Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, cut into strips
- 1 cup all-purpose flour
- 1 cup buttermilk (or regular milk with 1 tbsp lemon juice)
- 1 large egg
- 1 cup breadcrumbs (panko works great)
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp onion powder
- ½ tsp black pepper
- 1 tsp salt
- Oil for frying (vegetable or canola)
Instructions
- Prepare the chicken: Cut chicken breasts into even strips.
- Make the dredge: In a shallow bowl, whisk together the buttermilk and egg.
- Season the flour: In another shallow bowl, mix the flour with garlic powder, paprika, onion powder, salt, and pepper.
- Prepare the breadcrumbs: Place the breadcrumbs in a third shallow bowl.
- Coat the chicken: Dip each chicken strip first in the seasoned flour, then into the buttermilk mixture, then roll in the breadcrumbs until fully coated.
- Heat the oil: Pour oil into a deep skillet or frying pan to about 1–2 inches deep. Heat over medium-high heat until hot (about 350°F / 175°C).
- Fry the strips: Fry the chicken strips in batches for about 4–5 minutes per side, or until golden brown and cooked through.
- Drain: Transfer the fried strips to a plate lined with paper towels to drain excess oil.
- Serve: Serve warm with your favorite dipping sauce!
If you’d like, I can help you adapt this for baking or air frying too — just let me know!