Fried Buttermilk Chicken Strips
Course: ChickenCuisine: EuropeanPrep Time
10 mins
Cook Time
20
minutesAdditional Time
20
minutesTotal Time
50 mins
Servings
4
Ingredients
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
undefined — salt and ground black pepper to taste
Directions
- Soak chicken tenders in buttermilk in a large glass or ceramic bowl in the refrigerator for 20 to 30 minutes.
- Meanwhile, combine flour, salt, garlic salt, mustard powder, paprika, and black pepper in a large brown paper bag.
- Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
- Remove chicken from buttermilk and lightly shake off excess; discard buttermilk. Chicken should still be damp. Drop chicken into bag of seasoned flour; shake until well-coated.
- Lower chicken carefully into hot oil in batches, about 6 pieces at a time depending on the size of your fryer or saucepan. Fry until golden brown, crispy, and no longer pink in the center, 6 to 8 minutes. Transfer to a paper-towel-lined plate to drain. Season with salt and black pepper while still warm. Repeat with remaining chicken.
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