Winner, Winner Chicken Dinner! 

Try this recipe today!

#LiveSTUSH

To prepare the chicken strips, you’ll need:
3 boneless, skinless chicken breasts
One 16 fluid oz. bottle of buttermilk (low fat is okay, if you prefer)
2 teaspoons of Morton Nature’s Season Salt (Lawry’s would also work)
½ teaspoon of ground cayenne pepper (optional, but very tasty)

Trim the chicken breasts to remove all fat. Slice each breast lengthwise into 1/2″ thick strips. In a medium bowl with a tight-fitting lid, pour in the entire bottle of buttermilk, the season salt and the cayenne pepper. Whisk to combine, and then add the chicken strips, seal the lid, give it a good shake and place in the refrigerator to marinate for one hour.

To prepare the flour mixture, you’ll need:
3 cups of all-purpose flour
1 tablespoon of Morton Nature’s Season Salt (or Lawry’s)
½ teaspoon of ground black pepper
½ teaspoon of ground cayenne pepper (it’s optional again, but so tasty!)

Toss all of the dry ingredients into a large bowl and whisk to combine. Once your chicken is marinated, remove it from the fridge and measure off 3 tablespoons of the buttermilk mixture. Pour it into the flour mixture and stir with a fork or wire whisk to start forming your “shaggy crumbs” coating. If needed, add more buttermilk a little at a time.
One at a time, remove a strip from the marinade and drop it into the bowl of flour. Quickly cover the strip and using your hands, press down on the chicken strip to pack on the coating. Don’t try to flatten it onto the chicken – you just want to make sure it sticks really well. Lay each coated strip onto a sheet of waxed paper and move on to the next. When you fry them, start with the strips you coated first. That gives them time to set up a little before frying, which helps the coating to stick.
How to fry the chicken:
Using a deep, heavy bottom pot, add 1 ½” of canola oil and heat to 350F. To test if your oil is hot enough, you can drop one of your larger shaggy crumbs in. It should immediately start to bubble in the hot oil. If it doesn’t, wait for it to get hotter or you’ll get soggy, greasy chicken. Once the oil is hot, cook chicken strips 3-4 at a time and cover loosely with a lid. Cook until golden brown on each side. Don’t turn them too often. Just give them a gentle turn every once in a while. Remove to paper towels to drain, and move on to the next batch. Remember, because you’re using boneless breasts and the strips are fairly thin, these will cook pretty quickly.

When they’re done, you’ll have a platter of crunchy golden perfection. Enjoy!

Leave a Reply

Your email address will not be published.