Lake Barkley Fried Chicken Strips Recipe
4 to 6 servings
Active Prep: 15 min
Cook: 8 min
- 2 to 3 lb. boneless, skinless chicken breast or chicken tenders
- 1 to 2 cups buttermilk
- 1 to 2 Tbsp. Onion & Garlic Tableside Sprinkle
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 1/4 cup Lake Barkley Fried Chicken Seasoning
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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. In a deep skillet, Dutch oven, or deep fryer, heat about 2 inches of oil to 350 degrees. Mix flour and Lake Barkley 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.
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.
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