Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 pound), sliced into strips
- 1 ½ cups buttermilk (or plain yogurt as a substitute)
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt (plus extra for seasoning)
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for a little heat)
- Vegetable oil or peanut oil for frying (enough to fill about 2 inches in your pan)
Instructions
- Start by slicing the chicken breasts into even strips, about ½ inch thick. I always remember how Mama Lou emphasized uniform pieces so they cook evenly—no one likes underdone chicken!
- Place the chicken strips in a bowl and pour in the buttermilk. Stir to coat all the pieces, cover, and refrigerate for at least 30 minutes, or up to 4 hours. This soak tenderizes the chicken and adds a subtle tang.
- While the chicken marinates, mix the flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper in a shallow dish. This seasoned flour is your crispy coating magic.
- Heat about 2 inches of oil in a deep skillet or Dutch oven over medium-high heat. Mama Lou always checked the oil temperature with a small piece of bread—if it sizzled and browned quickly, it was ready. Aim for about 350°F if you have a thermometer.
- Remove the chicken strips from the buttermilk, letting the excess drip off, then dredge each piece thoroughly in the seasoned flour. For extra crunch, gently press the flour onto the chicken and coat them a second time.
- Carefully lower a few strips into the hot oil, making sure not to overcrowd the pan. Fry for about 4-5 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F.
- Use a slotted spoon to transfer the cooked strips onto a wire rack set over a baking sheet to drain excess oil. Avoid paper towels if you can; Mama Lou swore the rack kept the crust crispier.
- Repeat with remaining strips, adjusting heat as needed to maintain oil temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
