Wednesday, March 17, 2010

Pioneer Woman's Buttermilk Chicken Strips

I found this recipe on Mommy's Kitchen site. This one was another keeper! They were delicious! I'm usually not one for frying food in oil, but I couldn't resist trying these. Boy, am I glad I did. They were so wonderful! Jimmy wants to spice it up next time.


1 1/2 pkg chicken breast tenderloins or strips (about a dozen)
1 1/2-2 cups buttermilk
1 1/2 cups flour
2-3 tsp season salt or spices of your choice


Rinse and dry the chicken. In a bowl, submerge the strips in buttermilk for 15-20 minutes, or longer.
In another bowl, combine the flour and season slt. Mix together; add 1/4-1/2 cup buttermilk into flour mixture and stir lightly as you add it.
Heat about 1 inch oil in a skillet or cast iron skillet on medium low to medium heat. Remove a few of the buttermilk-soaked strips from their bowl and place into the flour mixture. Turn them over to thoroughly coat. Then place them on a plate. Continue coating chicken until all is ready to cook.
When the oil is sufficiently heated (flour should bubble when sprinkled in), begin cooking strips a few at a time. Cook for about a minute or minute and a half on the first side--until you can tell it's getting crispy and golden. Turn them over and finish cooking the other side - about 1 - 1 1/2 minutes or so. Removed them to a baking sheet lined with a cooling rack. Place in the oven on warm while you cookd the remaining strips.
Serve with ketchup, honey, honey mustard, sweet and sour, gravy.

1 comment:

Jennifer said...

These look delicious!!!!