These “Crispy Southern Fried Chicken Strips” are the epitome of comfort food, offering a delectable combination of tender, juicy chicken encased in a remarkably crunchy, golden-brown crust. As vividly depicted in the image, each chicken strip boasts an irregular, craggy texture, indicative of a well-seasoned and perfectly fried breading that promises an incredibly satisfying bite. The color is a rich, appetizing golden hue, suggesting a thorough cook and beautiful crispness. One of the strips in the foreground is broken open, revealing the moist, white interior of the chicken, confirming its succulent nature beneath the crispy exterior. A light sprinkling of fresh green herbs, likely parsley or chives, adds a touch of color and freshness to the presentation. In the background, two small cups of what appears to be a creamy, savory dipping sauce stand ready, enhancing the overall appeal and offering a perfect accompaniment to the rich fried chicken. This recipe aims to replicate the classic, crave-worthy experience of truly crispy and flavorful fried chicken, making it an ideal choice for a casual dinner, a party appetizer, or a crowd-pleasing snack. The secret lies in a flavorful marinade and a multi-layered breading technique that ensures maximum crispness and adherence.
The golden-brown color and rough, craggy texture of the coating are the most prominent features, indicating superior crispness. The exposed white meat of one chicken strip confirms its proper cooking and juiciness. The sprinkling of fresh green herbs adds visual appeal and a fresh aromatic note. The dipping sauces in the background suggest a complete and enjoyable eating experience.
Ingredients:
- For the Chicken:
- 2 pounds (about 900g) boneless, skinless chicken breasts or chicken tenders, cut into 1-inch wide strips
- For the Marinade (Buttermilk Brine):
- 2 cups (480ml) buttermilk
- 1 tablespoon hot sauce (optional, for a little kick)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- For the Dry Breading Mixture:
- 2 cups (240g) all-purpose flour
- ½ cup (60g) cornstarch (for extra crispness)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon paprika (sweet or smoked, for color and flavor)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional, for heat)
- For Frying:
- 4-6 cups vegetable oil, canola oil, or peanut oil (enough for deep frying)
- For Garnish:
- 2 tablespoons fresh parsley or chives, finely chopped
- Suggested Dipping Sauces (examples, as seen in image):
- Honey Mustard Sauce
- Ranch Dressing
- BBQ Sauce
- Spicy Mayo
- Equipment:
- Large mixing bowls (at least 2: one for marinade, one for dry breading)
- Whisk
- Resealable plastic bag or large dish (for marinating)
- Large deep pot or Dutch oven (for frying)
- Thermometer (candy or deep-fry thermometer is highly recommended)
- Tongs or spider skimmer
- Wire rack set over a baking sheet (for draining fried chicken)
- Paper towels
Instructions:
Part 1: Prepare and Marinate the Chicken
- Cut Chicken: If using chicken breasts, slice them into uniform 1-inch wide strips, similar to chicken tenderloins. If using pre-cut tenders, ensure they are roughly uniform in size for even cooking.
- Make Marinade: In a large bowl or resealable plastic bag, whisk together the buttermilk, hot sauce (if using), 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
- Marinate Chicken: Add the chicken strips to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl or seal the bag. Refrigerate for at least 30 minutes, or preferably for 2-4 hours. Marinating helps tenderize the chicken and infuse it with flavor. For the juiciest results, you can marinate overnight.
Part 2: Prepare the Breading Station
- Combine Dry Ingredients: In a large, shallow bowl (or a clean resealable plastic bag for less mess), whisk together the all-purpose flour, cornstarch, 2 teaspoons salt, 1 teaspoon black pepper, paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, dried oregano, and optional cayenne pepper. Mix thoroughly to ensure all spices are evenly distributed. This is your dry breading mixture.
- Set Up Station: Once the chicken is marinated, remove it from the refrigerator. Have your marinated chicken ready, followed by the dry breading mixture, and then a clean wire rack placed over a baking sheet for the fried chicken.
Part 3: Fry the Chicken Strips
- Heat Oil: Pour the vegetable oil into a large, deep pot or Dutch oven. The oil should be at least 3-4 inches deep to allow the chicken to be mostly submerged. Heat the oil over medium-high heat until it reaches a temperature of 350∘F (175∘C). Use a deep-fry thermometer to monitor the temperature accurately.
- Bread the Chicken: Working in batches to avoid overcrowding the oil:
- Remove a few chicken strips from the buttermilk marinade, letting any excess drip off. Do not pat them dry; the wet marinade helps the breading stick.
- Immediately transfer the wet chicken strips to the dry breading mixture.
- Toss and press the chicken strips firmly into the flour mixture, ensuring they are completely coated and the breading adheres well. This pressing action helps create the craggy, crispy texture.
- Shake off any excess flour.
- Fry Chicken: Carefully lower the breaded chicken strips into the hot oil using tongs. Do not overcrowd the pot. Fry 4-5 strips at a time, depending on the size of your pot. Overcrowding will significantly lower the oil temperature and result in soggy, greasy chicken.
- Cook Until Golden and Cooked Through: Fry for 6-8 minutes per batch, turning occasionally with tongs to ensure even browning, until the chicken strips are deeply golden brown and cooked through. A thermometer inserted into the thickest part of a strip should read 165∘F (74∘C).
- Drain: Once cooked, carefully remove the fried chicken strips from the oil using tongs or a spider skimmer. Transfer them to the prepared wire rack set over a baking sheet to drain any excess oil. This helps them stay crispy.
- Maintain Oil Temperature: Allow the oil to return to 350∘F (175∘C) between batches before adding more chicken. Adjust heat as needed.
- Keep Warm (Optional): If frying multiple batches, you can keep the cooked strips warm in a single layer on a separate wire rack in an oven preheated to 200∘F (95∘C).
Part 4: Serve
- Garnish: Arrange the crispy fried chicken strips on a serving platter. Sprinkle generously with fresh chopped parsley or chives for added freshness and visual appeal.
- Serve Hot: Serve the chicken strips immediately while they are hot and crispy.
- Dipping Sauces: Offer with a variety of your favorite dipping sauces, such as honey mustard, ranch, BBQ sauce, or spicy mayo, as suggested by the image.
Tips for Success:
- Uniform Chicken Strips: Cutting the chicken into uniform sizes ensures they cook evenly.
- Buttermilk Marinade: Don’t skip the buttermilk marinade. The lactic acid in buttermilk tenderizes the chicken, and the thickness of the buttermilk helps the breading adhere better.
- Two-Part Breading: The combination of wet (from marinade) and dry breading, with cornstarch in the dry mix, is crucial for achieving that extra crispy, craggy coating.
- Press the Breading: Really press the chicken into the dry breading mixture. This helps create those desirable crispy bits.
- Oil Temperature is Key: Maintain the oil temperature at 350∘F (175∘C). Too low, and the chicken will be greasy; too high, and the outside will burn before the inside cooks. A thermometer is highly recommended.
- Don’t Overcrowd: Frying in small batches is essential for crispy chicken. Overcrowding causes the oil temperature to drop, leading to soggy results.
- Drain on a Wire Rack: Never drain fried chicken directly on paper towels for long periods, as it can trap steam and make the bottom soggy. A wire rack allows air to circulate, keeping the chicken crispy.
- Seasoning: Feel free to adjust the seasonings in the dry dredge to your liking. Adding a pinch of celery salt or a touch of smoked paprika can further enhance the flavor.
Enjoy these incredibly satisfying “Crispy Southern Fried Chicken Strips!”