Plate up these fried-chicken strips with Southern-style nibbles like pimento cheese, freezer-aisle biscuits, and pickled okra—then dig on in, y’all!

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Credit: Photography by Christopher Testani

Recipe Summary test

total:
30 mins
Yield:
4 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix the chicken, buttermilk, and 1/2 tsp. salt. In a large deep skillet, heat 1 inch of oil over medium-high until a deep-fry thermometer registers 350°.

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  • Meanwhile, in another large bowl, whisk the flour, cornstarch, cayenne, garlic powder, onion powder, 1 1/2 tsp. salt, and 1 tsp. pepper. Working in 2 batches, lift the chicken strips out of the buttermilk and coat in the flour mixture. Dip the chicken in the buttermilk again, then dip in the flour again to double coat.

  • Working in 2 batches, transfer the breaded chicken to the skillet. Cook, turning once, until golden brown and cooked through, about 6 minutes per batch; return the oil to 350° between batches. Let the chicken drain on a paper towel–lined wire rack.

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