Spicy Garlic Buttermilk Battered Fried Chicken Strips Recipes

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FRIED BUTTERMILK CHICKEN STRIPS



Fried Buttermilk Chicken Strips image

These buttermilk chicken strips are crunchy on the outside, moist on the inside!

Provided by Gmshafer

Categories     Meat and Poultry Recipes     Chicken     Chicken Tenders Recipes

Yield 4

Number Of Ingredients 10

1 ½ pounds chicken tenders
2 cups buttermilk
1 ½ cups all-purpose flour
1 tablespoon salt
1 tablespoon garlic salt
2 teaspoons mustard powder
1 teaspoon ground paprika
1 teaspoon ground black pepper
2 cups peanut oil, or as needed
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 43.1 g, Cholesterol 101.8 mg, Fat 17.2 g, Fiber 1.7 g, Protein 45 g, SaturatedFat 3.3 g, Sodium 3317.6 mg, Sugar 6.1 g

SPICY BUTTERMILK-BATTERED FRIED CHICKEN



Spicy Buttermilk-Battered Fried Chicken image

Spicy, well-seasoned fried chicken from "25 Years Of Favorite Brand Name Recipes". Adjust the cayenne pepper to your personal tastes. If you're an atomic wing eater at the local bar, you may want to increase it!

Provided by Christmas Carol

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups buttermilk
3 teaspoons red pepper sauce
1 (3 -4 lb) chicken, cut into 8 pieces rinsed and patted dry
2 1/2 cups all-purpose flour
1 tablespoon dried oregano
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper
1 tablespoon salt
1 teaspoon fresh ground black pepper
canola oil (for frying)

Steps:

  • In a shallow baking dish, whisk together the buttermilk and red pepper sauce. Add chicken pieces and turn to coat. Cover and refrigerate for a minimum of 2 hours and up to 24.
  • In a shallow baking dish, whisk together the flour, oregano, garlic powder, paprika, cayenne pepper, salt, and freshly ground black pepper. Toss the chicken pieces in the seasoned flour, a few at a time, until well-coated. Dip chicken in the buttermilk mixture, then coat again in the flour mixture.
  • In a large heavy skillet, pour oil to a depth of 1 inch. Heat the oil to 350°F (Use a deep-fry thermometer to measure the temperature.).
  • Carefully add chicken pieces in a single layer, skin side down. Fry about 4 minutes, turn over, and fry the other side for about 4 minutes. Turn again, frying for a total of about 15 minutes, or until chicken is evenly golden brown, crisp, and cooked through. (170F breast meat; 180F dark meat).
  • Carefully remove cooked chicken from pan. Place on a paper towel-lined plate to drain. Serve warm or at room temperature.

Nutrition Facts : Calories 1079.7, Fat 53.3, SaturatedFat 15.5, Cholesterol 260.1, Sodium 2207.9, Carbohydrate 68.8, Fiber 3.1, Sugar 6.3, Protein 76.1

SPICY GARLIC BUTTERMILK BATTERED FRIED CHICKEN STRIPS



Spicy Garlic Buttermilk Battered Fried Chicken Strips image

Tasty mixture of spice and garlic create a crispy chicken coating that will be the hit any time it is served.

Provided by Bruce Gurnick

Categories     Chicken Breast

Time 1h

Yield 8 strips, 4-6 serving(s)

Number Of Ingredients 12

2 lbs boneless skinless chicken breasts
2 cups buttermilk
1 teaspoon red pepper sauce
2 garlic cloves, mashed
2 cups all-purpose flour
1 tablespoon dried oregano
1 tablespoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups vegetable oil

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.

Nutrition Facts : Calories 1514.3, Fat 116.8, SaturatedFat 16.2, Cholesterol 150.2, Sodium 717.4, Carbohydrate 57, Fiber 2.6, Sugar 6.2, Protein 59.4

HOT HONEY FRIED CHICKEN STRIPS



Hot Honey Fried Chicken Strips image

This craggy, crunchy, slightly spicy version of fried chicken topped with spicy honey is the perfect comfort food! As written, this recipe prepares the chicken as easy to snack on strips, but you can easily adapt for full pieces or even go smaller for spicy chicken nuggets!

Provided by Jaymee Sire

Categories     main-dish

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 11

1 pound boneless, skinless chicken thighs (or breasts, if you prefer)
Kosher salt and freshly cracked black pepper
1 1/3 cups buttermilk
Safflower oil, for frying
1/4 cup honey
Hot sauce, such as Sriracha
2 cups all-purpose flour
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 tablespoon garlic powder (optional)
1 tablespoon onion powder (optional)

Steps:

  • Place one sheet of plastic wrap on a clean cutting board (see Cook's Note). Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 to 1/2 inch thick. Cut each chicken thigh into 3 even strips. Transfer to a shallow bowl. Repeat with the remaining chicken. Sprinkle with a pinch of salt.
  • Pour 1 cup buttermilk over the chicken. Marinate at room temperature for 20 to 25 minutes or overnight in the fridge if time allows.
  • When ready to cook, preheat the oven to 200 degrees F. Pour about 1 inch of oil into a deep, heavy bottomed pot or Dutch oven. Heat over medium-high until a deep-fry thermometer registers 350 to 375 degrees F.
  • Stir together the 1/4 cup honey in a small bowl with as much hot sauce as you like (I use 1 tablespoon, but I like it spicy.) Set aside until ready to serve.
  • Stir together the flour, paprika, cayenne, 1 tablespoon salt and 1 tablespoon pepper in a large bowl. Stir in the garlic powder and onion powder if using.
  • Stir the remaining 1/3 cup of buttermilk into the flour mixture until it has a chunky consistency.
  • Working with 1 piece at a time, dredge the chicken in the flour mixture so that each piece is fully coated and place on a wire rack set inside a rimmed baking sheet. Repeat with the remaining chicken.
  • Working in batches to avoid crowding the pot, add 3 to 4 pieces of the coated chicken and fry, undisturbed, until golden brown, 1 to 2 minutes. Flip and fry until the crust is golden brown and the internal temperature registers 165 degrees F on an instant-read thermometer, 1 to 2 minutes. Transfer the fried chicken strips to a wire rack set inside a rimmed baking sheet, season with a pinch of salt and hold in the warm oven. Check the oil temperature and adjust the heat as needed to bring it back to 350 to 275 degrees F, then repeat with the remaining chicken.
  • Serve the fried chicken strips immediately with the hot honey.

11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY



11 Herbs And Spices Fried Chicken Recipe by Tasty image

Here's what you need: buttermilk, eggs, chicken drumsticks, vegetable oil, flour, salt, dried thyme, dried basil, dried oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, powdered ginger, white pepper

Provided by Ellie Holland

Categories     Dinner

Yield 8 servings

Number Of Ingredients 16

1 ¾ cups buttermilk
2 eggs
8 chicken drumsticks
8 ½ cups vegetable oil
2 cups flour
2 teaspoons salt
½ tablespoon dried thyme
½ tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon celery salt
½ tablespoon black pepper
1 tablespoon mustard powder
2 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon powdered ginger
1 tablespoon white pepper

Steps:

  • Beat the eggs into the buttermilk.
  • Add the chicken pieces to the buttermilk mixture and chill for an hour.
  • In a large mixing bowl, mix the flour with all the herbs and spices.
  • Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
  • Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
  • Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
  • Transfer to a paper towel-lined plate.
  • Enjoy!

SOUTHERN FRIED CHICKEN STRIPS



Southern Fried Chicken Strips image

What's not to love with these crowd-pleasing golden fried chicken strips? A hint of garlic makes this fried chicken tenders recipe irresistible. -Genise Krause, Sturgeon Bay, WI

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1 large egg
1/2 cup buttermilk
1 cup all-purpose flour
1-1/2 teaspoons garlic powder
1-1/2 teaspoons pepper
1/2 teaspoon salt
1/2 teaspoon paprika
2 pounds chicken tenderloins
Oil for deep-fat frying
2 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 327 calories, Fat 11g fat (2g saturated fat), Cholesterol 126mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.

EXTRA-CRISPY FRIED CHICKEN STRIPS



Extra-Crispy Fried Chicken Strips image

These extra-crispy fried chicken tender strips are sure to satisfy even your pickiest eater! Enjoy with dipping sauces like honey or honey mustard, or eat them plain!

Provided by Steven McCune

Time 35m

Yield 4

Number Of Ingredients 7

1 ½ cups all-purpose flour
¾ teaspoon salt
½ teaspoon ground black pepper
2 large eggs
4 tablespoons water
1 ½ pounds boneless, skinless chicken breast tenders
2 cups vegetable oil for frying, or as needed

Steps:

  • Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
  • Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
  • Let strips sit for 5 minutes to allow flour to set.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
  • Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place strips on a paper towel-lined plate to drain excess grease.

Nutrition Facts : Calories 517.5 calories, Carbohydrate 36.7 g, Cholesterol 196.7 mg, Fat 19.3 g, Fiber 1.3 g, Protein 46.1 g, SaturatedFat 3.7 g, Sodium 562.6 mg, Sugar 0.3 g

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Top Asked Questions

How do you make buttermilk chicken strips taste good?
These buttermilk chicken strips are crunchy on the outside, moist on the inside! 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.
How do you make fried chicken with buttermilk?
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.
How do you make fried chicken tenders with garlic?
A hint of garlic makes this fried chicken tenders recipe irresistible. —Genise Krause, Sturgeon Bay, Wisconsin 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.
What is the recipe for a fried chicken fillet?
Ingredients 1 egg 1/2 cup buttermilk 1 cup all-purpose flour 1-1/2 teaspoons garlic powder 1-1/2 teaspoons pepper 1/2 teaspoon salt 1/2 teaspoon paprika 2 pounds chicken tenderloins Oil for deep-fat frying 2 tablespoons grated Parmesan cheese

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