Southern Fried Chicken Strips
What's not to love with these crowd-pleasing golden fried chicken strips? A hint of garlic makes this fried chicken tenders recipe irresistible. —Genise Krause, Sturgeon Bay, WI
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
Reviews
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!
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.