Buttermilk Fried Chicken Strips

Recipes | October 16, 2016 | By


Recipe by Angela D. Kudlets
Serves 4

1 3/4 pounds organic, range-free, hormone-free chicken breasts
Cooking Oil

Dry mix:
2 cups all-purpose flour
1 teaspoon coarse ground black pepper
1 teaspoon kosher salt
1 teaspoon paprika

Wet mix:
2 cups reduced-fat, cultured buttermilk
2 large eggs
1 teaspoon Gochu Juang

*additional ingredients, and directions for Gochu Juang dipping sauce below.

In a large mixing bowl, thoroughly combine all dry ingredients. In a separate, medium mixing bowl, combine all wet ingredients. Set aside.

Trim the chicken breasts of any fat and silver skin and slice into strips. Using tongs, dip chicken strips into wet mixture and then into the dry mixture. Toss and coat completely. Immediately place in a pre-heated, cast iron skillet (375 degrees) and slowly drop each strip into the cast iron skillet; placing in skillet away from you. Cover skillet with a splatter screen. Cool until the chicken reaches the internal temperature (at the thickest part) at 175 degrees.

Remove and place on a two-ply paper towel and let grease drain. Serve immediately with dipping sauce of your choice.

Gochu Juang dipping sauce

2 tablespoons light mayonnaise
1 teaspoon Gochu Juang
1/2 teaspoon reduced-sodium soy sauce
2 teaspoon light cream

In a small bowl, combine all ingredients.

Stores in an airtight container, refrigerated, for up to 7 days.


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