Fried Chicken Strips
|Source:||Kristen J. Gough|
Scrap the bone-in fried chicken for this kid friendly recipe, prime for a summer picnic or family dinner. Read more about it in the MetroParent.com Crumbs blog!
|Ingredients:||2 lb. boneless, skinless chicken breasts
2 cups buttermilk
1/2 tsp. onion powder
1/2 teaspoon garlic powder
1/4 tsp. cayenne powder (optional)
2 cups flour
1/2 cup cornstarch
1 grocery store paper bag
|Directions:||1. Cut the chicken breasts into thin strips.
2. In a large mixing bowl, pour in the buttermilk; then, stir in the spices. Next, place the strips into the buttermilk, stir and let them sit overnight in the refrigerator (alternatively, let them soak at least one hour in the buttermilk).
3. Heat about two inches of oil in either a heavy-bottomed pan or a wok (preferred). Allow the oil to come to a high heat (if you put a pinch of flour in it, it should sizzle on contact).
4. Meanwhile, place the flour and cornstarch in the paper bag.
5. Drain the buttermilk from the chicken strips.
6. Working in batches, place 1/3 of the strips into the bag, close and shake vigorously. Then put the coated strips into the hot oil.
7. Fry for about three minutes per batch or until golden brown. Drain on a wire rack and sprinkle with salt.
8. Repeat with remaining batches. (Note: There will be extra flour in the bag when you're done.)
9. Serve hot with barbecue sauce or ketchup for dipping.