Pan Fried Chicken Strips

These easy Pan Fried Chicken Strips are marinated in homemade buttermilk and dredged in seasoned flour, then deep fried to crispy golden brown. The garlic and seasonings make this fried chicken strips recipe irresistible.

This recipe uses boneless skinless chicken breasts but you can also use boneless, skinless chicken tenderloins.

This small batch recipe for two makes a great lunch, dinner, or impressive romantic date night meal.

Serve with your favorite dipping sauces. These chicken fingers also go great with this Mashed Potato Casserole, or this Easy Chicken Gravy, or this Creamy Coleslaw.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

How to pan fry chicken tenders

Cut the chicken breast into 8 tenders of even size.

Whisk the milk, vinegar, and egg together in a mixing bowl until smooth. The milk and vinegar make homemade buttermilk.

Place the chicken strips in the homemade buttermilk mixture, cover, and refrigerate 30 minutes.

Combine the flour and crushed crackers with the salt, pepper, paprika, garlic powder, and onion powder in a large mixing bowl.

Heat the oil in an electric skillet or large high-sided frying pan, about 2 – 3 inches deep, to 350 degrees F.

Remove each chicken tender from the buttermilk marinade and allow the milk to drip off for a second, then press into the cracker crumb mixture to coat. Repeat with the remaining chicken tenders.

Fry in the preheated skillet until the breading is golden brown on the outside, and the chicken is cooked through, about 5 – 8 minutes, and the internal temperature reaches 165 degrees F. Turn them over half way through frying.

Drain on a paper towel-lined plate before serving.

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Yield: 8 Chicken Strips

Pan Fried Chicken Strips

Print

These easy Pan Fried Chicken Strips are marinated in homemade buttermilk and dredged in seasoned flour, then deep fried to crispy golden brown. The garlic and seasonings make this fried chicken strips recipe irresistible. Serve with your favorite dipping sauces, mashed potatoes and gravy, and coleslaw.

Prep Time 35 minutes

Cook Time 5 minutes

Total Time 40 minutes

Ingredients

• 8 oz boneless chicken breast (or tenderloins)
• 1/2 cup milk
• 2 tsp vinegar
• 1 egg
• 1/4 cup flour
• 1/4 cup saltine crackers (crushed fine)
• 1/2 tsp season salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Canola oil for frying

Instructions

1. Cut the chicken breast into 8 tenders of even size.
2. Whisk the milk, vinegar, and egg together in a mixing bowl until smooth. The milk and vinegar make homemade buttermilk.
3. Place the chicken strips in the homemade buttermilk mixture, cover, and refrigerate 30 minutes.
4. Combine the flour and crushed crackers with the salt, pepper, paprika, garlic powder, and onion powder in a large mixing bowl.
5. Heat the oil in an electric skillet or large saucepan, about 2 – 3 inches deep, to 350 degrees F.
6. Remove each chicken tender from the buttermilk marinade and allow the milk to drip off for a second, then press into the cracker crumb mixture to coat. Repeat with the remaining chicken tenders.
7. Fry in the preheated skillet until the breading is golden brown on the outside, and the chicken is cooked through, about 5 - 8 minutes, and the internal temperature reaches 165 degrees F. Turn them over half way through frying.
8. Drain on a paper towel-lined plate before serving.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 70Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 184mgCarbohydrates: 5gFiber: 0gSugar: 0gProtein: 9g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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