Description
These buttermilk chicken strips are crunchy on the outside, moist on the inside!
Ingredients
- 1 ½ pounds chicken tenders
- 2 cups buttermilk
- 1 ½ cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon garlic salt
- 2 teaspoons mustard powder
- 1 teaspoon ground paprika
- 1 teaspoon ground black pepper
- 2 cups peanut oil, or as needed
- salt and ground black pepper to taste
Instructions
- Soak chicken tenders in buttermilk for 20 to 30 minutes in the refrigerator.
- While chicken is soaking
- combine flour
- salt
- garlic salt
- mustard powder
- paprika
- and pepper in a large brown bag.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Drain chicken and shake lightly to remove excess buttermilk. Chicken should still be damp. Drop chicken into the bag of seasoned flour and shake until well coated.
- Drop chicken into hot oil
- about 6 pieces at a time
- depending on the size of your pot. Cook until golden brown
- crispy
- and no longer pink in the centers
- 6 to 8 minutes. Remove from oil and drain on paper towels. Sprinkle with salt and pepper while still warm.
Servings: 4