Sunday, January 2, 2011

Southern Fried Chicken Strips

I've never liked making traditional fried chicken  - trying to ensure big pieces of chicken are fried evenly and cooked thoroughly is not a fun process for me. I guess I should have been born in the South for that... Anyhow, chicken tenders are a little more manageable and my kids really love this version. If you have time, soaking the chicken in the buttermilk for a couple hours makes them even better! Double dipping adds an extra thick coating that we enjoy.

-Taste of Home

2 eggs
1 cup buttermilk
2 cups all purpose flour
1 Tbsp. garlic powder
1 Tbsp. pepper
1 tsp. salt
1 tsp. paprika
2 lbs chicken tenders (Remove any tendons with kitchen shears)
Oil for deep fat frying
2 Tbsp. grated Parmesan cheese

In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture (repeat for extra coating).

In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese. Yield: 6 servings.

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