My girls and hubby love chicken strips for a special treat, and I make baked versions all the time. But sometimes when you’re craving something really crunchy, the baked ones just don’t taste the same.
For a special treat these make for a happy family!
For a special treat these make for a happy family!
I whipped up some honey mustard sauce with them and I couldn’t believe how much everyone loved them! They were very crunchy and tender, and all around great. We don’t eat fried food often in our home so they were a fun treat, and even stayed crunchy the next day.
CRUNCHY CHICKEN STRIPS WITH HONEY MUSTARD
Chicken Strips and Honey Mustard
May 26, 2010
Category
Chicken / Turkey
Sauces / Condiments
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
CHICKEN STRIPS
- 2 or 3 chicken breasts, cut into 1/2″ strips (or chicken tenderloins)
- 2 1/2 cups Buttermilk (approx.)
- 2 cups flour
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Vegetable or Canola Oil
HONEY MUSTARD
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1 T cider vinegar
- pepper, to taste
Instructions
- Put the chicken in a bowl and cover with buttermilk (make sure to leave 1/2 cup of buttermilk for later.)
- Let marinade for 15 or 20 minutes, or longer.
- In another bowl combine flour with seasoning.
- Drizzle in buttermilk, stirring gently with a fork as you add it (about 1/2 cup).
- If you have too big of clumps in the flour, just use your fingers to gently break them up.
- Coat the chicken a few pieces at a time in the flour.
- Place on a plate, continue until chicken is all coated.
- Heat 1 to 1 1/2 inches of oil in a heavy skillet (I prefer cast iron because it retains the heat well) over medium to medium high heat.
- When oil sizzles well when you sprinkle flour in it, it’s ready. You can also check with a thermometer, you want 350-360 degrees.
- Fry the chicken, a few pieces at a time making sure the pan doesn’t get crowded.
- Cook for a few minutes per side, until cooked through and golden and crispy.
- You can put them on a paper towel lined plate after cooked, or I put them on a wire rack set on a cookie sheet in a warm oven while I finished cooking them to keep them warm.
HONEY MUSTARD
- Whisk all together in a bowl till well combined.
- If time allows, let flavors combine in fridge for awhile.
