Southern Fried Chicken Strips Recipe
- 1 egg
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons pepper
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 2 pounds chicken tenderloins
- Oil for deep-fat frying
- 2 tablespoons grated Parmesan cheese
- 1. In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture.
- 2. In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese. Yield: 6 servings.
5 ounce-weight: 327 calories, 11g fat (2g saturated fat), 126mg cholesterol, 320mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 39g protein
Reviews for Southern Fried Chicken Strips
"Substituted Penzey's Roasted garlic for garlic powder, held salt til after the chicken was fried and draining, omitted cheese. Beautiful crunchy chicken that the coating stays put when you cut it with a fork."
"My first time ever preparing chicken tenders dipped in batter. I usually saute as is. This recipe is great. The fried tenders were a hit! I substituted Lawry's Seasoning Salt for the regular salt and also added about 1/2 teaspoon of garlic salt. I don't have an electric skillet, but a regular non-stick skillet worked just fine and I cooked the chicken for about 5 minutes on each side to get that perfect golden color and crisp. The chicken on the inside was perfectly cooked, tender and juicy! Will definitely add this to my dinner rotation!"
"This is a question rather than a review, how can it be so low in saturated fat with an egg and parmesan cheese? I would love to try it but am concerned."
"This is definitely the best strip recipe. I made my own buttermilk and double-dipped the chicken."
"My family of picky eaters rated this to be the "bomb" of chicken strips. Which in my house is a huge compliment."
"simple and easy love it."
"My son and I love these! Simple to make and didn't make a mess of my whole kitchen! Not having garlic powder, I added 2 sliced garlic cloves to the egg mix. Delicious!"
"This recipe is good. I did use what I had on hand so instead of buttermilk I used 1/4 cup of half-and-half and 1/4 cup whole milk and substituted season salt for regular salt and used a little less. Then, I added about a 1/4 teaspoon of poultry seasoning with a dash of chicken boullion. The chicken turned out great; not too salty either. I also used peanut oil which gets hotter quicker, I believe cooks better at higher temperature. Excellent base recipe for someone who wants to add/subtract ingredients!! Definitely try and make it your own!!"
"So simple to make and have great flavor. Also, I like the fact that they didn't soak up a lot of the oil. That is DEFINITELY a plus! :)"
"Very tasty! I added just a pinch of poultry seasoning and it was delicious. My kids ate them up!"
"The whole family loved this recipe. My 17yr old nephew said it was the best fried chicken I had ever made. So easy to make too."
"I've tried many receipes for chicken strips but this one is my last, the whole family LOVE it."
"This is a GREAT recipe, have made it several times. I dip them in ranch dressing."
"Great recipe and a nice break from my usual fried, and rather bland fried chicken recipe."
"this is great easy recipe eveyone loved it"
"Very tasty and easy to make."
"I made this recipe once and it has now become a weekly request at my house. For the batter I use a mixture of flour, paprika, and garlic salt. The flavors are good and it makes the process so much easier. These chicken strips are definitely worth trying!"
"While it is time consuming they are great."
"My husband and I loved this recipe! It is quick, easy, and delicious. Will be making this recipe again and often."
"These are easy and delicious! My picky eaters loved them and they are so much better for them than store-bought!"
"The Chicken Strips were very good. I cut boneless, skinless chicken breast into thin strips. The breading was very good and they do not need a dipping sauce. I would definately make this recipe again."