To achieve that “Blue Ribbon” crunch, the secret is a double-dredge system and using buttermilk to tenderize the meat. Since you are a fan of Fried Chicken, these strips follow that same tradition but cook much faster.
The “Extra Crunchy” Buttermilk Chicken Strips
Prep time: 15 mins (+ soaking) | Cook time: 10 mins
1. The Ingredients
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The Chicken: 1.5 lbs Chicken breast or tenderloins (cut into 1-inch strips).
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The “Tenderizer” Soak:
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1 cup Buttermilk (or milk with 1 tbsp lemon juice).
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1 tsp Garlic powder and 1 tsp Salt.
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The “Super-Crunch” Coating:
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1 ½ cups All-purpose flour.
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½ cup Cornstarch (this is the secret to the “shatter” crunch).
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1 tbsp Smoked paprika.
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1 tsp Onion powder.
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1 tsp Black pepper and ½ tsp Cayenne (optional).
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The Sizzle: Neutral oil (Canola or Vegetable) for frying.
2. Step-by-Step Instructions
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