These fried buttermilk chicken strips bathe chicken tenders in buttermilk, then dredges them in seasoned all-purpose flour for crunchy and moist bites.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
518 Calories
Recipe Instructions
Step 1
Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
Step 2
Soak chicken tenders in buttermilk in a large glass or ceramic bowl in the refrigerator for 20 to 30 minutes.
Step 3
Meanwhile, combine flour, salt, garlic salt, mustard powder, paprika, and black pepper in a large brown paper bag.
Step 4
Remove chicken from buttermilk and lightly shake off excess; discard buttermilk. Chicken should still be damp. Drop chicken into bag of seasoned flour; shake until well-coated.
Step 5
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 the center, 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.