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Crispy juicy fried chicken is the perfect southern comfort food. The chicken is tender and juicy with a crispy and crunchy crust. This chicken is the perfect comfort food to enjoy any time of the year. It is made with a homemade buttermilk substitute and coated in a mixture of flour and spices. Serve with your favorite southern comfort food sides, such as mac and cheese or mashed potatoes for a delicious southern style meal.
The chicken will first need to be sliced into long strips to make chicken strips. You can also cut them smaller to make popcorn chicken, or use chicken thighs instead. Depending on the thickness of your chicken, you may need to adjust how long you fry them. Chicken thighs will need to cook longer then popcorn chicken or chicken strips.
The chicken is dipped into a mixture of eggs and a homemade buttermilk substitute. To make the buttermilk, mix milk and vinegar together. The chicken is coated in a mixture of flour and spices. For the spices, I used salt, pepper, paprika, garlic powder and onion powder. The chicken is coated first in the flour, then in the egg and buttermilk mixture and then into the flour mixture again. Doing this ensures that the breading stays on the chicken. Fry in either a large saucepan or in a fryer in oil that is heated to 375 F. To keep the chicken from being soggy, once the chicken has fried, place it onto wire racks with paper towels under. This allows the grease to drain and keeps the chicken from being soggy.
Fried Chicken Strips
Ingredients
- 2 pounds chicken breast, sliced into thin strips
- 1 cup milk
- 1 tablespoon white distilled vinegar
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- oil, for frying
Instructions
- Heat oil in a fryer or in a large deep saucepan over medium heat to 375 F. Slice chicken into long thin strips, set aside.
- In a shallow dish, whisk together milk, vinegar and eggs. In another shallow dish, combine flour, salt, pepper, paprika, garlic powder and onion powder.
- First coat chicken strips into the flour mixture, then dredge them in the egg mixture, and then the flour mixture again, fully coating. Set the chicken aside.
- Once the oil is hot, fry the chicken in batches until the chicken is cooked through and is golden brown. Drain on wire racks over paper towels.