Buttermilk Fried Chicken Breast Strips
October 09, 2014
Categories: Comfort Food, Lunch, Main Dish, Poultry, Dairy, Eggs, North American, Southern, Kid Pleaser, Picnic, Weeknight Meals, Marinate, Skillet, Stove Top, High Protein, Make it from scratch, Kid's Lunches more
"I found the original recipe posted on the "net" by Jennifer Segal who has a blog called " Once Upon A Chef ". As I was reading the recipe, I felt it called for too much oil and it didn't have enough seasonings in the breading.And the original recipe used chicken tenders,but I prefer chicken breasts cut into strips.So a few changes were made to mine and my SO's personal preferences. I think the way that the breading was made,makes this a very different way to do chicken.Please plan ahead, this DOES need time to marinate overnight or at least 4 hours. " Prep Time " doesn't include the marinating time.If you want to use this as an appetizer,just cut the strips in half before adding to the marinade. Posted to " ZAZZ " on 10/9/2014. " Keep Smiling :)"
- Additional Ingredients
- Serving Size: 1 (353.3 g)
- Calories 583
- Total Fat - 11.8 g
- Saturated Fat - 3.9 g
- Cholesterol - 200.8 mg
- Sodium - 1836.4 mg
- Total Carbohydrate - 38.5 g
- Dietary Fiber - 5.5 g
- Sugars - 3.9 g
- Protein - 79.1 g
- Calcium - 268.3 mg
- Iron - 4.6 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Combine all marinade ingredients into a large bowl, mix well and add chicken. Cover and marinate for at least 4 hours or overnight.
To make the breading,in a large bowl mix all dry ingredients together very well.
Add buttermilk and mix with a fork until breading is clumpy.
Line a baking sheet with foil and set aside.
Take a few strips at a time out of the marinade and add to breading, pressing with palm of hand into each piece to make sure clumps stick to the strips.
Remove and place on foil lined baking sheet.
In a heavy skillet(cast iron skillet is preferred), add 1 1/2 inches of oil and heat over medium heat until hot but not smoking.
Add strips a few at a time and cook until lightly browned on both sides and no longer pink on the inside.
When done,remove to paper towel lined plate to remove extra oil.
Repeat with remaining chicken.
Tips & Variations
- Aluminum Foil
- Cast Iron Skillet (not necessary,but preferred)