21 Reviews
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4hmom on 1.10.2017
Finally got around to making these . . . . They are CRAZY good! The best chicken strips I’ve ever had – and I’ve a had a few in my lifetime. I did not have any issue what-so-ever with the “batter” coming off. I used a cast iron skillet & made sure my oil was hot enough. Probably did around 4-5 minutes on each side. Also, just a personal preference, I used Tony Chachere’s seasoning & likely used about 2 tablespoons to 2-cups of flour. These are beyond fabulous!
kender3 on 6.3.2012
Not much flavor and breading falls right off. If you’re going to splurge on fried food, I wouldn’t do it here.
Laura on 1.26.2012
I wish there was a 10 mitt options, these are great! I’ve made them twice, once when I had buttermilk and once when I did not but just added some vinegar to milk; they were excellent both times!
12 Comments
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Stephanie on 4.24.2014
Is that enough time to cook the chicken? Seems like it would need longer
Rachel Cohen on 8.29.2011
These were wonderful! I subbed rice milk for the buttermilk to make it a non dairy coating.
1sarahb on 5.16.2011
Freeze them after frying, reheat in a warm oven.
If the breading is falling off the oil is probably not hot enough.
I make an allergy-friendly version of these for my son using “buttermilk” made of rice milk with a few drops of apple cider vinegar, non-wheat flour, and instead of the seasoning salt I just use salt & pepper. They are really tasty too!
missmike on 2.26.2011
These are the best! So easy and delicious. I have made them a few times. They make great leftovers too!
rckusch on 2.5.2011
I’ve seen comments about freezing these chicken strips. Can you freeze them before frying? Or if they’re frozen after frying, are they reheated in the oven? Should they be thawed before reheating?