Southern Fried Chicken Strips

These crispy Southern Fried Chicken Strips are seasoned, fried until golden brown, and stay tender inside with a crunchy coating that holds up well after cooking. Made with chicken tenderloins and a simple seasoned batter, they’re classic comfort food worth the effort.

Sometimes I defrost something with a specific meal in mind, and then the weather completely changes my plans. Over the weekend we had a warm sunny stretch here in New Hampshire, and a heavy chicken and pasta dish just didn’t sound right anymore. Crispy fried chicken felt like the better choice.

What You'll Need

• 2 pounds chicken tenderloins

• 1 egg

• 1/2 cup buttermilk

• 1 cup all-purpose flour

• 1 1/2 teaspoons garlic powder

• 1 1/2 teaspoons black pepper

• 1/2 teaspoon paprika

• 1/2 teaspoon salt

• Oil for deep-fat frying

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Instructions

1. Prep the chicken: In a shallow bowl, whisk together the egg and buttermilk. In a separate shallow bowl, combine flour, garlic powder, pepper, and paprika.

2. Coat the chicken: Dip each chicken tenderloin in the egg mixture, then dredge in the flour mixture, pressing lightly to coat. Place it on a wire rack so the crust sets.

3. Heat the oil: In an electric skillet or deep pan, heat oil to 375°F. Fry chicken in batches to avoid overcrowding.

4. Fry the chicken: Cook 2–3 minutes per side in the hot oil, or until golden brown and no longer pink inside. The internal temperature should be 165º.

5. Drain and season: Remove chicken to paper towels to drain excess oil. Sprinkle lightly with salt while still hot.

Tips & Tricks

• Make it spicy: Swap paprika for cayenne or smoked paprika for a flavor twist.

• Serving suggestions: Serve with honey mustard, ranch dressing or barbecue sauce for dipping.

• Make-ahead option: Fried chicken can be reheated in a 400°F oven for 10 minutes to restore crispiness.

FAQ

Can I use boneless skinless chicken breasts instead of tenderloins?

Yes. Slice into strips so they cook evenly.

Can I bake these instead of frying?

Yes, but they won’t be as crispy. Bake at 400°F until golden and cooked through.

Why is my coating falling off?

Chicken may be too wet or oil not hot enough. Let coated chicken rest briefly before frying.

What oil should I use? 

Use vegetable, canola, or peanut oil. Avoid olive oil because it doesn’t have a high smoke point, which is needed for crispy results without burning. 

I don’t fry often, so it’s always a win when it turns out right. The tenderloins cook quickly, and the coating stays crisp and crunchy. They are great with biscuits and jalapeño corn, or with coleslaw or green bean and potato salad to round out the meal.

Tried these Southern Fried Chicken Strips? Let me know how they turned out! Leave a comment and your star rating on the recipe card below.

Southern Fried Chicken Strips

Author: Jolene's Recipe Journal

Ingredients

• 1 egg
• 1/2 cup buttermilk
• 1 cup all-purpose flour
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons pepper
• 1/2 teaspoon paprika
• 2 pounds chicken tenderloins
• Oil for deep-fat frying
• 1/2 teaspoon salt

Instructions

1. In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper and paprika.
2. Dip chicken pieces in egg mixture, then in the seasoned flour mixture.
3. In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Place on paper towels. Sprinkle with salt.

Notes

Source: http://www.tasteofhome.com/recipes/southern-fried-chicken-strips

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