The Pioneer Womans Buttermilk Chicken Strips

Crispy, Crunchy Flavorful homemade Buttermilk Chicken Strips. These chicken strips get their extreme crunchiness by drizzling buttermilk into the flour mixture before frying.

I love chicken strips, so I knew the recipe that I found on The Pioneer Woman blog would be a good one. So without further ado, today I'm sharing these Crispy Buttermilk Chicken Strips that were nothing less less than fabulous!!! I saw this recipe a couple months back and kept it on my to make list. 

Well, yesterday at the grocery store, I snagged some chicken tenderloin at a great price and this was the recipe that came to mind. When I first saw this ingredients, I knew it was going to be good because it calls for soaking the tenderloins in buttermilk and also drizzling additional buttermilk into the flour breading to make the tenders extremely crunchy. 

I told myself  "how come I never thought of that little trick". One of my sons favorite things to eat is, corn dogs, bologna and cheese sandwiches, PB & J, hot dogs is chicken strips so the true test was with him. In the end  these little tenders were so crispy and good and Carson gave them a thumbs up. Let's get started!!!!! 

These are the ingredients you will need: flour, buttermilk, Lawry's seasoning salt, chicken tenderloin pieces and vegetable or canola oil. Hot sauce can also be added to the buttermilk to added a little kick. 

Start by rinsing and drying the chicken strips. Next soak the chicken tenderloins in buttermilk for 15-20 minutes or longer. I used an 8 x 8 baking pan. If using hot sauce add it to the buttermilk mixture. In a separate medium size bowl combine 1 1/2 cups flour and Lawry's seasoning salt. Mix together, then add 1/4 - 1/2 cup buttermilk into the flour mixture and stir lightly as you add it.

Heat about 1 - inch oil in a large skillet or use a cast iron skillet on medium low to medium heat. Remove a few of the buttermilk-soaked strips from their bowl and place into the flour mixture. Turn them over to thoroughly coat. 

Then place them on a plate or baking sheet  The flour, with the tiny drizzle of buttermilk, formed little balls and clusters, which adhered to the buttermilk-soaked chicken. This will result in nice and crunchy chicken strips.

Continue coating the remaining chicken strip pieces. When the oil is heated (flour should bubble when sprinkled in), begin cooking the strips a few at a time. Cook for about a minute or a minute and a half on the first side—until you can tell it’s getting crispy and golden. Then turn them over and finish cooking the other side—another minute and a half or so.

When the chicken strips are cooked, remove them to a baking sheet lined with a cooling rack and paper towels. This way the grease can drain onto the baking sheet. Place in the oven on warm while you continue cooking the remaining chicken strips. 

adapted from the pioneer woman