Chicken strips made from scratch are just as quick as frozen, pre-breaded ones! By the time you get those to reach the unfrozen state, these will already be in your mouth. Serve these with an array of dipping sauces and Hand Cut French Fries #sonomnom4u #Chickenstrips
3-4 lbs. Chicken Tenderloins or boneless skinless breasts, cut into strips
3 cups Flour
5 TBSP Paprika
3 TBSP White Pepper
2 TBSP Garlic Powder
1.5 TBSP Dry Mustard Powder
1 TBSP Celery Seed
1 TBSP Black Pepper
3 tsp Himalayan Sea Salt
2 tsp Basil
2 tsp Oregano
1 tsp Thyme
2 TBSP Cayenne (For extra Spicy Version)
2 cups Buttermilk
1/2 cup Franks RedHot (for Extra Spicy Chicken)
Mix all the dry ingredients into a large bowl until well blended.
Mix Buttermilk and Redhot (for extra spicy Version) into a separate medium bowl. Don't like spicy? Just use buttermilk.
Pick up a chicken strip and dip it into the buttermilk mixture. Shake to remove excess liquid. Dip wet chicken strip into the flour mixture and coat it completely. Dip it back into the buttermilk mixture and then coat again with flour mixture. Set on a rack and repeat until all pieces have been coated (twice) with the mixture. Let coated strips sit on the rack for about 30 minutes before frying. This will strengthen the batter and adhere it to the chicken better when fried.
Heat Deep Fryer oil to 350°F Don't heat oil too hot or the outside will get too done and the inside will be raw. Fry each piece approximately 5 minutes, or until the internal temp of the chicken hits 165°F. When placing the thermometer into the chicken, make sure to go near the bone for the most accurate reading. Cooking time varies based on size of chicken pieces.
When internal temp reaches 165°F. remove from oil and place on a cooling rack with papertowels under the rack. Repeat until all chicken strips are fried to a golden, crispy internal temp of 165°F.
Serve hot with your choice of sides and dipping sauces!