Ingredients
- MARINADE
- 2 pounds boneless skinless chicken breasts (cut into 1 inch strips, if you want to make the strips neater,just trim off the ends to make more uniform breasts before cutting into strips)
- 1 cup buttermilk
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika (I used a Smoked Paprika)
- BREADING
- 1 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons baking powder
- 3 tablespoons buttermilk
- Additional Ingredients
- Oil for frying
How to Make
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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.
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Step 2: To make the breading,in a large bowl mix all dry ingredients together very well.
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Step 3: Add buttermilk and mix with a fork until breading is clumpy.
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Step 4: Line a baking sheet with foil and set aside.
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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.
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Step 6: Remove and place on foil lined baking sheet.
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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.
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Step 8: Add strips a few at a time and cook until lightly browned on both sides and no longer pink on the inside.
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Step 9: When done,remove to paper towel lined plate to remove extra oil.
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Step 10: Repeat with remaining chicken.
Tips & Variations
- Aluminum Foil
- Cast Iron Skillet (not necessary,but preferred)
We hope you enjoy this recipe!
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