I’ve been working on this recipe for a couple of months, testing and retesting to make sure it was perfect. Funny, because it’s really quite a simple recipe. Maybe I just loved them so much I had to keep remaking them. No matter what
the case, I’m in love with these chicken strips. You can eat them plain with a little honey mustard for dipping, or you can throw them on top of a cajun chicken pasta. Toss it on top of a salad for a cajun chicken salad. Lots of uses for these tasty bites.
Time to Make It: 30 minutes
Yield: Serves 4 to 6
Vegetable Oil for Frying
2 cups panko bread crumbs
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp cayenne pepper
3 tsp paprika
1 tsp salt
2 lb chicken tenders, trimmed
1 cup buttermilk
1. Cover the bottom of a large heavy skillet with about 1/2 inch of oil. Heat oil to 350 degrees (see cooking lesson below).
2. In a small dredging bowl combine panko bread crumbs with onion powder, garlic powder, oregano, basil, thyme, peppers, paprika, and salt. Small cake pans make great for dredging.
3. Pour the buttermilk into a small bowl.
4. Working one at a time, dip the chicken into buttermilk and then into bread crumbs to coat. Place carefully into the hot oil. Cook the chicken in batches as the skillet shouldn’t get too crowded.
5. Cook for 2 to 3 minutes and then flip, cooking for an additional 2 to 3 minutes. Chicken should have a golden brown exterior and should be cooked all the way through.
6. Remove from skillet and drain on a paper towel-lined plate.