Chicken Strips
Ingredients
1 pound chicken breasts, cut into strips (or use chicken tenders to begin with)
Buttermilk, enough to cover chicken plus 1⁄2 cup
1 1⁄2 cups flour
2 teaspoons seasoning (I used Emeril’s Essence, you can use whatever blend of seasoning you like)
Oil for frying (I used peanut oil)
Instructions
1. Place chicken in a container and cover with buttermilk. Marinate for at least 20 minutes.
2. In shallow container, combine flour and seasoning. Mix together. Add 1⁄4-1⁄2 cup of buttermilk and stir lightly with a fork while adding. Your goal is to form small lumps in the flour.
3. Heat 1 inch of oil in a large skillet over medium-low to medium heat.
4. Dredge chicken in flour mixture, pressing flour to ensure it adheres well. Cook strips a few at a time for about 1-2 minutes per side.
5. When golden and crispy remove to a paper towel-lined plate. Serve with dipping sauces of choice.
Comments
This is a recipe from the Pioneer Woman. The technique of mixing some buttermilk with the flour worked perfectly to create a lovely, crispy coating. These were fantastic and I can’t wait to make them again.
Internet - Pioneer Woman