Homemade Chicken Strips

One of my daughters most favorite meals to get just about anywhere is chicken strips. It’s more common form is known as chicken nuggets. I have never tried to make my own Homemade Chicken Strips. That was until I recently had the inspiration to give it a shot after watching an episode of Pioneer Woman.

Also, I decided to try out several dipping sauces to go with them. I will share the recipes for those with you all in tomorrows post. If you can measure and mix, then these three sauces are for you. They give a nice variety to serve with these homemade chicken strips.

These homemade chicken strips were delish! I used the method the Pioneer Woman uses to get the breading with nice chunky pieces in it. She mixes in some buttermilk. I am going to be using this method now for making country fried steak! They were a big hit with the family.

You only need a few ingredients to make these. You start by placing the chicken strips in some buttermilk. They just need 15 minutes to soak in that butter milk. Then it’s as easy as mixing some seasoned salt in with some flour. Then this is where that trick comes in that I was telling you about. You drizzle in some buttermilk with the flour while mixing with a fork. This helps to create little clumps in the mixture giving you bigger pieces of breading for the chicken.

Then it’s time to coat the chicken in the flour and fry them up in a skillet. Get both sides golden brown and crispy. Then allow to drain on a platter lined with paper towels.

• CHICKEN TENDERS
• BUTTERMILK
• FLOUR
• SEASONED SALT
• CANOLA OIL

Homemade Chicken Strips

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Ingredients

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• 3 lbs chicken tenders
• 2 cup buttermilk divided
• 3 cups flour
• 4 Tbsp seasoned salt
• Canola Oil

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Instructions

1. Place chicken in a large bowl, add buttermilk and allow to sit in 1 1/2 cups of the buttermilk for 15 minutes.
2. In another bowl, mix the flour and seasoned salt together. Then begin to drizzle the remaining 1/2 cup buttermilk into the flour while mixing it with a fork. You may not need all of the buttermilk. This is how you create the bigger pieces of breading for the strips. You want little clumps throughout the mixture.
3. Preheat 1 inch of oil in a large skillet or dutch oven over medium heat.
4. Remove a few of the tenders from the buttermilk and coat in the flour mixture. once coated place on a large platter or cookie sheet. Continue until all pieces are coated.
5. Cook in hot oil for around 1 1/2 minute per side until golden brown. Remove from oil and place on a platter lined with paper towels. You can sprinkle with a little extra seasoned salt if desired.
6. Serve with your favorite dipping sauces. Serves 6.

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Adapted from Ree Drummond.