Southern Fried Chicken Strips
Total TimePrep: 30 min. Cook: 5 min./batch
- 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
- 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.
- 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.
Nutrition Facts5 ounce-weight: 327 calories, 11g fat (2g saturated fat), 126mg cholesterol, 320mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 39g protein.
Mar 10, 2018
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.
Nov 18, 2017
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.
Feb 15, 2017
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
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.
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.
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.
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!
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.
Apr 18, 2015
This is definitely the best strip recipe. I made my own buttermilk and double-dipped the chicken.
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.
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