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Southern Fried Chicken Strips

 

Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken.

I chose this recipe, and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it.

I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I like spicy.  

Next time I might even let them rest after the first round of egg/flour mixtures and then dip them again before frying. Thank you so much to Genise K for the recipe!




Southern Fried Chicken Strips

Author:

ingredients:

  • 1 egg
  • 1/2 cup buttermilk
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons garlic powder, Used Penzey's Roasted Garlic
  • 1 1/2 teaspoons pepper
  • 1/2 teaspoon salt (held til end after frying)
  • 1/2 teaspoon paprika
  • 2 pounds chicken tenderloins
  • Oil for deep-fat frying
  • 2 tablespoons grated Parmesan cheese, omitted

instructions:

  1. In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture.
  2. In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese. Yield: 6 servings.
Source: http://www.tasteofhome.com/recipes/southern-fried-chicken-strips
Created using The Recipes Generator



Comments

  1. My oh my! These chicken strips are SO inviting...makes my mouth water. I think your photos are great! Thanks so much for sharing with us at Weekend Potluck. Please come again soon. And have a wonderful Easter weekend.

    ReplyDelete
    Replies
    1. You are so sweet! Thank you so much for hosting :)

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  2. The sound amazing. I love the addition and flavor of roasted garlic. Now I want these!!!

    ReplyDelete
    Replies
    1. Thanks for stopping by Kim! I can't wait to put these on the menu again :)

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  3. Oh, and I love that it isba Taste of Home recipe also. :)

    ReplyDelete
    Replies
    1. Lots and lots of my family favorite and go-to recipes are from Taste of Home!

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  4. The best thing I have found to do after I fried chicken is to put it on a rack over a pan lined with paper towels. Any excess grease (shouldn't be much) will drip onto the towels and your chicken will stay crisp.

    ReplyDelete
    Replies
    1. That's a great tip! Thank you for stopping by :)

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  5. My family and I truly enjoyed these. My 3 year old grandson, who is a picky eater, loved them. They were delicious. Thank you!

    ReplyDelete
    Replies
    1. I'm so glad you enjoyed them! My son was very picky growing up, now he's 16 and just slightly picky :)

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