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.
Servings: 6 servings
Calories: 530kcal
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
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