The Pioneer Woman Tasty Kitchen
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Homemade Chicken Strips

4.90 Mitt(s) 21 Rating(s)21 votes, average: 4.90 out of 521 votes, average: 4.90 out of 521 votes, average: 4.90 out of 521 votes, average: 4.90 out of 521 votes, average: 4.90 out of 5

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Level: Easy

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Description

Now you’ll know how to make much better chicken strips than you can buy in the freezer section. They’re easy and yummy—who can argue with that?

Ingredients

  • 1 package Chicken Breasts, Cut Into Strips (sometimes Called "tenders" Or "strips")
  • Buttermilk
  • 1-½ cup Flour
  • 2 teaspoons (to 3 Teaspoons) Lawry's Seasoning Salt (or Spices Of Your Choosing)
  • Vegetable Oil

Preparation

Start by rinsing and drying your chicken strips. Next, in a bowl submerge the chicken strips in buttermilk for 15 to 20 minutes (or longer if you’d like).

In another bowl combine about 1 ½ cups flour and 2 to 3 teaspoons of Lawry’s Seasoning Salt (or other seasonings if you prefer). Mix this together well. Next, add about ¼ to ½ cup of buttermilk into the flour mixture and stir lightly with a fork as you add it.

Heat about 1 inch of vegetable oil in a large skillet over medium-low to medium heat.

Remove a few of the buttermilk-soaked strips and place them in the flour mixture, turning them over to coat them thoroughly. Place them on a plate. Continue coating chicken strips until they are all ready to cook.

When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy, remove them to a paper towel-lined plate.

Serve with your favorite dipping sauce. Yum!

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

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Rachel Cohen on 8.29.2011

These were wonderful! I subbed rice milk for the buttermilk to make it a non dairy coating.

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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!

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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!

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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?

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!

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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.

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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!

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Rachel Cohen on 8.13.2011

These were really good! And easy too.

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Erin on 4.10.2011

Tasty and easy my favorite combo.

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