Crispy Fried Chicken Strips
Fried Chicken Strips are an easy, delicious lunch that is crispy on the outside, juicy on the inside, and perfect with any dipping sauce.
Servings: 16 Servings
Calories: 199kcal
Equipment
- Frying pan
- Measuring spoons
- Measuring cups
- Mixing bowl
Ingredients
- 4 chicken breasts , boneless skinless
- 1 teaspoon hot sauce
- 1 cup buttermilk
- 2 cups all purpose flour
- ¾ teaspoon paprika
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon baking powder
- 2 eggs
- ½ cup vegetable oil
Instructions
- Pat the chicken dry with paper towels, then cut each chicken breast into four strips.4 chicken breasts
- In a mixing bowl, mix together buttermilk and hot sauce, and then soak the chicken for 20-30 minutes.1 cup buttermilk, 1 teaspoon hot sauce
- In a small bowl, mix flour, salt, pepper, paprika, garlic powder and baking powder and in another small bowl, add the eggs.2 cups all purpose flour, ¾ teaspoon paprika, ¾ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon baking powder, 2 eggs
- Now, dip each strip of chicken into the flour mixture, then into eggs, and then back into the flour mixture. Gently shake off the excess flour.
- Heat the oil in a frying pan over medium high heat and fry the chicken in small batches for about 7-10 minutes or until golden brown.½ cup vegetable oil
Notes
Store leftovers in an airtight container in the fridge for 3–4 days.
Nutrition
Serving: 1serving | Calories: 199kcal | Carbohydrates: 13g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 218mg | Potassium: 258mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg