Buttermilk Chicken Strips

Buttermilk Chicken Strips Recipe from the USA | Ingredients: chicken, buttermilk, cayenne pepper, chili powder, flour, salt, black pepper, vegetable oil

Region / culture: USA | Preparation time: 4-6 hours | Cooking time: 10-15 minutes | Servings: 6

Introduction

Buttermilk chicken strips are a delicious and crispy dish that is perfect for a family dinner or a party appetizer. The tangy buttermilk marinade adds flavor and tenderness to the chicken, while the crispy coating gives it a satisfying crunch. This recipe is sure to be a hit with both kids and adults alike.

History

Buttermilk chicken strips have been a popular dish in Southern cuisine for many years. The use of buttermilk as a marinade for chicken is a traditional method that dates back to the early days of American cooking. The acidity of the buttermilk helps to tenderize the chicken, while also adding a tangy flavor. The addition of spices like cayenne and chili powder gives the dish a bit of heat and depth of flavor.

Ingredients

6 boneless, skinless chicken breasts
0.25 cup of buttermilk
0.5 tsp of cayenne pepper
1 tsp of chili powder
0.25 cup of flour for dredging
1 tsp of salt
1 tsp of freshly ground black pepper
2 cups of vegetable oil

How to prepare

Flatten the chicken breasts using a wooden meat mallet, then slice them into large strips.
Place the chicken strips in a large bowl and completely cover them with buttermilk, cayenne, and chili powder.
Refrigerate the chicken for 4-6 hours.
Fill a large shallow bowl with flour seasoned with salt and pepper.
Heat a large skillet with vegetable oil.
Dip the chicken strips in the seasoned flour, then fry them in the hot oil until they turn golden brown, turning them once or twice.

Variations

Add different spices to the flour mixture for a unique flavor profile.
Use boneless, skinless chicken thighs instead of chicken breasts for a juicier and more flavorful dish.
Serve the chicken strips with a dipping sauce like ranch dressing or honey mustard.

Cooking Tips & Tricks

Make sure to marinate the chicken in the buttermilk mixture for at least 4-6 hours to ensure that it is tender and flavorful.

- Use a meat mallet to flatten the chicken breasts evenly so that they cook at the same rate.

- Heat the oil to the correct temperature before frying the chicken strips to ensure that they cook evenly and become crispy.

- Drain the fried chicken strips on a paper towel-lined plate to remove excess oil before serving.

Serving Suggestions

Serve the buttermilk chicken strips with a side of coleslaw, mashed potatoes, or a green salad for a complete meal.

Cooking Techniques

Use a meat mallet to flatten the chicken breasts evenly.

- Heat the oil to the correct temperature before frying the chicken strips.

- Drain the fried chicken strips on a paper towel-lined plate to remove excess oil.

Ingredient Substitutions

Use regular milk or yogurt as a substitute for buttermilk.

- Use cornmeal or breadcrumbs instead of flour for a different texture.

Make Ahead Tips

Marinate the chicken in the buttermilk mixture the night before to save time on the day of cooking.

- Bread the chicken strips ahead of time and refrigerate them until ready to fry.

Presentation Ideas

Serve the buttermilk chicken strips on a platter with fresh herbs for garnish. - Arrange the chicken strips on a bed of lettuce for a colorful presentation.

Pairing Recommendations

Serve the buttermilk chicken strips with a side of macaroni and cheese for a classic comfort food meal.

- Pair the chicken strips with a glass of cold beer or a refreshing lemonade.

Storage and Reheating Instructions

Store any leftover chicken strips in an airtight container in the refrigerator for up to 3 days.

- Reheat the chicken strips in the oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of buttermilk chicken strips contains approximately 300 calories.

Carbohydrates

Each serving of buttermilk chicken strips contains approximately 10 grams of carbohydrates.

Fats

Each serving of buttermilk chicken strips contains approximately 15 grams of fats.

Proteins

Each serving of buttermilk chicken strips contains approximately 25 grams of proteins.

Vitamins and minerals

Buttermilk chicken strips are a good source of vitamin B12, niacin, and selenium.

Alergens

This recipe contains dairy (buttermilk) and wheat (flour) allergens.

Summary

Buttermilk chicken strips are a delicious and protein-rich dish that is perfect for a family meal or a party appetizer. They are high in protein and fats, making them a satisfying and flavorful dish.

Summary

Buttermilk chicken strips are a delicious and crispy dish that is perfect for a family meal or a party appetizer. They are easy to make and can be customized with different spices and dipping sauces. Serve them with your favorite sides for a satisfying and flavorful meal.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Buttermilk Chicken Strips. It was many years ago, when I was just a young girl living in the countryside with my family. My mother had invited our neighbor, Mrs. Thompson, over for dinner one evening, and she brought along a dish that left me speechless. It was a plate of crispy, golden buttermilk chicken strips that were so delicious, I couldn't stop eating them.

I begged Mrs. Thompson for the recipe, and she was kind enough to share it with me. She explained that the key to making the chicken strips so tender and flavorful was to marinate the chicken in buttermilk overnight before coating them in a seasoned flour mixture and frying them to perfection. I was eager to try it out for myself, and Mrs. Thompson even offered to come over and help me make them.

The next day, Mrs. Thompson arrived at our house with all the necessary ingredients in tow. We started by marinating the chicken strips in buttermilk, along with some salt and pepper, for several hours. While we waited for the chicken to soak up all the delicious flavors, Mrs. Thompson taught me how to make the perfect seasoned flour mixture. She showed me how to mix together flour, salt, pepper, paprika, and a touch of garlic powder to create a flavorful coating for the chicken strips.

Once the chicken had marinated for long enough, we began the process of breading and frying the strips. Mrs. Thompson explained that the key to getting that crispy, golden crust was to dredge the chicken in the seasoned flour mixture twice before frying. This ensured that each strip was evenly coated and would cook up perfectly every time.

As we placed the chicken strips into the hot oil, the kitchen filled with the delicious aroma of frying chicken. I couldn't wait to taste the finished product. After a few minutes of frying, the chicken strips were ready to be removed from the oil and placed on a paper towel-lined plate to drain.

I took a bite of the first chicken strip, and I was instantly transported back to that dinner at Mrs. Thompson's house. The chicken was tender and juicy on the inside, with a crispy, flavorful crust on the outside. It was everything I had hoped for and more.

From that day on, Buttermilk Chicken Strips became a staple in our household. I made them for my family whenever I could, and they were always a hit. Over the years, I have adapted the recipe to suit my own tastes, adding different seasonings and spices to make it my own.

I have shared this recipe with friends and family, passing down the tradition of Buttermilk Chicken Strips to the next generation. It brings me joy to see others enjoying a dish that has brought me so much happiness over the years.

As I sit here reminiscing about that fateful day when Mrs. Thompson introduced me to this recipe, I can't help but feel grateful for the knowledge and skills she passed on to me. Cooking has always been a passion of mine, and I am forever grateful for the recipes and techniques I have learned from those around me.

So, the next time you're looking for a delicious and satisfying meal to make for your loved ones, consider trying out this recipe for Buttermilk Chicken Strips. I guarantee it will become a favorite in your household, just like it has in mine. Happy cooking!