SPICY GARLIC BUTTERMILK BATTERED FRIED CHICKEN STRIPS
Tasty mixture of spice and garlic create a crispy chicken coating that will be the hit any time it is served.
Provided by Bruce Gurnick
Categories Chicken Breast
Time 1h
Yield 8 strips, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a deep bowl mix together buttermilk, pepper sauce, and mashed garlic.
- Cut chicken breasts in half lengthwise so that they are in strips roughly 1 inch wide and 4-7 inches long.
- Add chicken to buttermilk, pepper, garlic mix and stir so that chicken is well coated. Cover the bowl and marinate in the refrigerator several hours or overnight.
- Remove chicken from refrigerator about 1/2 hour before cooking.
- In a shallow dish mix together the all purpose flour, oregano, garlic powder, paprika, cayenne, salt, and ground pepper. Exact amounts of spices can be adjusted to personal tastes.
- Remove chicken from buttermilk mixture one piece at a time shake off excess liquid and then toss into flour mixture to coat. Place each piece on a clean dry baking pan. When all pieces are coated, dip each piece, one at a time again, into buttermilk and toss again in flour mixture, remove and set in back into baking pan.
- Pour about 1 1/2 inches of vegetable oil (canola, corn, peanut, etc.) into a heavy skillet or use a deep fryer filled with oil (as per fryer specifications), and heat oil to 360 degrees.
- Carefully drop pieces of chicken a few at a time into hot oil and cook about 3-4 minutes until pieces are golden brown. Do not add too many pieces at one time or the oil temperature will drop too low.
- Remove chicken from hot oil and place on clean paper towels to drain. These serve immediately or allow to cool to room temperature.
- For extra spicy chicken increase amount of cayenne pepper in flour mixture.
Nutrition Facts : Calories 1514.3, Fat 116.8, SaturatedFat 16.2, Cholesterol 150.2, Sodium 717.4, Carbohydrate 57, Fiber 2.6, Sugar 6.2, Protein 59.4
SPICY BUTTERMILK-BATTERED FRIED CHICKEN
Spicy, well-seasoned fried chicken from "25 Years Of Favorite Brand Name Recipes". Adjust the cayenne pepper to your personal tastes. If you're an atomic wing eater at the local bar, you may want to increase it!
Provided by Christmas Carol
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a shallow baking dish, whisk together the buttermilk and red pepper sauce. Add chicken pieces and turn to coat. Cover and refrigerate for a minimum of 2 hours and up to 24.
- In a shallow baking dish, whisk together the flour, oregano, garlic powder, paprika, cayenne pepper, salt, and freshly ground black pepper. Toss the chicken pieces in the seasoned flour, a few at a time, until well-coated. Dip chicken in the buttermilk mixture, then coat again in the flour mixture.
- In a large heavy skillet, pour oil to a depth of 1 inch. Heat the oil to 350°F (Use a deep-fry thermometer to measure the temperature.).
- Carefully add chicken pieces in a single layer, skin side down. Fry about 4 minutes, turn over, and fry the other side for about 4 minutes. Turn again, frying for a total of about 15 minutes, or until chicken is evenly golden brown, crisp, and cooked through. (170F breast meat; 180F dark meat).
- Carefully remove cooked chicken from pan. Place on a paper towel-lined plate to drain. Serve warm or at room temperature.
Nutrition Facts : Calories 1079.7, Fat 53.3, SaturatedFat 15.5, Cholesterol 260.1, Sodium 2207.9, Carbohydrate 68.8, Fiber 3.1, Sugar 6.3, Protein 76.1
SOUTHERN FRIED CHICKEN STRIPS
What's not to love with these crowd-pleasing golden fried chicken strips? A hint of garlic makes this fried chicken tenders recipe irresistible. -Genise Krause, Sturgeon Bay, WI
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- 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., 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.
Nutrition Facts : Calories 327 calories, Fat 11g fat (2g saturated fat), Cholesterol 126mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.
SOUTHERN SPICY FRIED CHICKEN
This one is finger-licking good! It's a keeper and a must try!
Provided by Maureen Hogan
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 2h30m
Yield 10
Number Of Ingredients 11
Steps:
- Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
- Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
- Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
- Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 41.5 g, Cholesterol 70.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 5.3 g, Sodium 401.4 mg, Sugar 5.1 g
FRIED BUTTERMILK CHICKEN STRIPS
These buttermilk chicken strips are crunchy on the outside, moist on the inside!
Provided by Gmshafer
Categories Meat and Poultry Recipes Chicken Chicken Tenders Recipes
Yield 4
Number Of Ingredients 10
Steps:
- Soak chicken tenders in buttermilk for 20 to 30 minutes in the refrigerator.
- While chicken is soaking, combine flour, salt, garlic salt, mustard powder, paprika, and pepper in a large brown bag.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- 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.
- Drop chicken into hot oil, about 6 pieces at a time, depending on the size of your pot. Cook until golden brown, crispy, and no longer pink in the centers, 6 to 8 minutes. Remove from oil and drain on paper towels. Sprinkle with salt and pepper while still warm.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 43.1 g, Cholesterol 101.8 mg, Fat 17.2 g, Fiber 1.7 g, Protein 45 g, SaturatedFat 3.3 g, Sodium 3317.6 mg, Sugar 6.1 g
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