Fried Buttermilk Chicken Strips Recipes

EASY BUTTERMILK FRIED CHICKEN STRIPS RECIPE - (4.3/5)

Steps:

• In a medium bowl, mix buttermilk, salt, cayenne pepper, garlic powder, and paprika to make the marinade. Place chicken in a large bowl or a large Ziploc bag. Pour marinade over chicken and seal tightly. Keep in the refrigerator for 2 to 4 hours. In a shallow dish used for dredging, mix the flour, salt, pepper, paprika, garlic powder, and baking powder. Parmesan cheese and bread crumbs also make good additions if you like. Then add buttermilk and combine until mixture is evenly clumpy. Remove chicken from refrigerator and shake off buttermilk mixture. Dredge chicken in flour mixture and prepare to fry. Heat oil in a large, deep and heavy skillet. When oil is hot and shimmering, carefully place coated chicken in hot oil and fry until golden brown and juices run clear. Drain on paper towels

BUTTERMILK FRIED CHICKEN TENDERS

Steps:

• To marinate the chicken: In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
• To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
• Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
• To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
• Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.
• Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying.
• Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.

DELISH BUTTERMILK FRIED CHICKEN STRIPS

Steps:

• Soak chicken in buttermilk several hours or over night.
• Drain off buttermilk into a dipping container and whisk in eggs.
• Coat chicken with half of each of the seasonings: salt, pepper, garlic, and cayenne.
• In another dipping container mix crackers and flour along with remaining seasonings.
• Next, dip the breast into dry then wet, then back into dry again.
• Shallow fry in batches of peanut oil heated to 350 in a cast iron skillet until golden brown, about 8-10 min per side.

FRIED BUTTERMILK CHICKEN STRIPS

Steps:

• Soak chicken tenders in buttermilk for 20 to 30 minutes in the refrigerator.
• While chicken is soaking, combine flour, salt, garlic salt, mustard powder, paprika, and pepper in a large brown bag.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Drain chicken and shake lightly to remove excess buttermilk. Chicken should still be damp. Drop chicken into the bag of seasoned flour and shake until well coated.
• Drop chicken into hot oil, about 6 pieces at a time, depending on the size of your pot. Cook until golden brown, crispy, and no longer pink in the centers, 6 to 8 minutes. Remove from oil and drain on paper towels. Sprinkle with salt and pepper while still warm.

SPICY GARLIC BUTTERMILK BATTERED FRIED CHICKEN STRIPS

Steps:

• In a deep bowl mix together buttermilk, pepper sauce, and mashed garlic.
• Cut chicken breasts in half lengthwise so that they are in strips roughly 1 inch wide and 4-7 inches long.
• Add chicken to buttermilk, pepper, garlic mix and stir so that chicken is well coated. Cover the bowl and marinate in the refrigerator several hours or overnight.
• Remove chicken from refrigerator about 1/2 hour before cooking.
• In a shallow dish mix together the all purpose flour, oregano, garlic powder, paprika, cayenne, salt, and ground pepper. Exact amounts of spices can be adjusted to personal tastes.
• Remove chicken from buttermilk mixture one piece at a time shake off excess liquid and then toss into flour mixture to coat. Place each piece on a clean dry baking pan. When all pieces are coated, dip each piece, one at a time again, into buttermilk and toss again in flour mixture, remove and set in back into baking pan.
• Pour about 1 1/2 inches of vegetable oil (canola, corn, peanut, etc.) into a heavy skillet or use a deep fryer filled with oil (as per fryer specifications), and heat oil to 360 degrees.
• Carefully drop pieces of chicken a few at a time into hot oil and cook about 3-4 minutes until pieces are golden brown. Do not add too many pieces at one time or the oil temperature will drop too low.
• Remove chicken from hot oil and place on clean paper towels to drain. These serve immediately or allow to cool to room temperature.
• For extra spicy chicken increase amount of cayenne pepper in flour mixture.

SOUTHERN FRIED CHICKEN STRIPS

Steps:

• In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture., In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.

CRISPY BUTTERMILK CHICKEN STRIPS

Steps:

• Preheat the oven to 200 degrees F (95 degrees C).
• Slice each chicken breast into thick strips.
• Whisk flour, Italian seasoning, salt, pepper, and cayenne together and pour into a gallon-sized resealable plastic bag. Pour buttermilk into a shallow dish.
• Fill a heavy-bottomed pan at least 4 inches deep with oil and heat it to 350 degrees (175 degrees C).
• Place several chicken strips in the plastic bag. Seal the bag and shake a couple of times until strips are coated. Repeat to coat remaining strips. Dip each strip into buttermilk, then back into the flour mixture.
• Fry the strips, 4 or 5 at a time, in the hot oil until golden brown and no longer pink in the centers, 6 to 8 minutes. Drain on paper towels, then transfer to a baking sheet to keep warm in the oven as you fry the remaining strips.

FRIED CHICKEN STRIPS

Steps:

• In a shallow bowl, combine the first 5 ingredients. In another shallow bowl, beat egg and milk. Dip chicken into egg mixture, then cracker mixture. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.