Store-bought chicken jerky has had recall trouble — making it yourself means one ingredient and total control.
Chicken Jerky Strips
A single-ingredient chew: thin strips of chicken breast slow-baked until chewy. No additives, no mystery.
Ingredients
Method
- Preheat oven to 200°F (95°C); line two sheets.
- Trim fat and slice chicken into ⅛-inch strips (easier when partly frozen).
- Lay in a single layer, no overlap.
- Bake 2–3 hours until fully dry and leathery.
- Cool completely before serving.
Notes
No salt, oil or seasoning. Thinner slices dry faster and store better.
🐾 Vet-informed safety note. Use plain chicken only — no seasoning, garlic or onion. Dry fully to prevent spoilage, and always supervise chewing. Make small batches (no preservatives).
Storage & make-ahead
Airtight in the fridge up to 1 week, or freeze up to 3 months.
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