Mommy's Kitchen - Recipes From my Texas Kitchen: The Pioneer Womans Buttermilk Chicken Strips


Tuesday, June 9, 2009

The Pioneer Womans Buttermilk Chicken Strips

Crispy, Crunchy Flavorful homemade Buttermilk Chicken Strips. These chicken strips get their extreme crunchiness by drizzling buttermilk into the flour mixture before frying.
I love chicken strips, so I knew the recipe that I found on The Pioneer Woman blog would be a good one. So without further ado, today I'm sharing these Crispy Buttermilk Chicken Strips that were nothing less less than fabulous!!! I saw this recipe a couple months back and kept it on my to make list. 

Well, yesterday at the grocery store, I snagged some chicken tenderloin at a great price and this was the recipe that came to mind. When I first saw this ingredients, I knew it was going to be good because it calls for soaking the tenderloins in buttermilk and also drizzling additional buttermilk into the flour breading to make the tenders extremely crunchy. 

I told myself  "how come I never thought of that little trick". One of my sons favorite things to eat is, corn dogs, bologna and cheese sandwiches, PB & J, hot dogs is chicken strips so the true test was with him. In the end  these little tenders were so crispy and good and Carson gave them a thumbs up. Let's get started!!!!! 

These are the ingredients you will need: flour, buttermilk, Lawry's seasoning salt, chicken tenderloin pieces and vegetable or canola oil. Hot sauce can also be added to the buttermilk to added a little kick. 

Start by rinsing and drying the chicken strips. Next soak the chicken tenderloins in buttermilk for 15-20 minutes or longer. I used an 8 x 8 baking pan. If using hot sauce add it to the buttermilk mixture. In a separate medium size bowl combine 1 1/2 cups flour and Lawry's seasoning salt. Mix together, then add 1/4 - 1/2 cup buttermilk into the flour mixture and stir lightly as you add it.

Heat about 1 - inch oil in a large skillet or use a cast iron skillet on medium low to medium heat. Remove a few of the buttermilk-soaked strips from their bowl and place into the flour mixture. Turn them over to thoroughly coat. 


Then place them on a plate or baking sheet  The flour, with the tiny drizzle of buttermilk, formed little balls and clusters, which adhered to the buttermilk-soaked chicken. This will result in nice and crunchy chicken strips.


Continue coating the remaining chicken strip pieces. When the oil is heated (flour should bubble when sprinkled in), begin cooking the strips a few at a time. Cook for about a minute or a minute and a half on the first side—until you can tell it’s getting crispy and golden. Then turn them over and finish cooking the other side—another minute and a half or so.

When the chicken strips are cooked, remove them to a baking sheet lined with a cooling rack and paper towels. This way the grease can drain onto the baking sheet. Place in the oven on warm while you continue cooking the remaining chicken strips. 



Pioneer Woman's Crispy Buttermilk Chicken Strips

12 - chicken breast tenderloins or strips
1 1/2 - 2 cups well shaken buttermilk
Franks or Louisiana hot sauce (optional)
1 1/2 - cups all purpose flour
2-3 teaspoons Lawry's seasoning salt

Start by rinsing and patting dry the chicken strips. In a 8 x 8 in baking pan or large bowl, soak the chicken tenderloins in buttermilk for 15-20 minutes or longer. If using hot sauce add it to the buttermilk while the chicken soaks. 

In a separate medium size bowl combine 1 1/2 cups flour and Lawry's seasoning salt. Mix together and add 1/4 - 1/2 cup buttermilk into the flour mixture and stir lightly as you add it.

Heat about 1 - inch oil in a large skillet or use a cast iron skillet on medium low to medium heat. 

Remove a few of the buttermilk-soaked strips from their bowl and place into the flour mixture. Turn them over to thoroughly coat. 

Place the chicken strips on a plate or baking sheet  The flour, with the tiny drizzle of buttermilk, formed little balls and clusters, which adhered to the buttermilk-soaked chicken. This will result in nice and crunchy chicken strips.

Continue coating the remaining chicken strip pieces. When the oil is heated (flour should bubble when sprinkled in), begin cooking the strips a few at a time. 

Cook for about a minute or a minute and a half on the first side—until you can tell it’s getting crispy and golden. Then turn them over and finish cooking the other side—another minute and a half or so.

When the chicken strips are cooked, remove them to a baking sheet lined with a cooling rack and paper towels. This way the grease can drain onto the baking sheet. Place the whole rack in the oven on warm while you continue cooking the remaining chicken strips. 

servings 4-6
adapted from the pioneer woman

19 comments:

Alwayzbakin said... #

These look delicious! Let me ask you something. When you buy the chicken tenderloins, do you remove the white tendon inside before cooking them? If not, do you notice it's there? I go through so much trouble taking those darn things out.

Mommy's Kitchen said... #

You know what Michelle thanks for mentioning that. I always always cut off the part of the tendon that sticks out at the end of the tenderloin. I do not completely remove it from the whole piece. Once the end it off i cant even tell anything is there. I meant to add that to the post. I will fix it.

Just a little something from Judy said... #

I can't wait to try making these chicken strips. I like anything I make that requires buttermilk. They look so good on that picture.

Melody said... #

These look great! It's nice to have a few tried and true recipes. Have you tried her onion straws that are soaked in buttermilk? They are very habit forming to say the least.

Krystal said... #

I'm so glad you tried that recipe! When I saw it on her site, I thought "I have GOT to try that!" now I know I REALLY have to try it, lol

Bunny said... #

This looks simply delicious, I'm book marking this to try!

Mommy's Kitchen said... #

I havent tried the onion straws. They sound so good as well. Ya'll wont be disappointed in these chicken strips they are so good anc crispy.

Lara said... #

It's 11 at night and looking at those perfectly crispy chicken tenders is making me hungry all over again!

Alwayzbakin said... #

Thanks for answering my question Tina! Now I don't have to cut out those annoying things. :)

Caroline said... #

Oh, I saw those on her site and knew I had to make them too!! I actually have them as my menu tonight, along with homemade macaroni and cheese. Funny when you can't wait to make dinner!! I love your flour canister - it's so cute!!

Just Do IT said... #

Yeah look nice and delicious thx for sharing beautiful mommy.

teresa said... #

Yum! I love chicken prepared this way, it looks wonderful!

Michelle said... #

Wow! These look delicious! I love chicken strips!

April said... #

These sound yummy! I'll be adding them to my menu next week.

Katie said... #

What a dilemma! What to cook next?? One recipe leads to another and then another! They all look so yummy!I've made the butter milk buscuits, Buttermilk Peach Cobbler, and bread & butter pickles. They were all awesome. I have many more of your wonderful recipes lined up and can't wait to try them. So far DH says, that's a "re-make", meaning he loved it.
Thank you sooo much for sharing your recipes!

Kristin T. said... #

These were SOOOO good and very easy to make. Way better than anything you'd get in a restaurant.

TwoIfBySea said... #

Hi, could I ask what substitute you would use instead of the Lawry's seasoning as we can't buy that here (Scotland)?

Recipe looks delicious!

Tamani said... #

You should be able to get Lowry's in Scotland. If nothing else, Amazon.co.uk sells it. I also found an attempt at a copycat recipe here: http://www.food.com/recipe/copycat-lawrys-seasoned-salt-17051

Josie said... #

These are great, I love love love Pioneer Woman's recipes they are awesome and easy. Love your site!