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 really 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 4 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 1 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.
Rinse and 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 mixing continuously.
It will make a “shaggy” coating.
Remove the chicken from the buttermilk and coat in the flour mixture.
Coat well and place on 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 on plate or place in oven to keep warm.