Ingredients
- 500g (1 lb) boneless chicken breasts or tenders, cut into strips
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 1/2 cups all-purpose flour
- 1 cup breadcrumbs (optional, for extra crunch)
- 2 eggs, beaten
- Oil for frying (vegetable or canola)
Instructions
- Marinate the Chicken:
In a bowl, mix the buttermilk, salt, pepper, garlic powder, and paprika. Add the chicken strips, stir to coat, cover, and refrigerate for at least 30 minutes (or overnight for extra tenderness). - Prepare the Breading Station:
Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs (if using). - Coat the Strips:
Remove chicken from the marinade. Dredge each strip in flour, dip into the beaten eggs, then coat in flour again or breadcrumbs for extra crunch. - Heat the Oil:
Pour oil into a deep skillet or pot, about 2 inches deep. Heat to 350°F (175°C). - Fry the Chicken:
Fry the strips in batches, turning once, for about 4–5 minutes or until golden brown and cooked through. Do not overcrowd the pan. - Drain & Serve:
Remove the strips and drain on paper towels. Serve hot with your favorite dipping sauces!
If you’d like, I can help you with air fryer or oven instructions too — just say so! 🌟