Search Results for: CRISPY CHICKEN STRIPS

Step 1: Preparing the Chicken

1. Slice the Chicken: Cut the chicken breasts into strips about 1 inch wide.
2. Marinate: In a large bowl, combine the buttermilk, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. Add the chicken strips to the bowl and ensure they are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

Step 2: Setting Up the Breading Station

1. Flour Mixture: In a shallow dish, mix the all-purpose flour with baking powder.
2. Egg Wash: In another shallow dish, whisk together the eggs and water until well combined.

Step 3: Breading the Chicken

1. Dredging: Remove the chicken strips from the buttermilk marinade, letting the excess drip off. Dip each strip into the flour mixture, then into the egg wash, and back into the flour mixture, ensuring an even coat.
2. Resting: Place the breaded chicken strips on a baking sheet and let them rest for about 10 minutes. This helps the breading adhere better when frying.

Step 4: Frying the Chicken Strips

1. Heating the Oil: In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). The oil should be deep enough to submerge the chicken strips.
2. Frying: Fry the chicken strips in batches, ensuring not to overcrowd the pan. Cook for about 3-5 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
3. Draining: Remove the cooked chicken strips from the oil and place them on a paper towel-lined plate to drain excess oil.

Tips for Perfect Crispy Chicken Strips

1. Marination Time: The longer you marinate the chicken, the more flavorful it will be. Aim for at least 30 minutes, but 4 hours is ideal.
2. Temperature Control: Maintain the oil temperature around 350°F for optimal frying. Too hot, and the outside will burn before the inside cooks; too cool, and the chicken will absorb more oil and become greasy.
3. Double Dipping: The double coating of flour ensures extra crispiness. Don’t skip this step!
4. Resting the Breaded Chicken: Letting the breaded chicken strips rest before frying helps the coating stick better, resulting in a crispier exterior.
5. Oil Choice: Use a neutral oil with a high smoke point like vegetable oil, canola oil, or peanut oil for frying.