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Test Kitchen Approved

Lake Barkley Fried Chicken Strips

Recipe By Savory Spice Test Kitchen

Prep Time

15 Minutes

Cooking Time

8 Minutes

Recipe By Savory Spice Test Kitchen

Get out your dipping sauces for these family-friendly chicken strips!

Serving Suggestions

Serve with fries, mashed potatoes, or waffles. Recipe works with perch or catfish too. With fish you'll only need to marinate in buttermilk for 30 min. to 1 hour.


2 to 3 lb. boneless, skinless chicken breast or chicken tenders

1 to 2 cups buttermilk

Vegetable oil, for frying

1 cup all-purpose flour

Savory Spice ingredients in this recipe


Step 1: Marinate chicken

If using chicken breast, slice into 1-inch thick strips. Place chicken strips or tenders in a gallon-size zip-top bag. Add enough buttermilk to just cover chicken. Add Onion & Garlic Tableside Sprinkle. Seal bag and shake to coat chicken with marinade. Refrigerate for 2 hours or up to overnight.

Step 2: Dredge and fry chicken

In a deep skillet, Dutch oven, or deep fryer, heat about 2 inches of oil to 350 degrees. Mix flour and Lake Barkley Fried Chicken Seasoning together in a pie dish or wide bowl. Remove chicken strips from marinade one at a time and roll in flour mixture to coat completely. Fry several coated strips at a time in the vegetable oil. Remove from oil when they are golden brown and transfer to a paper towel-lined plate. Serve warm.