Ingredients
- 500g (1 lb) boneless, skinless chicken breasts or tenders
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups all-purpose flour
- 1 cup breadcrumbs or panko (for extra crunch)
- 2 eggs
- Vegetable oil, for frying
Instructions
- Prepare the chicken: Slice the chicken breasts into even strips.
- Marinate: In a bowl, mix buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add chicken strips, coat well, cover, and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
- Prepare breading: Place flour in one shallow dish. Beat the eggs in a second dish. Place breadcrumbs in a third dish.
- Bread the chicken: Remove chicken from marinade. Dredge each strip in flour, dip in egg, then coat in breadcrumbs. Press gently to help the coating stick.
- Fry: Heat about 1 inch of oil in a large skillet over medium-high heat. When hot, fry chicken strips in batches for 3–4 minutes per side, or until golden brown and cooked through.
- Drain: Place cooked strips on a paper towel-lined plate to drain excess oil.
- Serve: Serve hot with your favorite dipping sauces like honey mustard, ranch, or BBQ sauce!
If you’d like, I can help you adjust this for baking or air frying too — just say so! 🍗✨