Crispy Chicken Strips Recipe
with house-made ranch dressing & fresh cut-Kennebec-sea salt fries
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Ingredients
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Crispy Chicken Strips
House-Made Ranch Dressing
Fresh Cut Kennebec Sea Salt Fries
Method
Crispy Chicken Strips
- 1
Prepare the Chicken
Cut the chicken breast into strips about 1 inch wide.
- 2
Set Up Breading Stations
In three separate bowls, place flour, cornstarch, and a mixture of beaten eggs and buttermilk. In a fourth bowl, place bread crumbs mixed with paprika, garlic powder, onion powder, salt, and black pepper.
- 3
Bread the Chicken
Dredge each chicken strip first in the flour, then dip in the egg mixture, and finally coat with the bread crumb mixture. Ensure each strip is well-coated.
- 4
Fry the Chicken
Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Fry the chicken strips in batches until golden brown and cooked through, about 5-7 minutes per batch. Drain on paper towels.
House-Made Ranch Dressing
- 5
Mix Ingredients
In a bowl, combine mayonnaise, sour cream, buttermilk, dried dill, dried parsley, garlic powder, onion powder, salt, and black pepper.
- 6
Whisk Together
Whisk the ingredients together until smooth. Adjust seasoning to taste with additional salt and pepper.
- 7
Chill
Cover the ranch dressing and refrigerate for at least 30 minutes to allow the flavors to meld.
Fresh Cut Kennebec Sea Salt Fries
- 8
Prepare the Potatoes
Wash and peel the Kennebec potatoes. Cut them into fries about 1/4 inch thick.
- 9
Soak the Fries
Soak the cut fries in cold water for at least 30 minutes to remove excess starch.
- 10
- 11
Season the Fries
Sprinkle the fries with sea salt while they are still hot.