Homemade Chicken Strips
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 to 6 servings
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Calories
772 kcal
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Course
Main Course
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Cuisine
American
Homemade Chicken Strips
Description
This recipe creates crispy chicken strips by first soaking chicken strips in buttermilk, which helps tenderize the meat. They are then dredged in a dry mix of all-purpose flour, bread crumbs, salt, and freshly ground black pepper. Frying in olive oil at a controlled temperature develops a crunchy golden crust while cooking the chicken through, with juices running clear as a doneness indicator. Maintaining oil temperature ensures even cooking and prevents sogginess.
Chicken strips make a versatile dish suitable for casual meals, paired with various dipping sauces such as ketchup or barbecue sauce. They can be served as a snack, appetizer, or main protein.
Ingredients
- olive oil for frying
- 2 cups all-purpose flour
- 1/2 cup bread crumbs unseasoned dry
- 2 teaspoons salt sea salt
- 1/2 teaspoon black pepper freshly ground
- 2 cups buttermilk (either low-fat or full-fat)
- 1 3/4 pounds chicken tenderloin about 18 tenders) or chicken breast meat cut into slender strips
- ketchup (optional)
- barbecue sauce (optional)
Instructions
- Pour enough olive oil into a large heavy skillet to reach a depth of 1/2 inch. Place over medium heat until the oil registers 325°F (163°C) on a deep-fry or candy thermometer. Place a wire rack over a rimmed baking sheet and place it alongside the stove.
- Meanwhile, in a shallow bowl, whisk together the flour, bread crumbs, salt, and pepper. Pour the buttermilk into a separate shallow bowl.
- Pat the chicken dry with paper towels. Working with half the strips at a time, dip them first in the buttermilk, allowing any excess to drip off, and then dredge them in the flour mixture, turning to coat all sides. (You want to stir the flour mixture often in between strips to keep the bread crumbs from settling to the bottom of the bowl.)
- Carefully place a few chicken strips in the hot oil and cook, turning often, until the coating is golden brown, the juices run clear, and the chicken is cooked through, 6 to 10 minutes. It may be necessary to adjust the heat during frying to maintain an oil temperature of between 315°F to 325°F (157°C to 163°C). Be certain to return the temperature to 325°F (163°C) in between batches. Place the cooked strips on the wire rack. Repeat with the remaining ingredients.
- Serve the chicken strips with ketchup or barbecue sauce, if desired, on the side for dipping.
Notes
- To increase nutrition, substitute part of the all-purpose flour and bread crumbs with whole-wheat flour and ground flaxseeds for added fiber.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 772 kcal
% Daily Value*
| Serving | 3tenders | |
| Calories | 772kcal | 39% |
| Carbohydrates | 64g | 21% |
| Protein | 55g | 110% |
| Fat | 32g | 49% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 140mg | 47% |
| Sodium | 1721mg | 72% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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