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Deep Fried Chicken Strips
Buttermilk Deep Fried Chicken Strips
Chicken Fingers are delicious anytime time of day. Here is my favorite chicken strip recipe.
2 qt buttermilk
4.5lbs chicken tenderloin strips
1.5 cup hot sauce ( I use frank's red hot sauce)
4 cups flour separated into 2 bowls
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp papricka
1 tbsp cayene
2 tbsp black pepper
Separate chicken into 2 freezer bags and divide 1.5 quarts of the buttermilk over the chicken. Close the bags and refrigerate, preferably overnight.
When ready to make add peanut oil to skillet or pan of your choice. It should be about an 1 inch deep in the pan and heat it to 350 degrees.
Then take the chicken from the fridge and grab 3 bowls. In one bowl put 2 cups of flour. In the second bowl put the remaining .5 qt of buttermilk. In the last bowl combine the remaining 2 cups of flour and all the spices.
Once the oil is heated to 350 degrees start taking the chicken from the freezer bags. put them in the bowl of flour first, and coat chicken on all sides. Then into the second bowl with the buttermilk. Finish off with the final bowl with the flour and spice mixture, making sure to coal chicken on all sides. Prepare enough pieces of chicken together to fill your skillet. Once you have enough place the chicken strips into the skillet with peanut oil.
Cook the chicken for 8 - 10 minutes until it has an internal temperature of 165 degrees F. Remove from oil and place on a cookie sheet with wire basket to let excess grease fall off. Once first batch is done continue process until all remaining chicken is cooked. To keep the already done chicken strips warn until the rest are done you can place them in the oven on a cookie sheet at a low temperature.
Serve with your favorite dipping sauce and sides.