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Crunchy, tender buttermilk chicken strips with that amazing snap might be the top comfort meal ever. The key is soaking them in buttermilk which softens the chicken and adds a slight zing with spices. When they're covered in seasoned flour and fried till golden, these strips get an amazing outer shell that breaks apart when you bite, keeping the inside super juicy.
I whipped these strips up during a tough time with my little one, who wouldn't eat anything I made. The way her eyes lit up when she crunched into that first perfectly crispy strip made all the work worthwhile. What started out as a peace offering to my fussy kid has turned into the meal my family asks for most often.
The Wonder of Marinating
- Buttermilk: Its natural acids soften the chicken proteins, making it tender but not mushy.
- Paprika: Gives a mild sweetness and nice color to the mix.
- Garlic powder: Adds tasty flavor that spreads all through the meat.
- Cayenne pepper: Brings a light kick without being too spicy.
- Kosher salt: Melts nicely and flavors the chicken from inside out.
- Black pepper: Fresh ground adds more depth to the taste.
How To Make Them
- Soak The Chicken:
- Mix your chicken strips with buttermilk, paprika, garlic powder, cayenne pepper, and kosher salt in a big ziplock. Close it up and squish everything around. Put it in the fridge for at least 4 hours, but leaving it overnight works better.
- Mix Your Coating:
- Stir flour, baking powder, kosher salt, black pepper, garlic powder, and paprika in a wide bowl. Add a splash of buttermilk and mix to make little lumps for extra crunch.
- Coat The Chicken:
- Take strips from the buttermilk, let them drip, then push them into the flour mix until they're totally covered.
- Get Oil Ready:
- Pour vegetable oil in a Dutch oven or pan about ¾-inch deep. Warm it to 350°F.
- Fry Them Up:
- Cook strips in small groups for about 3 minutes on each side until they turn golden brown. Make sure they reach 165°F inside.
- Let Them Cool:
- Give strips 2-3 minutes to rest so they stay crunchy and the juices settle.
I got really into making these perfect after I went to a restaurant and paid almost twenty bucks for chicken that wasn't nearly as good as what I make now. My family loves eating them on movie nights with all kinds of dipping sauces.
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The Science Behind Great Tenders
The acid in buttermilk slowly breaks down meat proteins, making chicken super soft. Adding baking powder to the coating creates tiny air pockets for extra crunch. When you fry at just the right temp, the outside seals up fast, keeping oil from soaking in.
Ways To Enjoy Them
Put these strips on toasted soft buns with honey mustard, wrap them up with lettuce and ranch, or cut them up for pasta dishes. Set up a fun dinner board with different dips and veggie sticks for a hands-on family meal.
Different Flavor Ideas
For a down-home twist, splash some hot sauce in the marinade and throw cornmeal in with the flour. If you can't eat gluten, swap in gluten-free flour with xanthan gum. Try adding fresh herbs for more smell or use smoked paprika for stronger flavor.
What To Do With Extras
Put cooled strips in one layer on a plate lined with paper towels, barely covered with foil. Keep in the fridge up to 3 days. To get them crunchy again, heat on a wire rack in a 375°F oven for 10 minutes. Don't microwave them - they'll just get soft.
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These buttermilk fried chicken strips are comfort food at its best. Each bite gives you the perfect mix of crunch and juiciness. After years of playing with the recipe, I'm proud that these have become the most asked-for meal in my house.
Frequently Asked Questions
- → Can I swap chicken breasts for tenderloins?
- Sure! Slice boneless breasts into strips about an inch thick. You might need to cook them a bit longer, depending on the thickness.
- → What if I don’t have buttermilk?
- No worries! Just mix a tablespoon of lemon juice or vinegar into a cup of milk. Let it sit for 5-10 minutes until it thickens slightly.
- → How can I check if the oil is ready?
- The oil temp should hit 350°F. If you lack a thermometer, toss in a bit of bread—it should sizzle and turn golden within a minute.
- → Is baking an option instead of frying?
- Yep, though they’ll be less crunchy. Bake at 400°F on a wire rack over a tray. Cook for 15-20 minutes, flipping once halfway.
- → Which sauces are good for dipping?
- Try honey mustard, ranch, buffalo sauce, BBQ sauce, or spicy sriracha mayo. They all taste amazing with these tenders!
- → How long will leftovers last in the fridge?
- Keep them sealed in a container for up to 3 days. To reheat, place them in a 350°F oven for 10-15 minutes to get crispy again.