I was requested to make these for lunch yesterday. The kids reminded me that I haven't made them since October. I thought they would make a nice addition on the blog as we all like some take out style food sometimes. These are great served with barbecue dipping sauce.
Take Out Style Chicken Strips
2 Chicken breast, cut into strips
1 Cup/240 ml buttermilk
1 1/2 Cups/185 grams flour
1/2 Teaspoon paprika
1/2 Teaspoon oregano
Fresh ground black pepper
Vegetable oil for frying
Combine the flour, paprika, oregano, salt and pepper in a medium sized bowl and set aside. Pour butter milk into another bowl. Add about 3-4 tablespoons of the milk to the flour. With your fingers, incorporate it in until you have slightly crumbly flour. Dip each piece of chicken into the milk and then roll in the flour until it is completely covered. Repeat for all chicken pieces and store on a large plate. Try not to place the chicken on top of each other, other wise the batter is likely to rub off as well they will stick together. Once the chicken is ready you can either cover and refrigerate it until you are ready to cook it, or cook it straight away.
Heat oil in a large heavy bottomed pan until it is quite hot. Add chicken in batches and fry only for about 5 minutes. Move it around in the pan so it cooks evenly. Remove from pan and drain on paper towels. Keep warm in a low oven while cooking the rest of the chicken.
Best served hot and fresh with your favourite dipping sauces. Can also be served at room temperate or cold for picnics.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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