These were oh so yummy! I’ve been trying for years to find a recipe that gave chicken a real chunky crispy coating and have been sorely disappointed every time….until now.
INGREDIENTS
8-10 chicken tenders or chicken breasts cut into strips
Buttermilk
1 ½ cups all-purpose flour
2-3 teaspoons Lawry’s Seasoning Salt (or spices of your choosing)
Vegetable oil
DIRECTIONS
Start by rinsing and drying your chicken tenders. Next submerge them in buttermilk for 15 to 20 minutes.
In another bowl combine about 1 ½ cups of flour and 2-3 teaspoons of Lawry’s Seasoning Salt (or other seasonings if you prefer). Mix this together well.
Next, add about ¼ to ½ cup of buttermilk into the flour mixture, stirring lightly with a fork as you add it.
Heat about 1 inch of vegetable oil in a large skillet over a medium heat.
Get out a plate and sit it next to the chicken and the flour mixture – have everything within reach to make this process as smooth as possible.
Remove a few of the buttermilk-soaked strips and place them in the flour mixture, turning them over to coat them thoroughly. Place them on a plate.
Continue coating the chicken strips until they are all ready to cook.
Throw a few small pieces of the coating into the pan to see if the oil is hot enough. If it starts bubbling immediately and browning the small pieces then it is ready.
My oil obviously wasn’t hot enough yet.
I found that it took a reeeeeally long time to get the oil heated at a medium temperature. I think next time I will heat it on a high heat and then turn it down to a medium heat when it reaches the correct temperature. When the oil is sufficiently heated, begin cooking the strips a few at a time.
My oil was hot enough to be bubbling but I realized later it was not hot enough.
Cook them for about a minute and a half or so on each side. When golden and crispy, remove them to a paper towel-lined plate.
Serve with the sides of your choice. We had it with salad and the delicious cornbread I posted last week.
These really were good. The only problem I had was heating the oil – it took over half an hour to heat it at a medium temperature and then when I thought it was hot enough from my test pieces, I put the strips in and it started to cook but I realized later that it wasn’t quite hot enough yet because it ended up not quite crunchy enough. It was crunchy and slightly chewy which is really my own fault. I also cooked them for a lot longer than the 1.5 minutes that PW advised, but that’s likely due to the oil heat problem.
Overall though, A++ would cook again.
♥
These look really good. I’m going to try these very soon.