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- Level: Easy
- Total: 45 min (includes soaking time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 867
- Total Fat
- 41 g
- Saturated Fat
- 8 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 40 g
- Cholesterol
- 94 mg
- Sodium
- 1053 mg
- Level: Easy
- Total: 45 min (includes soaking time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 867
- Total Fat
- 41 g
- Saturated Fat
- 8 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 40 g
- Cholesterol
- 94 mg
- Sodium
- 1053 mg
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!
My Private Notes
Show:
The Pioneer Woman
Episode:
The Sleepover Six
