Buttermilk Fried Chicken Breast Strips Recipe

Recipe: #14514

October 09, 2014

Categories: Eggs Southern, Picnic, Marinate, High Protein, Kid's Lunches, more

recipe by:
Chef shapeweaver

Save
recipe

Rate &
Review

Get
Cooking

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
Chef shapeweaver

"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

Metric US

I've Tried It

Nutritional

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.