Crispy Chicken Strips - Pioneer Woman

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    lbs raw chicken breast tenders
  • 14 - 12
  • 2 -3
    teaspoons seasoning salt, such as Lawry's Seasoned Salt
  • vegetable oil, enough for frying 1-inch deep in pan
  • dipping sauce, for serving
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DIRECTIONS

  • Submerge the chicken strips in the buttermilk for 15 to 20 minutes (or longer if you'd like).
  • In another bowl, combine the flour and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps. It is the clumpy batter that gives this chicken it's crunchy coating.
  • Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.
  • Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to cook.
  • When the oil is sufficiently heated, begin cooking the strips a few at a time. Do not overload the pan or the oil temperature will drop.
  • Cook them for about a minute and a half or so on each side. Cooking time will vary depending on the thickness of the chicken tenders.
  • When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.
  • Serve with your favorite dipping sauce. Yum!
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