Chicken Strips Recipe

INGREDIENTS:

• 3 - 4 skinless, boneless chicken breasts
• 2 cups buttermilk
• ½ teaspoon Sriracha sauce or cayenne pepper
• 2 cups all-purpose flour
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne pepper
• 1 teaspoon seasoned salt
• ½ teaspoon ground black pepper
• ½ cup canola oil

INSTRUCTIONS:

1. Preheat oven to 375º F.
2. Butterfly chicken breasts by cutting in half lengthwise. Then, cut halves into strips, making about 6 - 8 strips per chicken breast.
3. Pour buttermilk into a shallow dish to be used for the wet portion of dredging chicken. Add Sriracha sauce and cayenne pepper and whisk together to combine with a fork.
4. Add flour, thyme, cayenne pepper, seasoned salt, and black pepper to another shallow dish to be used for the dry portion of dredging. Whisk together with a clean fork.
5. Dip chicken strips into buttermilk mixture and then into the flour mixture, making sure each chicken strip is well-coated. Place onto a kitchen sheet pan to rest while preparing for cooking.
6. Pour canola oil into 10- or 12-inch skillet over medium heat. Allow to heat until the oil begins to shimmer slightly and when water is dropped into the skillet, it sizzles.
7. Place chicken strips, about 3 to 5 depending on the size of the skillet, into the skillet with heated oil and cook until chicken strips are browned on one side, about 3 minutes, and then turn to cook on the other side. Cook for about 3 more minutes on the other side. Remove chicken and place onto a clean kitchen sheet pan until all chicken strips have been browned.
8. Place kitchen sheet pan into the preheated oven and cook for about 12-18 minutes until the juices of the chicken run clear when pricked with a sharp knife. Allow to rest for about 3 minutes before serving.

Source : addapinch

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