Southern Buttermilk Fried Chicken Strips
Down south there are as many different ways to make fried chicken as there are ways to make grits and almost every household has their own take on this classic southern dish. This recipe is designed to capture that taste in each bite with one thing missing the bones. This is for two reasons one no bones means all meat and coating second it cooks quicker so not as much waiting for that delicious southern treat to be ready to eat.
It is a well known fact that if you want fried chicken down south does it best just like New England does chowder best. Some parts of this big country just seem to have a knack for making things a bit better than others and chicken means south in my book. You ask how a New England girl like me can do it right I have spent much time in the south and a lot of time looking at southern chicken recipes and testing different combinations to make sure I get that true southern taste.
One of the things when you run a food site in today’s day and age is there is so much information and place to find information to make the world a bit smaller. I take every ethnic cuisine, regional taste and particular nitch very serious like it is the only food on earth and then add my special flare to it to make it down home good. What makes me so good at this, I have four boys and one man I must get every recipe past and trust me they are true food critics. So I present this recipe for your consideration mom tested and guy approved.
- 1 pound chicken breast, boneless in strips
- 1½ cups cold buttermilk
- 2 whole eggs, beaten
- ½ cup cornstarch
- 1½ cups bread flour
- ½ teaspoon cayenne pepper
- Salt and black pepper to taste
- 4 cups lard, for frying
- In a cast iron heavy fry pan or equivalent with deep sides, preheat the lard to 375 degrees F. to a depth of about 2 inches.
- Cut the chicken into long strips.
- Place the piece in a glass bowl and cover with buttermilk and then cover the bowl with plastic and place in refrigerator a minim at least 8 hours, overnight is best.
- Take the chicken out of the refrigerator and discard the buttermilk.
- Add salt and pepper all over to season the chicken.
- Whisk the eggs until well beaten and set to the side
- In another bowl mix together the flour, cayenne pepper and cornstarch.
- Dredge the chicken strips into the flour mixture, then into the egg, and through the flour mixture a second time.
- Carefully lower the chicken stripes into the hot lard and cook for 3 minutes per side, or until golden brown allover and chicken strips are cooked through.
- Serve immediately while hot with fries or onion rings and coleslaw.
This crunchy southern fried chicken strips recipe uses buttermilk to marinade the chicken so it stays extra juicy and nice and tender. It has a bit of cayenne pepper for a bit of heat just a pinch for that true southern feel and is the perfect size for a snack or could even be doubled into a whole meal. It is perfect for lunch or dinner and is so much better than that frozen chicken. It is moist and tender in every bite and because it is in strips it cooks up quickly so you don’t have to wait for a long time while it cooks.
Picture, recipes and/or content upgraded: 04-05-16
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