Let’s start with a large plastic bag, and in it marinate a few boneless skinless chicken breast in 2 cups of buttermilk, a handful of chopped chives, a dash of cayenne pepper, and a touch of salt and pepper.
I was able to marinate my chicken over night, but if you only have 2-4 hours to spare that’ll work too!
Once your chicken is done marinating go ahead and cut it into strips…
Time to coat these strips!
In a dish whisk together 1 cup of flour…
1 cup of panko (found in the Asian food aisle) …
If you can’t find any panko go ahead and use regular breadcrumbs. Both crisp up well, I’m just a little more partial to the airiness of panko breadcrumbs.
1 1/2 teaspoons of baking soda…
(This will help to give you a super crispy crust!)
1 teaspoon of garlic powder…
1 teaspoon of salt and a dash of pepper.
Go ahead and press this coating into your buttermilk soaked chicken strips.
Now for my favorite part!
Heat a few inches of vegetable oil in a skillet over medium heat. When your oil is hot enough (flick a few drops of water in, when they sizzle it’s ready!) carefully place your chicken strips into the oil.
To help keep your oil at the ideal frying temperature (375 degrees) fry your strips in small batches. You can use a food thermometer to help keep an eye on it, but I just watch how my chicken is frying. If your chicken is frying too fast turn down the heat, but if the chicken is just laying in the pan soaking up oil go ahead and turn it up!
4 – 5 minutes on each side should be enough fry time for these strips!
When your strips are golden brown and crispy place them on a paper towel to drain off any excess oil.
Sure you could serve these beautiful chicken strips to your family/friends as is without any complaints…
Or you could grab some buns, a few leaves of butter lettuce, some dill pickles and mix up some spicy mayo (mayo + your favorite hot sauce)!
Pile a couple of chicken strips on top of that bun and ring the bell because dinner (or lunch!) is ready to go!
- Makes 8 sandwiches
- 4 boneless skinless chicken breast
- 2 cups buttermilk
- handful fresh chives, chopped
- dash cayenne pepper
- 1 cup flour
- 1 cup panko
- 1 1/2 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 teaspoon salt
- pepper to taste