Crispy Chicken Strips

Total Time:
1 hr
Prep:
30 min
Inactive:
15 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
Directions

Submerge the chicken strips in the buttermilk for 15 to 20 minutes (or longer if you'd like).

In another bowl, combine the flour and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps.

Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.

Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to cook.

When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.

Serve with your favorite dipping sauce. Yum!


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.9 52
Great recipe! When I soak chicken in buttermilk I add a little salt and Frank's Red Hot to it. It gives the chicken a little more flavor. I also added chili powder to the flour for a spicy chicken tender. item not reviewed by moderator and published
I had a thumbs up from the whole family when I made this recipe last night! Wonderfully crispy coating!!!! item not reviewed by moderator and published
Pretty good, and easy to make :) item not reviewed by moderator and published
y y family loved this recipe. Why did you not include your honey mustard dipping sauce recipe? In watching your excellent TV program you use as an ingredient saying it's chicken or beef BROTH but the container says STOCK, I always use stock because it has more intense flavor. Would you address this on one of your programs please. Do you use one more than another? We love your program and these chicken tenders will be made again and again. Thank you Ree for your friendly, informative program. item not reviewed by moderator and published
Made these tonight and boy they do not disappoint! Crispy on the outside, tender on the inside. I used boneless skinless chicken breast, fileted and cut into strips. The secret is definitely mixing some buttermilk in with the flour. Next time, going to change up the spices but this is a definite go-to fried chicken recipe! Thanks Ree! item not reviewed by moderator and published
My Family loved these chicken tenders , love to watch your show too! item not reviewed by moderator and published
Made these for my boys, They were so good and easy to make. I forgot the bbq sauce tho :( Next time I will remember as I will be making these again and again and again item not reviewed by moderator and published
If you watch the video - she actually drizzles buttermilk into the flour before breading the chicken..also oil at 365 deg - for those of you (like me) who need more hard info than between med low to med high.... love you, Miss Ree - item not reviewed by moderator and published
My husband is not a chicken fan, but loved these. item not reviewed by moderator and published
this is such a great recipe I cant wait to try it tonight for dinner thanks Pioneer Woman my family will really love it :) item not reviewed by moderator and published
it is yummy i love it it was a homerun at my place item not reviewed by moderator and published
I make PERFECT fried chicken (boneless/skinless)...my husband said, "Don't mess with perfection." I couldn't resist adding Ree's technique to my recipe plan. I soaked the chicken in the buttermilk, created MY specialty seasoned flour, put buttermilk in the flour as directed...PERFECTION! We honestly didn't think it could improve, but it did! Thank You! item not reviewed by moderator and published
oh dear, the man loved it! He makes me Buttermilk biscuits so I thought "Maybe.." oh yeah.. he went on and on with his noises. A+.. I used the oil on the outsides of the pan (surrounding chicken) for some lightly tempura green beans and french fries (yes a heart attack dinner, whoof...loved it) item not reviewed by moderator and published
Wow, never gave a review before but this was crunchy, tasty and just real good! Will definitely make again. item not reviewed by moderator and published
Tasty coating, nice and crispy. Was a mess for me as I usually don't fry. Kids loved it. Husband and I liked it. Will most likely make again. item not reviewed by moderator and published
Wonderful and very tasty. Family raved about them being moist and crispy. item not reviewed by moderator and published
Yummy item not reviewed by moderator and published
The best chicken I have ever made.My family ate & ate & ate. item not reviewed by moderator and published
Very tasty and easy. We used Ranch dip for both our fresh veggies and chicken strips. I also pinned this recipe. Thanks, Ree! item not reviewed by moderator and published
These chicken strips are the BEST!!! Although I did not have chicken tenders on hand, I had boneless skinless chicken breasts so I just cut them down to size since I had everything else hand. I did add some cayenne pepper to the flour mixture cause we like our food with a bit of spice. We fried the strips up in our Presto electric deep fryer and they turned out perfect......just like Ree's looked. I made my own honey mustard dipping sauce to go with them. Love these! My hubby could not stop eating them! We both said "Definitely a keeper!!!!" Thanks for another great one Ree!!! item not reviewed by moderator and published
My family LOVED these!!!! Crispy on the outside. Tender and juicy on the inside. Not very labor-intensive at all. A new staple at our house now. Just need to remember to have buttermilk on hand... :-) item not reviewed by moderator and published
This was difficult to get brown and crispy like Ree's. I put the stovetop on medium high but I guess the oil wasn't hot enough. I left on each side for five min each side and only got a mellow golden color. The flavor was spot on. Combining the buttermilk with the flour gives the boneless chicken the flavor reminiscent of great fried chicken on the bone. I will try this again with more heat. item not reviewed by moderator and published
Wonderful! Wayyyy better than eating out. I used a buttermilk substitute (white vinegar and milk) and only marinated the chicken in it for 20 minutes and it came out great! Heated veg oil in my cast iron skillet and fried these for 3 minutes each side. Came out perfectly crunchy on the outside & juicy on the inside. Making flour clumps was sheer genius & definitely created awesome extra crunch. Perfect with BBQ sauce. Hubby devoured these! Thank you, thank you, thank you, Ree! item not reviewed by moderator and published
Tasty & Simple. I cut up the chicken into appropriate sizes and marinated it in homemade butermilk (milk and lemon juice) for 2 days. It was incredible! The batter was GREAT and I agree with a previous reviewer, one dredge is enough. I fried the chicken strips and then baked them at 350 to ensure they were cooked for about 20 minutes. Not dry at all and scrumptious. item not reviewed by moderator and published
I have never rated a recipe before, but this was wonderful. So easy and so good. I served it with copycat Cane's and Chik-File-A sauces. item not reviewed by moderator and published
We've tried several different recipes for chicken strips and this recipe is by far the best. We let the chicken tenders soak in the buttermilk in the refrigerator for several hours. Delicious! item not reviewed by moderator and published
What a great recipe. The pieces of chicken were sooo crispy. Easy recipe and we loved this meal. It was nice to be able to use my seasoned salt in one of FN's recipes. Most often it is Ksalt, although that is great. Thanks again, Ree, for an excellent recipe. Maxine B. item not reviewed by moderator and published
For robertshari2002 who wanted the recipe to print larger. When you are ready to print click on print preview, set the scale to 90% and you should get a larger print that way. I use Firefox and on the top left of my computer I click on Firefox and then print and then print preview. It won't print, it will just show you what it will look like. 90% should do it for you. Hope this helps you. by the way, these chicken strips are delicious but they do need more than 1 minute to cook. I like my food, especially chicken well done. item not reviewed by moderator and published
Very simple and wonderful. I double dipped the breading. It didn't need it! Trust Ree! item not reviewed by moderator and published
I watched the episode and she mentioned that the oil should be 365-degrees and put a few strips in at a time. Depending upon how big the tenders are, they should be watched because 1 1/2 minutes on each side would be good for small tenders; longer for larger tenders. item not reviewed by moderator and published
Excellent and crispy just the way we like chicken. I wish these recipes would print out larger, they are soooooo tiny I can't read them. item not reviewed by moderator and published
Love these! Super easy to make, different spices can be added to the flour for variety. Hubby is crazy about them, one of his favorite tailgate foods. item not reviewed by moderator and published
Very tasty! I made enough for two meals and it was gone by the end of the day! item not reviewed by moderator and published
Family loved it and asked I make a double batch next time. item not reviewed by moderator and published
GREAT METHOD! It could use more seasoning. I nearly tripled the amount of seasoning salt. And it took about 3 minutes on each side, not a minute. I will definitely be making this again. Anyone have suggestions on what to do with the oil? I'm a newbie at frying, so I need help lol Thanks in advance : item not reviewed by moderator and published
Made this last night. The family couldn't stop saying how good it was. I LOVED the extra crispy pieces. When she tells you to add some of the buttermilk to the flour. What a great idea: I also thought it need a little more flavor. I didn't have seasoned salt. So I used a garlic and rosemary blend that I had. I also chopped up fresh rosemary from my garden and that totally did the trick. I didn't use dipping sauce cause the rosemary really shined through. So much so that the family ate the chicken and never touched the potatoes I made: Thanks Ree this was AWESOME!!! item not reviewed by moderator and published
I agree with the last reviewer that this recipe could use more spice to add flavor, however, my picky family raved about these - they were gone in a flash and begging for more! Next time I will double the recipe! Definitely a keeper. item not reviewed by moderator and published
Needs more spice (a personal preference and definitely needs more than an minute and a half per side...more 3 to 3.5 minutes per side...could my oil have not been hot enough?? The chicken was not greasy at all and we all enjoyed...will be making it again item not reviewed by moderator and published
Made these last night for my family and they turned out wonderful.My family loved them.I will be keeping this recipe.Thanks Ree!! item not reviewed by moderator and published
Made these a few nights ago, breading was alittle bland so I added more seasoning salt, pepper and garlic powder and they came out great! Also it did take awhile to get the temperature of the oil right because after you put the chicken strips in the temp. drops fast. I also didn't have any problem with the batter falling off. Thanks Ree item not reviewed by moderator and published
I loved this.Will definitely cook this again. item not reviewed by moderator and published
This was the first time I tried this recipe, saw it on tv yesterday. I never really fry food but this was fantastic! Will definitely be making this again, the family loved it. I cleaned and cut the chicken tenders myself from some chicken breasts I had, let them sit in the buttermilk for about two hours, made the flour and seasonings, used my own concoction, then fried them in a heavy skillet a minute or two on each side and then moved them to a baking rack. This is a really good recipe....try it. You will like it, very easy and delicious! Thanks Ree!! item not reviewed by moderator and published
I did it. Used my own spices because I did not find the seasoned salt Lawrys at Walmart. The strips so tender inside and crunchy outside. Sooo good. Thanks Ree item not reviewed by moderator and published
Made these several times. Always wanted to know how to make the chicken crust crunchy. The chicken is tender, the outside is crunchy, nothing was oily or greasy and the flavor (used my own spices were excellent. You are making me fat. I can't pass the frig without popping a leftover in my mouth. Thanks Ms.Ree. item not reviewed by moderator and published
I have made this twice and both times it was a huge hit. I did add hot sauce to the buttermilk since we like things spicy. I love the idea of putting the buttermilk in the flour. How smart is that? The crunch of the chicken makes it perfect. Thanks again for another winning recipe. item not reviewed by moderator and published
These are SO good. Homemade is the way to go. So easy to make. I did add some hot sauce to the buttermilk because I like a little kick. Make sure the oil is hot enough or the strips will not get crispy. I plan on making double the next time. The recipe is a little confusing - you need 1/2 cup of buttermilk to soak the chicken in, and another 1/2 cup to drizzle into the flour. item not reviewed by moderator and published
My family said these were the best chicken strips ever! Enough said! item not reviewed by moderator and published
Hands down best fried chicken recipe yet. So easy my 6 yr old daughter helped me and we had such fun getting our fingers all gummy with the buttermilk and flour topping. You must have hot oil to drop them into and the flour/buttermilk mix can't be too wet - just crumbly. YUM love the PW . item not reviewed by moderator and published
They were AWESOME! Very easy to prepare and my hubby and kids loved them! Thanks so much! : item not reviewed by moderator and published
Again...I am a huge fan. But these were a dud too. Made them with the sweet potato fries. I don;t know what happened! Soaked them for awhile in buttermilk. Maybe the oil wasn;t hot enough but all the outside slid right off and we were left with pale, oily chicken meat. Yuck! Will still make everything Pioneer Woman, just not this one again! item not reviewed by moderator and published
Crunchy, tender, delicious and easy to prepare. item not reviewed by moderator and published
Very easy and man pleasing! Added cayenne because we're Cajun. item not reviewed by moderator and published

This recipe is featured in:

Easy Comfort Food Recipes