Buttermilk Fried Chicken Breast Strips

Prep Time
Cook Time
Ready In

Recipe: #14514

October 09, 2014

"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 :)"

Original is 4 servings
  • 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

Step 1

Combine all marinade ingredients into a large bowl, mix well and add chicken. Cover and marinate for at least 4 hours or overnight.

Step 2

To make the breading,in a large bowl mix all dry ingredients together very well.

Step 3

Add buttermilk and mix with a fork until breading is clumpy.

Step 4

Line a baking sheet with foil and set aside.

Step 5

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.

Step 6

Remove and place on foil lined baking sheet.

Step 7

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.

Step 8

Add strips a few at a time and cook until lightly browned on both sides and no longer pink on the inside.

Step 9

When done,remove to paper towel lined plate to remove extra oil.

Step 10

Repeat with remaining chicken.


  • Aluminum Foil
  • Cast Iron Skillet (not necessary,but preferred)

1 Reviews


Chicken was juicy and coating nice and crispy. I used onion powder and a pinch of sage. Delicious dang chicken!


review by:
(7 May 2015)

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