Fried Buttermilk Chicken Strips

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Soak chicken tenders in buttermilk in a large glass or ceramic bowl in the refrigerator for 20 to 30 minutes.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Meanwhile, combine flour, salt, garlic salt, mustard powder, paprika, and black pepper in a large brown paper bag.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Remove chicken from buttermilk and lightly shake off excess; discard buttermilk. Chicken should still be damp. Drop chicken into seasoned flour; shake until well-coated.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Lower chicken carefully into hot oil in batches, about 6 pieces at a time depending on the size of your fryer or saucepan. Fry until golden brown, crispy, and no longer pink in centers, 6 to 8 minutes. Transfer to a paper-towel-lined plate to drain. Season with salt and black pepper while still warm. Repeat with remaining chicken.'}

📊 Nutrition Facts

Per serving (4 servings total)