Pin it
Crunchy, succulent buttermilk chicken strips with that unbeatable snap might just be your new favorite comfort dish. The magic happens in the buttermilk soak that softens the chicken while adding a subtle zing and spices. Once dipped in seasoned flour and fried until golden, these strips get that amazing outer shell that breaks apart when you bite in, all while keeping the inside super moist.
I whipped these strips up during a tough week with my little one who wouldn't eat anything I made. The pure joy on her face when she crunched into that first perfectly crispy strip made all the work worth it. What started as a way to make peace with my picky kid has turned into the meal my family asks for most often.
Tasty Marinade Breakdown
- Buttermilk: Its natural acids soften the chicken proteins without making the meat mushy.
- Paprika: Brings a light sweetness and nice color to your marinade.
- Garlic powder: Gives an even flavor that spreads throughout the chicken.
- Cayenne pepper: Adds a mild kick without taking over the flavor.
- Kosher salt: Melts nicely and gets deep into the meat.
- Black pepper: Freshly ground adds more complex taste.
How To Make Them
- Soak The Chicken:
- Mix your chicken strips with buttermilk, paprika, garlic powder, cayenne pepper, and kosher salt in a big ziplock. Close it up and gently squeeze to work the mixture into the meat. Pop it in the fridge for at least 4 hours, but leaving it overnight works even better.
- Mix Up The Coating:
- Stir together flour, baking powder, kosher salt, black pepper, garlic powder, and paprika in a flat dish. Add a splash of buttermilk and mix to create little lumps that'll make your chicken extra crunchy.
- Coat Your Chicken:
- Take the strips from the marinade, let them drip a bit, then push them into the flour mix until they're totally covered.
- Get Your Oil Ready:
- Pour vegetable oil into a Dutch oven or deep pan about ¾-inch deep. Heat it up to 350°F.
- Cook Them Golden:
- Fry your strips in small batches, about 3 minutes on each side until they turn golden brown. Make sure they reach 165°F inside.
- Let Them Cool A Bit:
- Give your strips 2-3 minutes to sit before eating so they stay crispy and the juices settle inside.
I got really into making these perfect after paying almost twenty bucks at a restaurant for chicken that wasn't nearly as good as what I can make in my kitchen now. My family can't get enough of them on movie nights, especially with all the different dips we put out.
Pin it
The Science Behind Great Tenders
The lactic acid in buttermilk gently breaks down meat proteins, making your chicken super tender. Adding baking powder to your coating creates tiny air bubbles for extra crunch. When you fry at just the right temp, the outside forms a quick seal that keeps excess oil from soaking in.
Ways To Enjoy Them
Put these strips on warm brioche buns with some honey mustard, wrap them up with lettuce and ranch, or cut them into chunks for pasta dishes. Make a fun family dinner with a board of dipping sauces and veggie sticks that everyone can grab from.
Mix It Up
For a down-home twist, splash some hot sauce in your marinade and mix cornmeal with your flour. Need gluten-free? Just swap in your favorite cup-for-cup gluten-free flour mix that has xanthan gum. Try fresh herbs for more aroma or go with smoked paprika for a deeper flavor.
Storing What's Left
Put your cooled strips in one layer on a plate lined with paper towels, loosely cover with foil. They'll keep in the fridge up to 3 days. To get them crispy again, warm them on a wire rack in a 375°F oven for 10 minutes. Don't use the microwave – it'll make them soft.
Pin it
These buttermilk fried chicken strips are comfort food done right. Each bite gives you that perfect mix of crunch and juiciness. After years of playing with this recipe, I'm proud knowing these strips have earned their spot as the most requested meal at my table.
Frequently Asked Questions
- → Is it okay to use chicken breasts instead of tenderloins?
- Of course! Just slice boneless chicken breasts into 1-inch pieces. They might need about a minute or two more to cook, depending on their size.
- → What if I don’t have buttermilk?
- You can make a quick substitute by mixing a tablespoon of lemon juice or white vinegar with a cup of milk. Leave it alone for 5-10 minutes until it thickens a bit.
- → How can I know when my oil's ready for frying?
- Your ideal oil temp is 350°F. No thermometer? No problem! Drop in a small piece of bread; if it sizzles and browns in a minute, you're good to go.
- → Can I bake these instead of frying them?
- Yep! They won’t crisp up the same, but you can bake them in a 400°F oven on a wire rack for about 15-20 minutes. Be sure to flip them halfway through.
- → What are good sauces for dipping these tenders?
- Honey mustard, ranch dressing, BBQ, buffalo, or sriracha mayo are all amazing choices with these crunchy tenders.
- → How long will the leftovers last in the fridge?
- Keep them sealed in an airtight container for around 3 days. For the best texture, reheat them for 10-15 minutes in an oven set to 350°F.