The Pioneer Woman Tasty Kitchen
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Homemade Chicken Strips

4.90 Mitt(s) 20 Rating(s)20 votes, average: 4.90 out of 520 votes, average: 4.90 out of 520 votes, average: 4.90 out of 520 votes, average: 4.90 out of 520 votes, average: 4.90 out of 5

Prep:

Cook:

Level: Easy

System:

6

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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Avatar of Stephanie

Stephanie on 4.24.2014

Is that enough time to cook the chicken? Seems like it would need longer

Avatar of Rachel Cohen

Rachel Cohen on 8.29.2011

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

Avatar of 1sarahb

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!

Avatar of missmike

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!

Avatar of rckusch

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?

20 Reviews

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Avatar of kender3

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.

Avatar of Laura

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!

Avatar of Rachel Cohen

Rachel Cohen on 8.13.2011

These were really good! And easy too.

Avatar of Erin

Erin on 4.10.2011

Tasty and easy my favorite combo.

Avatar of Allison

Allison on 1.27.2011

:)

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