Homemade Chicken Strips
My kids love this dish, so we have it often. I make it in a big batch, because the leftovers freeze perfectly--simply reheat in the oven as with any store bought chicken products.
My kids love this dish, so we have it often. I make it in a big batch, because the leftovers freeze perfectly--simply reheat in the oven as with any store bought chicken products.
- Carbohydrate 49.4753206763526 g
- Cholesterol 137.696585 mg
- Fat 4.65369212318993 g
- Fiber 2.2072426163314 g
- Protein 71.2255646429666 g
- Saturated Fat 1.05827091431302 g
- Serving Size 1 1 Serving (436g)
- Sodium 907.348420628812 mg
- Sugar 47.2680780600212 g
- Trans Fat 1.13835016206491 g
- Calories 542 calories
Step-by-step
- Cut each chicken breast into 4 or five strips. Add them to a ziptop bag. Combine the hot sauce and buttermilk in a small bowl. Put half of this mixture in with the chicken, reserving the other half. Marinate the chicken for at least 30 minutes and up to 2 hours.
- Meanwhile, in a large bowl combine the flour, cornstarch, salt and baking powder. Add the reserved hot sauce mixture to the flour mixture and using your hands combine until the mixture resembles wet sand.
- In another bowl whisk the egg whites until foamy. Remove the chicken from the marinade, and working with one piece at a time, dip it in the egg then press into the flour mixture, pressing lightly to adhere. Place the breaded chicken pieces on a wire rack set over a rimmed baking sheet. Refrigerate for at least 15 minutes or up to 4 hours.
- Heat 1/8-inch vegetable oil in a large skillet over medium high heat until shimmering. Add enough chicken pieces to the pan, but not too many to crowd the pan. Fry until golden brown and cooked through, 2 to 4 minutes on each side. Transfer to a baking sheet lined with a clean wire rack and set in a 200 degree oven to keep warm while making the rest of the strips.
Marinating chicken breasts in a mixture of hot sauce and buttermilk for thirty minutes initiates a tenderization process as the acidic dairy gently breaks down muscle fibers. This acidic soak also builds an underlying layer of seasoning directly into the meat before any exterior breading is applied. Mixing a portion of that liquid into dry flour creates intentional clumps resembling wet sand, which produce extra surface crunch upon contact with hot oil. Whisking egg whites until foamy provides a protein-rich adhesive layer that bridges the meat and the flour crust without adding heavy weight.
Resting the breaded strips on a wire rack in the refrigerator for fifteen minutes allows the coating to hydrate and set properly, preventing the crust from sliding off during frying. Maintaining an oil depth of one-eighth inch in a skillet over medium-high heat ensures the heat transfers efficiently without submerging the entire piece. When the oil shimmers, add the chicken in small batches to prevent the pan temperature from dropping drastically. Fry each side for two to four minutes until the exterior turns golden brown and the internal temperature reaches safe doneness.
Surplus fried strips freeze exceptionally well for later use because the low moisture content in the baked or fried crust withstands sub-zero storage without becoming soggy. Arrange cooled leftovers in a single layer inside a sealed container or bag, separating stacked layers with parchment paper to prevent sticking. Stored correctly in the freezer, these strips maintain optimal quality for up to three months. Avoid storing them uncovered, as circulating freezer air causes rapid moisture sublimation and freezer burn.
Reheating frozen strips requires placing them directly onto a wire-rack-lined baking sheet in a preheated oven rather than a microwave, which introduces steam and ruins the crisp texture. A moderate oven temperature near four hundred degrees restores the crunch of the crust while thawing and heating the interior chicken through. Keep the oven door closed during the initial ten minutes of reheating to maintain steady convection heat. Transfer the hot pieces immediately to a dry surface to vent residual steam immediately upon removal.
