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

Southern Fried Chicken Strips Recipe

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5 21
Publisher Photo
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 ounces equals 327 calories, 11 g fat (2 g saturated fat), 126 mg cholesterol, 320 mg sodium, 18 g carbohydrate, 1 g fiber, 39 g 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

Nutritional Facts

5 ounces equals 327 calories, 11 g fat (2 g saturated fat), 126 mg cholesterol, 320 mg sodium, 18 g carbohydrate, 1 g fiber, 39 g protein.

Reviews for Southern Fried Chicken Strips

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
Reviewed Apr. 18, 2015

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

MY REVIEW
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
Reviewed Jan. 12, 2014

"simple and easy love it."

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