Crispy Chicken Strips

Everybody loves chicken strips (well, almost everyone). Here is a great recipe to make our favorite restaurant standby at home (crispy batter and all)!

Crispy Chicken Strips


chicken tenders (skinny strips of bone-less, skin-less chicken breast)

salt & pepper

1 egg, beaten

1 1/2 cups flour

Lawry’s seasoned salt

buttermilk

Place chicken tenders in a shallow bowl. Season with salt & pepper and pour enough buttermilk over chicken to completely cover. Let soak in the fridge for at least an hour or overnight.

Heat oil over medium-high heat in a heavy bottomed skillet (oil should  reach halfway up the pan).

Season flour with Lawry’s (about 1 Tbs., give or take). Pour a few tablespoons of buttermilk over flour and mix with a fork. (It’s okay to use the buttermilk the chicken has been soaking in, because the flour will be thoroughly cooked.) This will make little crispy crunchies on the batter.

Dunk the chicken tenders in the flour, then the beaten egg, then dredge in the flour again.

Fry in hot oil until golden and crispy.

Homemade Honey Mustard

3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup prepared mustard (like grey poupon)
1/3 cup honey
1 tablespoon lemon juice

Mix all ingredients together.

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One Response to “Crispy Chicken Strips”

  1. autumnkeeton Says:

    My adorable friend Taylor made these chicken strips, but sweetened it up a bit with some crushed Cap’n Crunch cereal (no berries, I’m assuming). She just mixed it in with the flour before dredging. They were a big hit! I think they would be great served with a side of honey for dipping!! Yes ma’am!

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