fried buttermilk chicken strips
Get ready to make some mouthwatering fried buttermilk chicken strips that everyone will love! Whether you’re cooking for family dinner or a party, these crispy, juicy bites are sure to impress. I’ll walk you through everything you need, from the simple ingredients to serving tips, so you can create a tasty meal that will leave your friends asking for seconds!
Simple Ingredients for Delicious Fried Buttermilk Chicken Strips
making fried buttermilk chicken strips is simple and fun! Gather these essential ingredients to bring your dish to life:
- 1 ½ pounds chicken tenders: Fresh, high-quality chicken is key. Look for tender pieces that are perfect for frying.
- 2 cups buttermilk: This ingredient adds a tangy flavor and tenderizes the chicken. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- 1 ½ cups all-purpose flour: this will create the delightful coating. Make sure its sifted for a lighter outcome.
- 1 tablespoon salt: Salt enhances the flavor of the chicken and the coating.
- 1 tablespoon garlic salt: This adds a delicious garlicky touch—you can also use powdered garlic if you prefer.
- 2 teaspoons mustard powder: This ingredient brings a subtle tang that complements the chicken.
- 1 teaspoon ground paprika: For a smoky flavor and beautiful color.
- 1 teaspoon ground black pepper: Adds a bit of heat—adjust according to your taste preference!
- 2 cups peanut oil (or as needed): This oil is great for frying due to its high smoke point. Vegetable or canola oil works too.
- Additional salt and ground black pepper to taste: Always sprinkle some on right after frying for that extra flavor boost.
These ingredients come together to create juicy, crispy chicken strips that everyone will love. Now that you’ve gathered everything, let’s move on to the cooking process!
Step-by-Step Instructions for Cooking Fried Buttermilk Chicken Strips
Ready to fry up some delicious buttermilk chicken strips? Follow these simple steps for a mouthwatering experience:
- Marinate the Chicken: In a large glass or ceramic bowl, soak the chicken tenders in buttermilk for about 20 to 30 minutes in the refrigerator. This step is crucial for tenderizing the chicken and infusing flavor.
- Prepare the Coating: While the chicken is marinating, combine the flour, salt, garlic salt, mustard powder, paprika, and black pepper in a large brown paper bag. This method makes it easy to coat the chicken evenly without making a mess.
- Heat the oil: in a deep fryer or large saucepan, heat the peanut oil to 375°F (190°C). This temperature is perfect for achieving that golden-brown color and crispy texture.
- Coat the Chicken: Remove the chicken from the buttermilk and lightly shake off any excess. Drop the chicken tenders into the bag of seasoned flour.Seal the bag and shake it gently to ensure each piece is well-coated.
- Fry the Chicken: Carefully lower the coated chicken strips into the hot oil, frying them in batches (about 6 pieces at a time) to avoid overcrowding. Fry for 6 to 8 minutes, or until they are golden brown and no longer pink in the center.
- Drain and Season: Once cooked, transfer the strips to a paper towel-lined plate to drain. While they’re still warm, sprinkle lightly with salt and black pepper to taste.
Now, enjoy your crunchy and juicy fried buttermilk chicken strips! They’re perfect for dipping, so consider serving them with a zesty ranch dressing or a tangy buffalo sauce for an extra kick.
Best Serving Suggestions for fried Buttermilk Chicken Strips
When it comes to serving your fried buttermilk chicken strips, the possibilities are as delightful as the dish itself. I love to serve them hot and fresh, crispy on the outside and tender inside. Here are some serving ideas that can elevate your meal:
- Dipping Sauces: Pair your chicken strips with a variety of dipping sauces for an extra flavor boost.Try a classic ranch or a homemade honey mustard sauce. For those who enjoy a kick, a spicy buffalo sauce or zesty sriracha mayo works wonders.
- Accompaniments: Serve these chicken strips alongside sides such as crispy fries, coleslaw, or a refreshing garden salad. They also make a fantastic filling for a sandwich or wrap, adding a satisfying crunch to your meal.
- Garnishes: Fresh herbs like parsley or cilantro can brighten up your plate. A sprinkle of paprika or a dash of black pepper on top adds to the presentation and flavor.
- Serving Size: This recipe yields about 4 servings. You might want to double it if you’re hosting a gathering, as they disappear quickly!
For storage, if you have any leftovers (which is rare!), simply allow the chicken strips to cool completely before placing them in an airtight container. You can store them in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat in an oven or air fryer to regain that crispy texture.
Recipe Notes and Troubleshooting for Perfect Fried Chicken Strips
Here are some helpful notes and troubleshooting tips to ensure your fried buttermilk chicken strips turn out perfectly every time:
- Buttermilk Substitute: If you’re out of buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This will mimic the tanginess and acidity of buttermilk.
- Coating Technique: For an extra crispy crust,double-dip your chicken. After the first coating of flour,dip the chicken back into the buttermilk and coat it again in flour.
- Oil Temperature: Maintaining the right frying temperature is key.If the oil is too cool, the chicken will absorb more oil, leaving it greasy. If it’s too hot,the coating might burn before the chicken is cooked through. Use a deep-frying thermometer to keep an eye on the oil temperature at 375°F (190°C).
- Cooking Time: Chicken strips should be cooked for about 6 to 8 minutes. If you’re unsure,use a meat thermometer: the internal temperature should read at least 165°F (74°C).
- Browning Issues: If your chicken isn’t browning, check the oil temperature.You might also be overcrowding the pan—fry in small batches to get that nice golden color.
By following these tips and notes, you’ll have everyone asking for your secrets on how to make the perfect fried buttermilk chicken strips!