Chewy Chicken Jerky

Chewy Chicken Jerky

Posted by Kim McCosker on

Chewy Chicken Jerky

Serves 16 pieces


  • 2 boneless, skinless chicken breasts


  • Preheat the oven to 140°C.
  • Line a baking tray with baking paper.
  • Using a sharp knife, slice the chicken breast lengthways, with the grain, into thin strips.
  • Set the strips on the prepared tray, and bake for 2 hours.
  • Check the chicken before removing from the oven.
  • For dry and hard jerky, slice in ½ cm strips, for soft and chewy into 1cm strips.
  • Allow the chicken to cool completely before serving.

Recipe Notes

These will keep in the fridge for 2 to 3 weeks in an air-tight container.

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