Whether served alone as an appetizer or snack or with a full accompaniment of side dishes as an entree, these are always a family favorite.
If serving with a garden salad on the side be sure to make some extra ranch dressing for the salad too!
Buttermilk Marinaded Chicken Strips
These strips are allowed to marinade overnight in buttermilk for moist tender meat as well as flavor, then quick fried for a perfect crispy crunchy coating and to seal in the moisture and juicy-ness before finishing in the oven. They can then be dipped into my homemade ranch dressing. ~T.K. Fried
MAKES: About 3-1/2 to 4 servings (4 strips each)
TOTAL TIME: About 1 hr to 1 hr 15 min
2 cups all-purpose flour
3/4 cup cornmeal
1/4 cup corn flakes, crushed
2 to 4 Tbsp. cornstarch
1/2 teaspoon salt
2 teaspoons paprika
1 teaspoon dried oregano
3 Tablespoons rubbed sage
1 teaspoon ground black pepper
3 Tablespoons onion powder
2 Tablespoons garlic powder
1 teaspoon thyme
1 teaspoon rosemary
1/4 cup egg whites or 2 whole eggs
3 to 4 Tbsp. water, milk, evaporated milk, or buttermilk
4 pounds boneless, skinless chicken breasts, cut each breast into 4 to 6 strips, marinaded
Marinade the strips overnight in a zippered bag covered with cultured buttermilk then drain and discard the marinade.
1/4 cup Canola oil, shortening, or other high heat frying oil
Combine the flour, cornmeal, cornstarch, and seasonings sifting or whisking to mix together well then pour into a large zippered plastic bag, a bowl or other container with a lid, or a doubled paper bag/sack.
In a shallow bowl or glass pie plate, beat egg whites or whole eggs and water. Dip previously marinaded (see above) chicken strips into the egg mixture then place a few pieces at a time in the bag and shake to coat.
In large heavy skillet, pre- heat oil on medium burner setting for approximately six to eight minutes. Oil must be well heated and hot prior to adding chicken or the food will simply absorb it becoming very soggy, limp, and greasy as well as lose its breading.
Fry chicken, a few pieces at a time, for 3-5 minutes on each side or until golden and crispy.
Use splatter screen or sheet of foil to keep grease from spattering or popping out in between turning or when not removing and adding more chicken.
Place on two parchment lined baking sheets with shallow sides to avoid liquid run off.
Bake for 18-25 minutes at 375°F.
Cut thickest chicken strip open to check for doneness. The meat should be completely white and no pinkness or meat thermometer reads 165 to 170. If needed, turn strips over and continue to bake for 5 to 10 more minutes.
Place on paper towels to remove any left over excess oil and let drain for five or six minutes before transferring to serving dish if serving immediately; or if plan to serve later allow to cool completely before placing in a sealed container lined with fresh paper towels so chicken will remain crispy longer. Will also be crispier when serving later if reheated in oven instead of microwave.
Yield: Four pounds of chicken strips (approximately 14 to 16 strips)
Serving Size: four ounces (approximately 4 strips)
Creamy Buttermilk Ranch Dressing
1 teaspoon garlic powder
2 teaspoons onion powder
1 Tablespoon dill weed
1 teaspoon apple cider vinegar
1/4 cup buttermilk
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup canola or extra virgin olive oil
pinch of ground black or white pepper, to taste
pinch of salt, to taste
1 teaspoon lemon juice or apple cider vinegar (optional)
1/2 teaspoon sugar (optional)
Blend or whisk together well.
Taste test the dressing. If you prefer more tangy-ness add lemon juice or apple cider vinegar or for more sweetness add sugar. Any seasonings may also be adjusted to taste.
If too thick, whisk in milk, buttermilk, evaporated milk, or water a little at a time until reaches desired consistency.
If too thin, whisk in additional sour cream or add some heavy cream. Add a little at a time blending or whisking after each addition until reaching the desired consistency.
Will keep in the refrigerator in an airtight container or jar for 4 to 5 days. Shake or stir well prior to using.
Yield: approximately 1 cup
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