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    Home » Recipes » Chicken / Turkey Recipes

    Buttermilk Chicken Strips (crispy & juicy)

    Published: Oct 30, 2020 · Modified: Oct 30, 2020 by Sally · This post may contain affiliate links · Leave a Comment

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    These buttermilk chicken strips are juicy on the inside and crispy on the outside. Oh so good dipped in the homemade paprika dipping sauce.

    Buttermilk chicken strips with paprika dipping sauce and green beans

    Set up an assembly line and get your kids to help, which will make the process go much quicker.

    Soaking the chicken strips in buttermilk for 30 minutes to an hour while getting the other ingredients together is the secret to tender chicken.

    If you don't have buttermilk, you can improvise with regular milk and 1 Tablespoon of apple cider vinegar. This curdles the milk and acts the same way buttermilk does when cooking or marinating with it.

    I always know when I have a hit recipe on my hands. My boys are great eaters and awesome taste testers. When they say, "This is AWESOME!" I know I have a hit. (That's what they said after biting into one of these buttermilk chicken tenders).

    It also helps that they have had to delay eating by an hour or so while I get all the food photography shots in, which also means I usually have to reheat their dinner before they get to sit down and try it.

    They're such great sports, and they know the wait will be well worth it.

    Chicken Tenders Cooling on rack

    What You'll Need

    2 large chicken breasts (about 2 pounds), cut into even strips

    oil for frying

    1 cup buttermilk (or one cup regular milk with 1 Tablespoon apple cider vinegar)

    3 large eggs

    1 teaspoon paprika

    1 Tablespoon salt

    ½ teaspoon black pepper

    2 teaspoons garlic powder

    2 teaspoons dry marjoram or oregano

    2 cups all-purpose flour

    For the Dipping Sauce

    ½ cup mayonnaise

    ½ teaspoon garlic powder

    ¼ teaspoon paprika

    1 Tablespoon prepared yellow mustard

    1 Tablespoon honey

    Chicken Fingers with Dipping sauce

    How to Make

    Soak chicken in buttermilk for at least 30 minutes covered in the refrigerator.

    Meanwhile, heat Dutch oven or large heavy pot on medium. Add oil to ½ to 1 inch deep in pot.

    Beat eggs in a small bowl. Add flour and spices to a large plate and mix together until incorporated.

    After the chicken has marinated, dip the chicken pieces first in flour, then in the eggs, then again in the flour before adding to the hot oil in the pot.

    Note that you need to let the excess buttermilk drip off each piece back into the bowl before dipping in flour.

    Cook 3 minutes on each side before turning with tongs. Remove to a metal rack to cool.

    While chicken is cooking, prepare the dipping sauce by adding all ingredients to a small bowl and whisk together.

    Chicken Fingers Cooling on rack

    Tips

    Dipping or "dredging" the chicken in flour first helps to keep the batter on. The layering of flour and egg mixtures helps to seal in the natural juices while keeping the outside crispy.

    Another way to make sure your buttermilk chicken strips stay crispy is to cool them on a rack instead of just a plate or paper towels. You don't want them soggy, so the more air that gets to all the surfaces the crispier your tenders.

    Cut your chicken strips into about 1-inch wide strips. They will cook up quickly and consistently in the same amount of time.

    You will have to cook the strips in batches. It took me two batches in the pot to cook up 30 tenders. Feel free to place them close together - as long as they have room enough to cook with the oil bubbling up around them.

    I hope you love these buttermilk chicken fingers as much as we do! They're great all by themselves without a dipping sauce, but the sauce takes the flavors to a whole new level.

    Share this buttermilk chicken tenders recipe with your friends, print, and pin for making soon!

    Serve With

    Cajun Green Beans

    Bojangles Dirty Rice

    Pepper Jack Mac and Cheese

    Sauteed Broccoli

    📋 Recipe

    Buttermilk chicken strips served with paprika dipping sauce and green beans.

    Buttermilk Chicken Strips (crispy & juicy)

    These buttermilk chicken strips are juicy on the inside and crispy on the outside. Oh so good dipped in the homemade paprika dipping sauce.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Southern
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Marinating Time: 30 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 6 servings
    Calories: 530kcal
    Author: Sally

    Ingredients

    • 2 pounds chicken breasts about 2 large, cut into strips
    • oil for frying
    • 1 cup buttermilk
    • 3 large eggs
    • 1 teaspoon paprika
    • 1 tablespoon salt
    • ½ teaspoon black pepper
    • 2 teaspoon garlic powder
    • 2 teaspoon marjoram or oregano (dry)
    • 2 cups all purpose flour

    Dipping Sauce

    • ½ cup mayonnaise
    • ½ teaspoon garlic powder
    • ¼ teaspoon paprika
    • 1 tablespoon yellow prepared mustard
    • 1 tablespoon honey
    US Customary - Metric

    Instructions

    • Soak chicken in buttermilk for at least 30 minutes covered in the refrigerator.
    • Meanwhile, heat Dutch oven or large heavy pot on medium. Add oil to ½ to 1 inch deep in pot.
    • Beat eggs in a small bowl. Add flour and spices to a large plate and mix together until incorporated.
    • After the chicken has marinated, dip the chicken pieces first in flour, then in the eggs, then again in the flour before adding to the hot oil in the pot.
    • Note that you need to let the excess buttermilk drip off each piece back into the bowl before dipping in flour.
    • Cook 3 minutes on each side before turning with tongs. Remove to a metal rack to cool.
    • While chicken is cooking, prepare the dipping sauce by adding all ingredients to a small bowl and whisk together.

    Nutrition

    Calories: 530kcal | Carbohydrates: 38g | Protein: 41g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 202mg | Sodium: 1565mg | Potassium: 714mg | Fiber: 2g | Sugar: 5g | Vitamin A: 511IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 3mg
    Tried this Recipe? Share it Today!Mention @SavoryWithSoul or tag #savorywithsoul!

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    Chicken Strips Pinnable image

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    5 from 3 votes (3 ratings without comment)

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    I'm Sally, and I love great food! Whole foods, specifically, and savory, yummy eats! I love using spices and trying new combinations - in fact, I consider it an art form, as I smell and taste my way through each dish.

    More about me →

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