Hodak’s Chicken Strips Recipe
Make Hodak’s Chicken Strips Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Strips
Method
Preparation
- 1
Cut the Chicken
Trim the chicken breasts of any excess fat and slice them into strips, about 1 inch wide.
- 2
Marinate the Chicken
Place the chicken strips in a bowl and pour in the buttermilk. Allow the chicken to marinate for at least 30 minutes in the refrigerator.
Breading
- 3
Prepare the Breading Station
In a shallow dish, combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. In another bowl, beat the eggs.
- 4
Coat the Chicken
Remove the chicken strips from the marinade, allowing excess buttermilk to drip off. Dip each strip first into the flour mixture, then into the beaten eggs, and finally back into the flour mixture to double coat.
Cooking
- 5
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chicken Strips
Once the oil is hot, carefully add the breaded chicken strips in batches. Fry for about 4-5 minutes per side or until golden brown and cooked through. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain.
