Nutritional Information
Per serving (approximate values for 3-4 strips, deep-fried):
- Calories: 450-550
- Protein: 35-45g
- Carbohydrates: 25-35g
- Fat: 25-35g
- Fiber: 1-2g
- Sodium: 600-800mg
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or tenderloins
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional, for a subtle kick)
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional, for more heat)
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 2 large eggs
- 1/4 cup water or milk
- 4-6 cups vegetable oil, peanut oil, or canola oil for frying
- Fresh lemon wedges, for serving
- Fresh parsley or cilantro, chopped, for garnish (optional)
- Dipping sauces of choice (ketchup, honey mustard, ranch, BBQ)
Instructions
- Prepare the Chicken: If using chicken breasts, pat them dry with paper towels and slice them lengthwise into 1/2 to 3/4-inch thick strips, about 4-5 inches long. If using tenderloins, trim any visible fat or sinew.
- Marinate the Chicken: In a large bowl or resealable bag, combine the buttermilk and hot sauce (if using). Add the chicken strips, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours, or even overnight for maximum tenderness.
- Set Up the Breading Station: Prepare two shallow dishes or pie plates. In the first dish, whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper until well combined. In the second dish, whisk the eggs with 1/4 cup of water or milk until well combined.
- Bread the Chicken: Remove a few chicken strips from the buttermilk marinade, allowing excess marinade to drip off. Do not rinse the chicken. Dredge each strip thoroughly in the flour mixture, ensuring it’s completely coated. Shake off any excess flour.
- Next, dip the flour-coated strip into the egg mixture, letting any excess drip back into the bowl.
- Finally, return the chicken strip to the flour mixture for a second coating. Press the flour mixture onto the chicken firmly, ensuring a thick, craggy coating. This double-breading is key for extra crispness. Place the breaded strips on a wire rack set over a baking sheet. Repeat with the remaining chicken strips. Do not overcrowd the rack.
- Preheat the Oil: Pour the frying oil into a large, heavy-bottomed pot or Dutch oven (at least 3 inches deep). Attach a deep-fry thermometer to the side of the pot, ensuring the tip is submerged but not touching the bottom. Heat the oil over medium-high heat until it reaches a consistent temperature of 350-375°F (175-190°C).
- Fry the Chicken: Carefully lower 3-4 breaded chicken strips into the hot oil using tongs. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy chicken. Fry for 4-6 minutes, flipping occasionally, until the strips are golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C).
- Drain and Season: Once cooked, remove the chicken strips from the oil and immediately transfer them to a clean wire rack set over a baking sheet lined with paper towels to drain excess oil. While still hot, sprinkle lightly with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Repeat and Serve: Continue frying the remaining chicken in batches, allowing the oil temperature to return to 350-375°F (175-190°C) between batches. Serve the crispy chicken strips hot with fresh lemon wedges, a sprinkle of fresh herbs (if desired), and your favorite dipping sauces.
