Buttermilk Fried Chicken Breast Strips
Recipe: #14514
October 09, 2014
Categories: Eggs Southern, Picnic, Marinate, High Protein, Kid's Lunches, more
"I found the original recipe posted on the "net" by Jennifer Segal who has a blog called " Once Upon A Chef ". As I was reading the recipe, I felt it called for too much oil and it didn't have enough seasonings in the breading.And the original recipe used chicken tenders,but I prefer chicken breasts cut into strips.So a few changes were made to mine and my SO's personal preferences. I think the way that the breading was made,makes this a very different way to do chicken.Please plan ahead, this DOES need time to marinate overnight or at least 4 hours. " Prep Time " doesn't include the marinating time.If you want to use this as an appetizer,just cut the strips in half before adding to the marinade. Posted to " ZAZZ " on 10/9/2014. " Keep Smiling :)"
Original is 4 servings
Ingredients
- MARINADE
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- BREADING
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- Additional Ingredients
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Nutritional
- Serving Size: 1 (353.3 g)
- Calories 583
- Total Fat - 11.8 g
- Saturated Fat - 3.9 g
- Cholesterol - 200.8 mg
- Sodium - 1836.4 mg
- Total Carbohydrate - 38.5 g
- Dietary Fiber - 5.5 g
- Sugars - 3.9 g
- Protein - 79.1 g
- Calcium - 268.3 mg
- Iron - 4.6 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Combine all marinade ingredients into a large bowl, mix well and add chicken. Cover and marinate for at least 4 hours or overnight.
Step 2
To make the breading,in a large bowl mix all dry ingredients together very well.
Step 3
Add buttermilk and mix with a fork until breading is clumpy.
Step 4
Line a baking sheet with foil and set aside.
Step 5
Take a few strips at a time out of the marinade and add to breading, pressing with palm of hand into each piece to make sure clumps stick to the strips.
Step 6
Remove and place on foil lined baking sheet.
Step 7
In a heavy skillet(cast iron skillet is preferred), add 1 1/2 inches of oil and heat over medium heat until hot but not smoking.
Step 8
Add strips a few at a time and cook until lightly browned on both sides and no longer pink on the inside.
Step 9
When done,remove to paper towel lined plate to remove extra oil.
Step 10
Repeat with remaining chicken.
Tips
- Aluminum Foil
- Cast Iron Skillet (not necessary,but preferred)
1 Reviews
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