Southern Fried Chicken Strips
Total TimePrep: 30 min. Cook: 5 min./batch
This is without a doubt the most moist chicken tender recipe I’ve used! I really think the buttermilk helped in that area (I actually used the substitute of lemon juice and milk) since this was kind of last minute. I got them nice and brown but they aren’t very crispy which was kind of saddening. Also I could of used more seasoning which surprised me with all that went into it. I’m a big fan of salt/seasoning and this was not enough lol. For those two reasons I took off one star.
I couldn't get them to brown, but they still tasted good.
Awesome chicken fingers! My kids request these a lot!!
This is a wonderful recipe! If you don't have an electric skillet, you'll have to watch it more carefully, but don't let that deter you. Can be doubled or halved.
Just made these, came out fantastic, used eggbeaters. Canola veg oil setting #8-9 on an electric stove. Do not walk away for one second & every once & a while you will have to move the pan off the heat. That's how you regulate don't turn the dial up & down, takes to long. Good luck, mine was deliscious.
This did have a delicious tangy taste and was good dipped in honey mustard sauce. So glad I doubled for leftover lunch tomorrow. My hubby usually says only give four stars to new recipes but tonight he said this is a "5". This will go onto our menu rotation.
I prepared these tonight and they were delicious. I followed the recipe except I only used one chicken breast for the two of us. The flavor was wonderful and tasted exactly like southern fried chicken. We will have this again. We both cleaned our plates. I highly recommend this recipe.Volunteer Field Editor
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.
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!