Homemade Chicken Strips

By Leite's Culinaria

Ingredients

Olive oil (for frying)
2 cups all-purpose flour
1/2 cup unseasoned dry bread crumbs
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
2 cups buttermilk ((either low-fat or full-fat))
1 3/4 pounds chicken tenders ((about 18 tenders) or chicken breast meat cut into slender strips)
ketchup ((optional))
Barbecue Sauce ((optional))

Prep Time10mins
Cook Time15mins
Servings4

Instructions

Pour enough olive oil into a large heavy skillet to reach a depth of 1/2 inch. Place over medium heat until the oil registers 325°F (163°C) on a deep-fry or candy thermometer. Place a wire rack over a rimmed baking sheet and place it alongside the stove.

Meanwhile, in a shallow bowl, whisk together the flour, bread crumbs, salt, and pepper. Pour the buttermilk into a separate shallow bowl.

Pat the chicken dry with paper towels. Working with half the strips at a time, dip them first in the buttermilk, allowing any excess to drip off, and then dredge them in the flour mixture, turning to coat all sides. (You want to stir the flour mixture often in between strips to keep the bread crumbs from settling to the bottom of the bowl.)

Carefully place a few chicken strips in the hot oil and cook, turning often, until the coating is golden brown, the juices run clear, and the chicken is cooked through, 6 to 10 minutes. It may be necessary to adjust the heat during frying to maintain an oil temperature of between 315°F to 325°F (157°C to 163°C). Be certain to return the temperature to 325°F (163°C) in between batches. Place the cooked strips on the wire rack. Repeat with the remaining ingredients.

Serve the chicken strips with ketchup or barbecue sauce, if desired, on the side for dipping.