Fried Buttermilk Chicken Strips

Prep Time:
10 mins

Cook Time:
20 mins

Additional Time:
20 mins

Total Time:
50 mins

Servings:
4

Ingredients

Directions

Soak chicken tenders in buttermilk in a large glass or ceramic bowl in the refrigerator for 20 to 30 minutes.

Meanwhile, combine flour, salt, garlic salt, mustard powder, paprika, and black pepper in a large brown paper bag.

Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

Remove chicken from buttermilk and lightly shake off excess; discard buttermilk. Chicken should still be damp. Drop chicken into seasoned flour; shake until well-coated.

Lower chicken carefully into hot oil in batches, about 6 pieces at a time depending on the size of your fryer or saucepan. Fry until golden brown, crispy, and no longer pink in centers, 6 to 8 minutes. Transfer to a paper-towel-lined plate to drain. Season with salt and black pepper while still warm. Repeat with remaining chicken.

Cook's Notes:

Any type of light frying oil may be used in place of peanut oil.

Add a few dashes of hot sauce to buttermilk for a little zing.

Nutrition data for this recipe includes the full amount of buttermilk and flour mixture. The actual amount of buttermilk and flour mixture consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)