4.75 from 4 votes
Fried Chicken Strips
Prep Time
10 mins
Cook Time
20 mins
Buttermilk Soak
2 hrs
Total Time
2 hrs 30 mins
 

An authentic recipe for truly crispy, golden Southern Fried Chicken Strips cooked to juicy, tender perfection!

Course: Dinner
Cuisine: American
Keyword: Fried Chicken Strips
Servings: 4
Calories: 580 kcal
Author: Kelly Anthony
Ingredients
  • 2 cups buttermilk
  • 2 teaspoons hot sauce
  • 2 pounds chicken tenderloins
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon Kosher salt
  • 1 teaspoon black pepper
  • 1 1/4 teaspoon paprika
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cups canola oil
Instructions
  1. In a large bowl, stir together the buttermilk and hot sauce. Add the chicken tenderloins, cover tightly with plastic wrap, and refrigerate for at least 2 hours or up to 24 hours.

  2. Set out the chicken (still in the buttermilk) at room temperature for 30 minutes prior to cooking to remove the chill.

  3. Add the flour and spices to a large gallon-sized Ziplock bag and mix to combine. Transfer the chicken directly from the buttermilk to the Ziplock bag, seal, and shake until the chicken is evenly coated with the flour mixture. Set aside.

  4. Add the oil to a large frypan and allow it to come to temperature, between 350-375°, and have ready a baking sheet with a cooling rack on top off to the side.

  5. Add four to five chicken strips to the pan at a time and fry for 2 - 2 1/2 minutes on the first side, then turn and fry for 1 - 2 minutes on the second side. Take care not to overcrowd the pan and fry in batches as necessary. Transfer the fried strips to the rack to cool slightly. Serve and enjoy!

Nutrition Facts
Fried Chicken Strips
Amount Per Serving
Calories 580 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 3g19%
Cholesterol 147mg49%
Sodium 1791mg78%
Potassium 916mg26%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 1g1%
Protein 53g106%
Vitamin A 347IU7%
Vitamin C 4mg5%
Calcium 40mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.