- 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. Yield: 6 servings.
Reviews forSouthern Fried Chicken Strips
"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."
"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."
"My family of picky eaters rated this to be the "bomb" of chicken strips. Which in my house is a huge compliment."