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Southern Fried Chicken Strips

Print Recipe


  • 4 Cups buttermilk
  • 8 Boneless Skinless Chicken Breast Halves
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 Cups all-purpose flour
  • Vegetable Oil for Frying


  • Cut Chicken into strips
  • Add to the buttermilk (I season mine with the same amount of seasonings that I use for the flour) and marinate in the fridge for 4 to 24 hours
  • Combine the seasonings and flour and mix well
  • Drain the chicken from the buttermilk and coat with the seasoned flour and set aside (you can repeat the coating after the strips have sat whil the oil is heating)
  • Heat the oil for frying to 350* F in a deep frying pan 3" deep
  • Cook a few tenders at a time for a few minutes on each side, until internal is 165* Remove and set in a draining dish o on paper towels until all are cooked. Serve with Chili Garlic Dipping Sauce
Course: Appetizer
Cuisine: American