Fried Chicken Strips

The most important thing to know about this fried chicken strip recipe is that it is a THREE dip and dredge process. A lot of recipes out there will claim "double-dipping" is the way to go. This is not one of those recipes.

Ingredients:

1 Chicken Breast
3C Vegetable Oil

3C Flour
1Tbl Seasoning Salt
1teas Kosher Salt

1C Buttermilk
1teas Louisiana Hot Sauce
1teas Garlic Powder
1teas Onion Powder

Directions:
Preheat 3C Vegetable Oil over medium high heat for 10min. (or until the oil reaches 350'F) In a large bowl, mix together flour, seasoning salt, and kosher salt together. In another large bowl, mix together buttermilk, Louisiana hot sauce, garlic powder, and onion powder. Slice chicken breast. Dip each slice into the milk mixture. Dredge each slice in the flour mixture. Repeat process twice more. Fry in batches.

Preheat a pan over med-high heat w/oil.

Meanwhile:

Measure out and season flour.

Measure out and season milk.

Slice chicken into strips.

Dip each strip into the milk mixture.

Dredge in flour mixture.

Dip each strip into the milk mixture.

Dredge in flour mixture.

Dip each strip into the milk mixture.

Dredge in the flour mixture.

Separate and reserve coated strips onto a plate.

Wash hands.

Place a cooling rack over a plate or cookie sheet to cool the cooked strips.

Fry each batch for 30sec. Flip with tongs. Fry for 30sec. more.

Do not overcrowd the pan.

Cool on rack.

For every batch fried, wait 30sec. before continue frying to allow the oil to heat back up.

Repeat this process as many times as necessary to fry all chicken strips.

Dig in.

 

Cook's Notes

If literally dipping and dredging each individual strip were required of me, trust, I would not make this recipe. What I mean when I say "dip and dredge" is simply this: Dump all strips into the milk mixture, separate strips with hands as best as can, dump into flour mixture, and dredge as evenly as possible. (and then repeat those steps twice more) The whole of it takes no longer than 5min.