An authentic recipe for truly crispy, golden Southern Fried Chicken Strips cooked to juicy, tender perfection!
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.
Set out the chicken (still in the buttermilk) at room temperature for 30 minutes prior to cooking to remove the chill.
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.
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.
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!
The Anthony Kitchen