Delish Buttermilk Fried Chicken Strips Recipe #357570
Adapted from a friend's recipe, these were the best chicken strips EVER. We like to serve with homemade honey mustard, buffalo wing sauce or gravy, depending on our mood. Enjoy! *prep time does not include marinade time*
by GirlyJu
45 min | 10 min prep
SERVES 4 -6
- 1 1/2 cups buttermilk
- 1 lb boneless skinless chicken breast, cut into 2 inch chunks
- 4 eggs
- 1-2 teaspoon cayenne pepper, divided
- 1-2 teaspoon garlic powder, divided
- 2 teaspoons fresh coarse ground black pepper, divided
- 1 teaspoon salt, divided
- 1/2 cup cracker, crushed
- 1/2 cup all-purpose flour
- 1/4 cup peanut oil
- 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.
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5 stars