The whole family likes a good chicken strip. Here is one of these simple recipes you can do over and over.
Start with chicken tenders or breasts cut into strips. Soak in buttermilk (or a substitute I will cover later) while the oil gets hot. Coat with a flour and seasoning salt and fry a few minutes on each side and you are done. A 4/10 only because it involves frying and you’re afraid of that. Once you try it, it will be 2/10.
I tried several methods, but this is the easiest with the best results. I tried multiple spices, but just some Lowey’s was better. This is a Pioneer Woman recipe. The key to the crispy crust to get chunks of the breading to stick. I first saw this coating technique on Cooks Country. By adding some liquid to the flour coating, it will clump a little and make a much crisper coat.
I started to give a four since it is just chicken strips. But it is a great chicken strip: easy, tasty and crunchy.
Feel free to play with the spicing. Add a little Cayenne heat for that Football weekend party perhaps. As a buttermilk substitute: add one tablespoon of white vinegar or lemon juice to one cup of milk and let set for 5 minutes. Or there is also dried buttermilk available, and I keep some on hand for those small “cooking for two” needs. I was experimenting with recipes, so I bought real buttermilk, but the substitutes should work if needed.
This is all you need.
Pat dry 1 pound of chicken tenders or cut skinless boneless chicken breasts into strips. Trim well.
Put strips into a deep bowl and cover with buttermilk. It took only a cup for me. Let soak for 15- 20 minutes while you work on the coating and oil. If you are cooking a large amount, preheat the oven to 200 with a cooking sheet for a place to hold the cooked strips.
Heat 1/2 to 3/4 inch of oil in a large pan over medium heat. I used about 2 cups in a 12 inch cast iron fry pan. Get to a steady temp of about 365 plus or minus. Don’t be under 350 or above 400.
Mix 1 1/2 cups AP flour with 1 T of Lowey’s seasoning salt. Other seasoning salts should be fine or make your own spicing. Mix well.
Now drizzle 1/4 cup buttermilk into the flour mixture while continuously mixing.
It will make a “shaggy” coating.
Remove the chicken from the buttermilk and coat in the flour mixture.
Coat well and place on a plate.
When you place the chicken in the oil, the temp will drop. Increase the heat at this point. I went from 1/2 to 3/4 to maintain the temp in the 350 to 400 range.
Cook in batches about 3-4 minutes per side until golden brown and internal temp of 165.
Cover with plate or place in oven to keep warm.
July 4, 2016