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Chicken Jerky For Dogs


  • Olive oil, to grease wire rack
  • 1 pound chicken breast


  • Preheat oven to 250ºF.
  • Grease a wire rack with olive oil (or coconut oil) and place on top of a cookie sheet. This will allow the air to circulate as the chicken is dehydrating. Set aside.
  • Trim chicken of all visible fat.
  • Slice the chicken 1/8th inch to 1/4 inch thick.
  • Place the chicken slices on a rack and cook for 2 hours *(check them after an hour and then every thirty minutes or so. Everyone's oven can vary a little, so after you make them once you can adjust the time as necessary).
  • Flip them over after 2 hours and continue to dehydrate in the oven for another 45 minutes, or until fully crisp.


  • Want to change up the flavor? Sprinkle a conservative amount of dog-approved spices onto the chicken strips before putting them in the oven. My two favorite combos are: Ground ginger and Ground turmeric with a pinch of ground black pepper. See the video above for example! 
  • Since there are no preservatives added to this jerky, I personally like to keep them in an airtight container in the refrigerator for up to 2 weeks.