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Southern Fried Chicken Strips Recipe
Southern Fried Chicken Strips Recipe photo by Taste of Home
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Southern Fried Chicken Strips Recipe

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5 24 31
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What's not to love with these crowd-pleasing golden fried chicken strips? A hint of garlic makes them irresistible. Genise Krause, Sturgeon Bay, WI
TOTAL TIME: Prep: 30 min. Cook: 5 min./batch
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 5 min./batch
MAKES: 6 servings

Ingredients

  • 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

Nutritional Facts

5 ounce-weight: 327 calories, 11g fat (2g saturated fat), 126mg cholesterol, 320mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 39g protein.

Directions

  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.
Originally published as Southern Fried Chicken Strips in Taste of Home June/July 2010, p21


Reviews for Southern Fried Chicken Strips

AVERAGE RATING
(31)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Lady Fingers User ID: 2682286 254728
Reviewed Sep. 27, 2016

"Great flavor, and surprisingly quick and easy to make. The batter had a light crispiness which would be great on fish as well. The only negative is that the first batch had lost a lot of that crispness by the time the last batch was done frying, even resting on paper in a warming drawer."

MY REVIEW
ClareDenise User ID: 8891542 250257
Reviewed Jul. 10, 2016

"I don't like cooking mainly but yesterday I just fancied something nice and fattening! I'd already roasted a chicken earlier in the day and wanted to find something yum and easy to do. This hit every spot going and have already emailed the link to several of my nearest and dearest. Delicious! This is something I know I'll crave having tried it already."

MY REVIEW
JMartinelli13 User ID: 92779 245443
Reviewed Mar. 14, 2016

"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 REVIEW
aimeej321 User ID: 8619164 237447
Reviewed Nov. 15, 2015

"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!"

MY REVIEW
chipnut User ID: 6703496 227128
Reviewed May. 29, 2015

"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."

MY REVIEW
nurseceo User ID: 8342112 225036
Reviewed Apr. 18, 2015

"This is definitely the best strip recipe. I made my own buttermilk and double-dipped the chicken."

MY REVIEW
bskav1 User ID: 3685650 217259
Reviewed Jan. 8, 2015

"My family of picky eaters rated this to be the "bomb" of chicken strips. Which in my house is a huge compliment."

MY REVIEW
Zytavious User ID: 7601544 161725
Reviewed Jan. 12, 2014

"simple and easy love it."

MY REVIEW
love2munch User ID: 7325380 161741
Reviewed Jul. 4, 2013

"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!"

MY REVIEW
LeslieTerra User ID: 6442476 167573
Reviewed May. 28, 2013

"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!!"

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