Fried Chicken Strips Recipe
Served with 20 Corn Muffins & Honey Butter
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Ingredients
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Fried Chicken Strips
Corn Muffins
Method
Fried Chicken Strips
- 1
Marinate the Chicken
Cut chicken breasts into strips and place them in a bowl. Pour buttermilk over the chicken, ensuring all pieces are well-coated. Cover and refrigerate for at least 1 hour.
- 2
Prepare the Coating
In a separate bowl, mix together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper until well combined.
- 3
Heat Oil
In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Chicken
Remove chicken strips from the buttermilk, allowing excess to drip off. Dredge each strip in the flour mixture, ensuring a thorough coating.
- 5
Fry the Chicken
Carefully place the coated chicken strips into the hot oil, cooking in batches to avoid overcrowding. Fry for about 5-7 minutes, or until golden brown and cooked through. Remove and drain on paper towels.
Corn Muffins
- 6
Preheat the Oven
Preheat your oven to 400°F (200°C). Grease a muffin tin or line with paper liners.
- 7
Mix Dry Ingredients
In a large bowl, combine cornmeal, all-purpose flour, baking powder, and sugar. Mix well.
- 8
- 9
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 10
Bake the Muffins
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 15-20 minutes or until a toothpick inserted comes out clean.
- 11
Prepare Honey Butter
In a small bowl, mix softened butter with honey until well combined and creamy.