Chicken Strips Recipe
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
6
-
Calories
393 kcal
-
Course
Main Course
-
Cuisine
American
Chicken Strips Recipe
Description
This Chicken Strips Recipe begins with soaking sliced chicken breasts in buttermilk, which helps tenderize the meat and adds moisture. The strips are then dredged in a seasoned flour mixture containing garlic salt, black pepper, and baking powder, dipped in beaten eggs, and coated again with flour to create a thick, crispy crust when fried.
The strips are fried in hot oil until golden brown on each side and the internal temperature reaches 165°F, ensuring they are safely cooked yet still juicy. Excess oil is drained by placing the cooked strips on paper towels. The result is a classic fried chicken strip with a crispy, flavorful crust and tender, moist interior.
These chicken strips can be served warm with various dipping sauces and are suitable additions to salads or wraps. They can be stored refrigerated or frozen for later use with convenient reheating options.
For storage, coated but uncooked chicken strips can be refrigerated for up to one day or frozen on a tray before transfer to airtight bags for up to three months. When reheating, using an oven or toaster oven helps maintain crispness compared to microwaving.
Ingredients
- vegetable oil
- 2 pounds chicken breast cut into strips
- 1½ cups buttermilk
- 2 cups all-purpose flour
- 2 teaspoons garlic salt with parsley flakes
- black pepper dash
- ¼ teaspoon baking powder
- 3 egg
Instructions
- Add chicken strips to a bowl of buttermilk. Let sit in buttermilk for about 20 minutes.
- Heat oil on medium-high heat in a pan (about 350°F).
- While oil is heating, mix flour, garlic salt, a dash of pepper, and baking powder in another bowl.
- Add beaten eggs to a third bowl.
- Take chicken strips out of the buttermilk bowl and then place into the flour mixture, then into the egg mix, and then back into the flour mix.
- Fry chicken pieces in oil for 7-9 minutes on each side (or until golden brown). The internal temperature of the chicken should be 165°F.
- Place on a paper towel-lined plate to drain excess oil.
- Serve warm with dipping sauce.
Notes
- Prep coated chicken strips in advance and store refrigerated up to one day before frying.
- Freeze frosted strips individually on a tray, then transfer to freezer bags for up to three months.
- Reheat cooked strips in an oven or toaster oven to preserve crispness rather than microwave reheating.
- Leftovers keep 3-4 days refrigerated in an airtight container.
- Use leftover strips sliced in salads or wraps for added convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 41g | 82% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 185mg | 62% |
| Sodium | 1046mg | 44% |
| Potassium | 732mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 103mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
