Description
These crispy fried chicken strips are golden, crunchy on the outside, and juicy on the inside. Perfect for dipping, snacking, or building into wraps and meals.
Ingredients
Scale
- 1.5 pounds chicken tenders
- 1 cup buttermilk
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 large eggs
- Vegetable oil, for frying
Instructions
- Heat vegetable oil in a deep skillet or Dutch oven to 350°F. Set a wire rack over a tray for cooling.
- In one bowl, whisk together the buttermilk and eggs. In another bowl, combine flour, cornstarch, garlic powder, onion powder, smoked paprika, black pepper, and salt.
- Dip each chicken strip into the buttermilk-egg mixture, then dredge in the flour mixture. Repeat once more for an extra crispy coating.
- Carefully fry chicken strips in batches for 3–4 minutes per side, until golden brown and cooked through.
- Transfer to the wire rack and rest for 5 minutes before serving.
Notes
- Double dredging ensures extra crunch.
- Maintain oil temperature at 350°F for best results.
- Let coated chicken rest before frying to help the crust stick.
- Reheat leftovers in the oven or air fryer to keep them crispy.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 2g
- Sodium: 630mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 125mg