Fried Chicken Strips
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These flavorful and spicy chicken strips are absolutely amazing with sweet-and-sour sauce. Time these carefully so they’ll be cooked through but still juicy.
Hands-on: 30 minutesTotal: 8 hours 30 minutes
- 1–1½ lbs. boneless, skinless chicken breasts
- 1½ cups low-fat buttermilk
- 1½ tsp. salt, divided
- 3 tsp. Creole or Cajun seasoning, divided
- 2 cups canola oil
- 2 cups all-purpose flour
- ½ tsp. ground black pepper
- Rinse chicken and pat dry with paper towels. Cut into strips about 1"–1½" in width.
- In a large container or heavy-duty food storage bag, combine buttermilk, 1 teaspoon salt, and 2 teaspoons Creole or Cajun seasoning. Add chicken strips; seal the bag and refrigerate for 8 hours. When almost ready to cook, heat oil in a deep skillet over medium heat to about 350°F.
- Meanwhile, combine flour, remaining Creole seasoning, ½ teaspoon salt, and pepper in a large food storage bag. Put chicken strips in the bag a few at a time and shake the bag gently to coat thoroughly.
- Fry several chicken strips at a time, turning a few times with tongs, until deep golden brown, about 6–8 minutes for each batch.