American cuisine
Chicken strips ingredients:
- 3 boneless, skinless
chicken breasts.
- 1 fluid (16 oz) bottle
of buttermilk.
- 2 tsp Season Salt.
-½ tsp of ground cayenne pepper.
Flour mixture ingredients:
- 3 cups of all-purpose
flour.
- 1 tbsp Season Salt.
-½ tsp of ground black pepper.
-½ tsp of ground cayenne pepper.
Chicken strips directions:
- Trim the chicken
breasts to remove all fat.
- Slice each breast
lengthwise into ½″ thick strips.
- In a medium bowl with
a tight-fitting lid, pour in the entire bottle of buttermilk, the season salt
and the cayenne pepper. Whisk to combine.
- Add the chicken
strips, seal the lid, give it a good shake and place in the refrigerator to marinate
for one hour.
Flour mixture directions:
- Toss all of the dry
ingredients into a large bowl and whisk to combine.
- Once the chicken is
ready, remove it from the fridge and measure off 3 tbsp of the buttermilk
mixture.
- Pour it into the flour
mixture and stir with a fork or wire whisk to start forming the shaggy crumbs
coating.
- If needed, add more
buttermilk a little at a time.
- One at a time, remove
a strip from the marinade and drop it into the bowl of flour.
- Cover the strip and using
your hands, press down on the chicken strip to pack on the coating. Don’t try
to flatten it onto the chicken, just
make sure it sticks really well.
- Lay each coated strip
onto a sheet of waxed paper.
- Gives them time to set
up a little before frying, which helps the coating to stick.
- Using a deep, heavy
bottom pot, add 1 ½” of canola oil and heat to 350F.
- To test if the oil is
hot enough, drop one of the larger shaggy crumbs in. It should immediately
start to bubble in the hot oil.
- Once the oil is hot,
cook chicken strips 3 to 4 at a time and cover loosely with a lid.
- Cook until golden
brown on each side. Just given them a gentle turn every once in a while.
- Remove to paper towels
to drain, and move on to the next batch.
- When they are done,
serve with mashed potatoes or sour cream and butter.