Crispy Fried Chicken Strips
I gift this recipe to all the fried chicken lovers! My super crispy fried chicken strips are an easy recipe in which I cut the chicken breasts into strips, marinate them in buttermilk, and then fry them to perfection.
Seriously, this dish is incredibly delicious! So crisp and crunchy on the outside but warm, moist, and filled with tenderness on the inside! When served with a sweet and sour dipping sauce, expect an excellent meal. Plus, this recipe is good for finger snacks!
This recipe is sooo convenient. I make this dish whenever I need a quick lunch. It's quick and easy to make yet SO delicious.
Also, it works well with any flavor of dipping sauce! I'll let you a secret: this recipe doesn't even need dipping sauce to make it taste good!
Ah, I almost forgot. My children ADORE them with french fries.
Chicken Breast. I use chicken breast because it has a firmer texture than other chicken parts, so it will hold up well when breaded and fried. Plus, it's more uniform in shape and size, which will be easier to divide into four strips for this recipe.
Buttermilk. If you are wondering why buttermilk? it is Because It has acid that tenderizes the meat, giving you moist and juicy chicken.
Hot Sauce. Hot sauce is a great flavoring for your chicken breasts! It adds a tangy and spicy taste to the chicken .
Eggs. Eggs will make sure the breading stays even during the frying process.
All-Purpose Flour. All-purpose flour will provide a coating that will keep the chicken crispy. You can use whole wheat flour or cornstarch instead.
Seasonings: I used black pepper, salt, paprika and garlic powder.
Baking Powder. Both flour and baking powder ensure that fried chicken comes out crispy.
Vegetable Oil. I fry the chickens in well-heated vegetable oil.
Tip: Season the chicken strips in buttermilk and hot sauce ahead of time— approximately the night before you fry them. This will give your chicken enough time to be well-seasoned, and the buttermilk will have more time to tenderize your chicken to be much tender and moist.
Tip: Don't overcrowd the pan since doing so will cause the temperature of the oil to drop, resulting in soggy and not-so-crispy chicken fingers.
HOW TO STORE CHICKEN STRIPS
To store: I refrigerate them for 3-4 days in an airtight container.
Freezing: Put leftovers in a ziploc bag in the freezer and freeze for 1-2 months.
Ingredients
- 4 chicken breasts , boneless skinless
- 1 teaspoon hot sauce
- 1 cup buttermilk
- 2 cups all purpose flour
- ¾ teaspoon paprika
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon baking powder
- 2 eggs
- ½ cup vegetable oil
Instructions
Pat the chicken dry with paper towels, then cut each chicken breast into four strips.
4 chicken breasts
In a mixing bowl, mix together buttermilk and hot sauce, and then soak the chicken for 20-30 minutes.
1 cup buttermilk,1 teaspoon hot sauce
In a small bowl, mix flour, salt, pepper, paprika, garlic powder and baking powder and in another small bowl, add the eggs.
2 cups all purpose flour,¾ teaspoon paprika,¾ teaspoon salt,¼ teaspoon ground black pepper,½ teaspoon garlic powder,½ teaspoon baking powder,2 eggs
Now, dip each strip of chicken into the flour mixture, then into eggs, and then back into the flour mixture. Gently shake off the excess flour.
Heat the oil in a frying pan over medium high heat and fry the chicken in small batches for about 7-10 minutes or until golden brown.
½ cup vegetable oil
Notes
Season the chicken in buttermilk and hot sauce ahead of time— approximately the night before you fry them. This will give your chicken enough time to be well-seasoned.
