fried chicken strips recipe with buttermilk
The Best fried chicken strips recipe with buttermilk
Fried chicken strips with buttermilk are one of my favorite things to make—simple, flavorful, and always a hit with my family. There’s something about the crispy, golden coating that makes every bite feel like a little treat, even when it’s just a quick weeknight dinner. My kids swear by them, and honestly, so do I. They’re so versatile—great for a casual family meal, a game day snack, or even a fancy dinner when you want something special but still easy. The buttermilk marinade gives them that perfect balance of tender and juicy, while the crispy outside makes every bite satisfying. Plus, it’s not just about taste; it’s also a little healthier than you’d think if you use whole wheat flour or a mix of whole grains in the coating. It’s one of those recipes that feels indulgent but still keeps things balanced, and honestly, that’s why I love it so much.
Crispy Buttermilk Fried Chicken Strips
Juicy and perfectly crispy fried chicken strips marinated in buttermilk for a tender, flavorful bite. Perfect for a quick weeknight meal or game day snack.
🥘Ingredients
- 4 cups buttermilk
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 cup chicken strips (thigh or drumstick)
- 3 cups vegetable or peanut oil (for deep frying)
- 1 cup honey mustard sauce (store-bought or homemade)
- 1 tbsp hot sauce (optional)
👨🍳Directions
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1 Preheat oven to 425°F (220°C) if using an air fryer, or heat oil to 350°F (175°C) in a deep fryer/pot.
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2 Cut chicken strips into bite-sized pieces. Place them in a large bowl and pour buttermilk over them. Let marinate for at least 30 minutes (or up to 4 hours for extra tenderness).
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3 In a separate bowl, mix flour, baking powder, salt, black pepper, paprika, garlic powder, and onion powder. Pour the marinated chicken into this bowl, ensuring each piece is well coated.
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4 Heat oil to 375°F (190°C). Fry chicken strips in batches for 12-15 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
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5 For serving, mix honey mustard sauce and hot sauce (if using) in a bowl. Serve fried chicken strips hot with the sauce.
🔧Equipment
- Mixing bowls
- Bowl for dredging
- Deep fryer or heavy pot with lid
- Slotted spoon
- Paper towels
- Cutting board
- Sharp knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Buttermilk Fried Chicken Strips Works
This buttermilk fried chicken strips recipe is always a crowd-pleaser because it’s crispy, tender, and easy to make ahead—perfect for feeding a hungry family or guests without the fuss. Whether you’re hosting a casual dinner or a big holiday gathering, these strips hold up well and let everyone enjoy flavorful, juicy bites without the mess of whole chicken. Plus, the buttermilk marinade keeps them moist, so no one has to worry about dry, crumbly results. It’s a go-to recipe that never disappoints.
❓ Frequently Asked Questions About Crispy Buttermilk Fried Chicken Strips
What is the secret to making crispy fried chicken strips with buttermilk?
The secret lies in a well-balanced buttermilk marinade that tenderizes the meat while coating it in a flavorful crust. Use a mix of buttermilk, cornstarch, flour, and spices (like paprika, garlic powder, and salt) for a crispy exterior. Double-frying at different temperatures (350°F for initial frying and 400°F for crisping) ensures maximum crispiness.
Can I use chicken nuggets instead of cut-up chicken for these strips?
Yes! You can substitute store-bought chicken nuggets (or homemade ones) for cut-up chicken, but adjust the marinating time slightly—about 30 minutes to 1 hour is ideal. The buttermilk marinade will still tenderize them, and the cornstarch coating will help achieve a crispy texture.
Why does my fried chicken strip turn out soggy instead of crispy?
A soggy result usually happens due to overcrowding the pan, not letting the strips cook through, or using too much oil. To fix it: – Cook in batches to avoid steaming the strips. – Ensure they’re fully submerged in hot oil (350°F) for 10–12 minutes before flipping. – Use a thermometer to confirm the oil is hot enough before adding food. – For extra crispiness, transfer to a lower heat (400°F) for 1–2 minutes after draining.
What’s the best way to keep fried chicken strips warm without making them soggy?
To keep strips warm without sogginess: – Portion them on a wire rack over a baking sheet lined with parchment paper. – Place the rack in a 200°F oven for 10–15 minutes (or until needed). – Avoid covering them, as moisture traps can make them gummy. – If reheating, use a skillet or air fryer on medium heat (350°F) for 3–5 minutes.
Can I make this recipe ahead of time and reheat the strips?
Yes! You can marinate the chicken strips up to 24 hours ahead. To reheat: – Store them in an airtight container in the fridge for up to 3 days. – Reheat in a skillet with a little oil over medium heat (3–4 minutes per side) or in the air fryer (350°F for 3–4 minutes). – For extra crispiness, fry them again from scratch if possible.
