Crispy Chicken Strips
These crispy chicken strips are a tender and juicy chicken tender recipe that is marinated in a buttermilk buffalo sauce, then coated is a zesty blend of seasoned breadcrumbs and tempura mixture, and fried until golden brown.
Servings: 4 Servings
Ingredients
- 4 large boneless skinless chicken breasts, sliced into strips
Buttermilk Marinade
- 2 cups buttermilk
- ⅓ cup pickle juice
- ½ cup buffalo sauce
Dredge
- 2 cups all purpose flour
Egg Mixture
- 2 cups buttermilk
- 2 large eggs
Breadcrumb Mixture
- 3 cup panko breadcrumbs
- 1 ½ cup tempura
- 3 tablespoons garlic powder
- 2 tablespoon Slap Ya Mama seasoning
- 1 tablespoon black pepper
- 2 teaspoons paprika
- 1-2 cups vegetable, for frying
Instructions
- Place buttermilk, pickle juice and buffalo sauce in a large bowl or large sealable bag.
- Add chicken strips, stir to coat, and place in the fridge to marinate for an hour or more.
- In a large skillet, heat oil over medium heat.
- Using 3 separate bowls, or shallow containers, add flour to one bowl,
- Whisk buttermilk and egg mixture in the second bowl.
- Breadcrumbs, tempura, and seasonings to the third bowl. Stir to combine.
- Remove chicken strips from bowl or baggie, shake off excess liquid and place in the flour. Coat a few pieces at a time, then place into the buttermilk mixture, and lastly, into the breadcrumb mixture.
- Add chicken, a few pieces at a time, into the hot oil.
- Fry 4-5 minutes on each side until golden brown.
- Remove from the skillet and place on a plate lined with paper towels.
- Repeat process and continue cooking until all the chicken has been cooked.
- Serve with your favorite dipping sauce.