Fried Buttermilk Chicken Strips

1. Soak chicken tenders in buttermilk for 20 to 30 minutes in the refrigerator.

2. While chicken is soaking, combine flour, salt, garlic salt, mustard powder, paprika, and pepper in a large brown bag.

3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

4. Drain chicken and shake lightly to remove excess buttermilk. Chicken should still be damp. Drop chicken into the bag of seasoned flour and shake until well-coated.

5. Drop chicken into hot oil in batches, about 6 pieces at a time, depending on the size of your pot. Cook until golden brown, crispy, and no longer pink in the center, 6 to 8 minutes. Remove from oil and drain on paper towels. Sprinkle with salt and pepper while still warm.

Tips

Any type of light frying oil may be used in place of peanut oil.

Add a few dashes of hot sauce to buttermilk for a little zing!

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.