appears in the recipe card below.
Bread the chicken
- Set up the breading station. Whisk the eggs in one shallow bowl, place the flour in a second bowl, and mix panko with sesame seeds in a third shallow bowl.
- Season the chicken. Cut the chicken into 1-inch pieces and toss with chicken seasoning until evenly coated.
- Bread the pieces. Dip each piece into the egg, let excess drip off, dredge in flour, return to the egg, then press into the sesame-panko so all sides are coated. Place finished pieces on a cutting board and repeat.
Air fry the chicken
- Arrange breaded chicken in the air fryer basket in a single layer with space for air circulation.
- Lightly spray with cooking spray and air fry at 400°F for 4 minutes.
- Flip, spray again, and cook another 4 minutes. Transfer cooked pieces to a wire rack while you finish the rest.
Sauce the chicken
- Place the hot, cooked strips in a large bowl.
- Warm the Jack Daniel’s-style BBQ sauce to room temperature or slightly warmed, pour over the chicken, and gently toss with tongs until evenly coated.
Important: Do not sauce the strips until you are ready to serve. Sauced strips should be eaten immediately to preserve their crisp texture.
How to cook the chicken in the oven
If you don’t have an air fryer, baking works very well.
- Preheat oven to 425°F (use convection if available).
- Place breaded pieces on a wire rack set over a foil-lined baking sheet and spray lightly with cooking spray.
- Bake 12–15 minutes until golden. If baking directly on a sheet, flip halfway through.
- Toss with warm sauce and serve immediately.
How to pan fry the chicken
For a classic fried finish, pan frying produces extra crisp results.
- Pour enough canola or vegetable oil into a large skillet to reach about 1/2 inch deep (start with ~1 cup and add as needed).
- Heat the oil over medium-high until hot, then fry the chicken in batches without overcrowding.
- Fry 3–4 minutes per side until golden brown, then transfer to a wire rack over paper towels to drain.
- Once all batches are done, toss only the portion you will serve in the warmed sauce and enjoy immediately.
Recipe tips
- Use one hand for wet and one for dry when breading. This minimizes mess and prevents clumps.
- Only sauce what you will eat right away. Saucing too soon makes the coating soggy.
- Warm the sauce before tossing. Cold sauce will cool the chicken and reduce crispness; microwave the sauce briefly or leave it at room temperature.
- To make this gluten-free: swap all-purpose flour for a gluten-free blend or rice flour and use gluten-free panko breadcrumbs.
How to serve the chicken
Finish with diced green onions and extra sesame seeds for a bright, crunchy garnish. These strips work as an appetizer, snack, or main dish; consider these serving ideas:
- Serve over steamed white or brown rice for a simple meal.
- Use iceberg lettuce leaves to make quick lettuce wraps.
- Turn them into sliders on small rolls topped with coleslaw.
- Pair with fries, mashed potatoes, or a fresh salad for a fuller plate.
Storage and reheating
This recipe yields about 4 dozen chicken strips. Uncooked, breaded strips freeze well for up to 3 months in a freezer-safe container.
Cook from frozen in the air fryer by adding about 2 extra minutes per side (about 5 minutes per side at 400°F). In the oven, add about 2 minutes to the baking time (about 14 minutes at 425°F).
Cooked, unsauced strips keep in the refrigerator for up to 5 days in an airtight container. Reheat in the air fryer at 400°F for 2–3 minutes, or in the oven at 425°F for 4–5 minutes to restore crispness. Avoid microwaving, which will soften the breading. Do not save sauced strips for reheating; they become soggy.
More copycat recipes
If you enjoyed this, try other popular restaurant-style recipes made at home.
Avocado Egg Rolls
Broccoli Cheddar Soup
Pasta Fagioli Soup
Animal Style Burger
Fuji Apple Chicken Salad (Panera Bread Copycat)
Southwestern Egg Rolls
Jack Daniel’s Chicken Strips
48 chicken strips
25 minutes
8 minutes
33 minutes
Whitney Bond
Ingredients
- 4 large eggs, whisked
- 1 cup all-purpose flour
- 3 cups panko breadcrumbs
- 2 tablespoons sesame seeds
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons chicken seasoning (see notes for blend)
- cooking spray
- 1 cup Jack Daniel’s-style BBQ sauce, warmed
Instructions
Bread the chicken.
- Whisk the eggs in a shallow bowl.
- Place the flour in a second shallow bowl.
- Combine panko and sesame seeds in a third shallow bowl.
- Cut chicken breasts into roughly 1-inch cubes and toss with chicken seasoning.
- Dip each piece into the egg, let excess drip, dredge in flour, dip again in egg, then press into the sesame-panko until fully coated. Repeat until all pieces are breaded.
Air fry the chicken.
- Arrange breaded chicken in the air fryer basket with space for air to circulate.
- Spray lightly with cooking spray and air fry at 400°F for 4 minutes.
- Flip, spray again, and air fry 4 more minutes until golden and cooked through.
Sauce the chicken.
- Place the hot cooked strips in a large bowl.
- Pour warm or room-temperature BBQ sauce over the chicken and gently toss until coated.
- Do not sauce until ready to eat; once sauced, serve immediately to keep the coating crisp.
- Garnish with sesame seeds and diced green onions if desired.
Notes
- Oven baking: Preheat to 425°F. Place breaded pieces on a wire rack over a foil-lined baking sheet, spray, and bake 12–15 minutes until golden. Flip only if baking directly on a sheet.
- Pan frying: Heat oil to 1/2 inch deep in a skillet over medium-high. Fry in batches 3–4 minutes per side and drain on a wire rack over paper towels.
- Breading tip: Use one hand for wet ingredients and one for dry to avoid clumping and messy hands.
- Saucing tip: Warm the sauce to prevent cooling the chicken and to help it coat evenly.
- Gluten-free option: Substitute a gluten-free flour blend or rice flour and use gluten-free panko breadcrumbs.
Nutrition Facts (per strip)
Calories: 59 kcal
Carbohydrates: 7 g | Protein: 4 g | Fat: 1 g
Sodium: 111 mg | Sugar: 2 g | Fiber: 0.4 g