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
- 2 pounds chicken breasts about 2 large, cut into strips
- oil for frying
- 1 cup buttermilk
- 3 large eggs
- 1 tsp paprika
- 1 Tbsp salt
- ½ tsp black pepper
- 2 tsp garlic powder
- 2 tsp marjoram or oregano (dry)
- 2 cups all purpose flour
- ½ cup mayonnaise
- ½ tsp garlic powder
- ¼ tsp paprika
- 1 Tbsp yellow prepared mustard
- 1 Tbsp honey
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.
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