How to make homemade crispy chicken strips from scratch! Marinated in seasoned buttermilk and double breaded. These are SO much better than any chicken strip you will ever get from a restaurant (except for maybe in the south) or in a bag from the freezer section of your local grocer.
What you’ll need:
2 boneless, skinless chicken breasts
2 large eggs
frying oil
Marinade:
1/2 cup buttermilk
2 Tbsp Italian herbs
1 tsp salt
1 tsp black pepper
Dredging flour:
1 1/2 cups flour
1 tsp Italian herbs
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
2 Tbsp sugar
In a medium bowl, combine marinade ingredients. Slice chicken into 1/2″ slices diagonally. Place the chicken strips into the marinade and toss to coat. Cover and refrigerate for a minimum of 4 hours.
In a pie plate or shallow bowl, whisk eggs with 2 Tbsp water. In another bowl or pie plate, combine dredge ingredients. Take each chicken strip out of the marinade and put into the dredging flour. Thoroughly dredge the strips with the flour mixture until coated well. Place each into the egg mixture and then back into the flour mixture. Shake off excess flour and set onto a plate until ready to fry.
In a heavy bottomed pot or cast iron skillet, pour in enough vegetable oil to make 1″ deep. Heat to 350*F. Fry chicken strips in batches for 3-4 minutes on the first side, turn and fry another 3-4 minutes or until chicken is done in the center. Remove from oil and place onto a paper towel lined plate or wire rack to drain. Serve with ranch dressing, honey mustard dressing or barbecue sauce. Makes 10-12 strips. Enjoy!
