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TGI Fridays Jack Daniels Chicken Strips Irresistible Real Smoky Glaze You Need

Jack Daniels Chicken Strips recipe, served and ready to eat, easy homemade dish

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Enjoy TGI Fridays Jack Daniels Chicken Strips made at home with bold Jack Daniels chicken sauce and crispy chicken strips. Perfect for an easy dinner or a family dinner any weeknight. This recipe brings that smoky glaze right to your table.

Ingredients

Scale
  • 1 1/2 lbs boneless skinless chicken tenders
  • peanut oil or vegetable or canola oil enough to fill a large heavy bottomed pot about 2 inch deep
  • 1 cup all purpose flour
  • 1 cup panko breadcrumbs
  • 1 Tbsp sesame seeds
  • 1 tsp paprika
  • 3/4 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 large eggs lightly beaten
  • 1/4 cup buttermilk or regular milk
  • 1 cup whiskey glaze more or less to taste
  • additional sesame seeds for garnish
  • minced fresh parsley for garnish

Instructions

  1. Heat the oil in a heavy pot over medium heat until it reaches 350°F. Arrange a baking sheet with paper towels and a wire rack nearby.
  2. Cut the chicken tenders lengthwise into halves.
  3. Set up a breading station with wax paper on a plate and two shallow bowls—one with combined breading ingredients and the other with beaten eggs and buttermilk.
  4. Coat each chicken strip first in the breading mix, shaking off excess, then dip in the egg mixture, allowing excess to drip off, and finally coat again thoroughly in the breading. Place each breaded strip on the wax paper.
  5. Fry 4 to 5 strips at a time in the hot oil for 5 to 6 minutes, turning halfway until golden and cooked through. Transfer cooked strips to the wire rack.
  6. Toss the fried chicken strips in whiskey glaze just before serving.
  7. Garnish with sesame seeds and minced parsley. Serve with extra sauce on the side.

Notes

  • The Copycat Whiskey Glaze recipe is available in the Chef Tips section
  • Calorie counts do not include oil or whiskey glaze amounts as they vary by usage
  • Serves about 4 people

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