Chicken Strips Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
4
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Calories
488 kcal
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Course
Main Course
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Cuisine
American
Chicken Strips Recipe
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Chicken Strips make a delicious addition for lunch, supper or even as an appetizer when entertaining. Get this easy Chicken Strips Recipe that you are sure to love.
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Ingredients
- 3 - 4 boneless skinless chicken breasts
- 2 cups buttermilk
- 1/2 /2 teaspoon Sriracha sauce or cayenne pepper
- 2 cups all-purpose flour
- 1/2 /2 teaspoon dried thyme
- 1/4 /4 teaspoon cayenne pepper
- 1 teaspoon seasoned salt
- 1/2 /2 teaspoon ground black pepper
- 1/2 /2 cup canola oil
Instructions
- Preheat oven to 375º F.
- Butterfly chicken breasts by cutting in half horizontally, holding sharp knife parallel to the cutting board. Then, cut halves into strips, making about 6 - 8 strips per chicken breast.
- Pour buttermilk into a shallow dish to be used for the wet portion of dredging chicken. Add Sriracha sauce and whisk together to combine with a fork.
- Add flour, thyme, cayenne pepper, seasoned salt, and black pepper to another shallow dish to be used for the dry portion of dredging. Whisk together with a clean fork.
- Dip chicken strips into buttermilk mixture and then into the flour mixture, making sure each chicken strip is well-coated. Place onto a kitchen sheet pan to rest while preparing for cooking.
- Pour canola oil into 10- or 12-inch skillet over medium heat. Allow to heat until the oil begins to shimmer slightly and when water is dropped into the skillet, it sizzles.
- Place chicken strips, about 3 to 5 depending on the size of the skillet, into the skillet with heated oil and cook until chicken strips are browned on one side, about 3 minutes, and then turn to cook on the other side. Cook for about 3 more minutes on the other side. Remove chicken and place onto a clean kitchen sheet pan until all chicken strips have been browned.
- Place kitchen sheet pan into the preheated oven and cook for about 12-18 minutes until the juices of the chicken run clear when pricked with a sharp knife. Allow to rest for about 3 minutes before serving.
Notes
- To make your chicken even more tender, soak chicken strips in a quart of buttermilk overnight or up to six hours before preparing to cook.
Nutrition Information
Show Details
Calories
488kcal
(24%)
Carbohydrates
54g
(18%)
Protein
39g
(78%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
235g
Trans Fat
1g
Cholesterol
81mg
(27%)
Sodium
788mg
(33%)
Potassium
968mg
(28%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
316IU
(6%)
Vitamin C
3mg
(3%)
Calcium
161mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 54g | 18% |
| Protein | 39g | 78% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 235g | 1175% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 788mg | 33% |
| Potassium | 968mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 316IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 161mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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