Chicken Strips Recipe
Four strips of chicken served with our North Woods bleu cheese dressing.
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Ingredients
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Chicken Strips
North Woods Bleu Cheese Dressing
Method
Chicken Strips
- 1
Prep the chicken
Trim any fat from the chicken breasts. Slice each breast into 4 equal long strips (you should have about 8–10 strips from 1 lb; adjust to yield 4 strips per serving). Pat strips dry with paper towels.
- 2
Make dredge and wet mix
In a shallow bowl, whisk together the 3 tbs flour, cornstarch, smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper. In a second bowl, whisk the 2 eggs with 1/2 cup buttermilk until smooth.
- 3
Coat the strips
Place the panko breadcrumbs in a third shallow bowl. Working one strip at a time, dredge chicken in the flour-spice mixture, shaking off excess, dip into the egg-buttermilk, then press into the panko to fully coat. Set coated strips on a wire rack and repeat until all strips are coated. For extra crunch, double-dip: return coated strip briefly to the egg mixture and panko again.
- 4
Heat oil and fry
Pour vegetable oil into a heavy skillet to a depth of about 1/4 inch (approx. 1 cup) and heat over medium-high until the oil registers 350°F (175°C) or a breadcrumb sizzles when dropped in. Fry strips in batches (do not crowd) 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Use tongs to turn gently. Transfer cooked strips to a paper-towel-lined plate or wire rack and keep warm in a 200°F (95°C) oven while you finish remaining strips.
- 5
Finish and rest
Let strips rest 2–3 minutes before serving so juices redistribute and coating firms. If desired, cut one strip to check doneness.
North Woods Bleu Cheese Dressing
- 6
In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth and slightly thinned to a dip consistency.
- 7
Stir in 1/2 cup crumbled bleu cheese, 1 tsp white wine vinegar, 1/2 tsp Worcestershire sauce, 1/4 tsp garlic powder, 1/4 tsp salt and 1/4 tsp black pepper until combined.
- 8
Fold in finely chopped chives and taste; adjust seasoning or buttermilk for thinner consistency. For a smoother dressing, mash some of the bleu cheese into the base with the back of a spoon or pulse briefly in a small food processor.
- 9
Chill the dressing at least 15 minutes to let flavors meld. Serve alongside the warm chicken strips.