Chicken strips made from scratch! These chicken strips are delicious, tender, and full of flavor!
So my husband and I tried out a new restaurant a couple of weeks ago. It was a new southern restaurant that just opened up in town. The menu listed all kinds of southern staples. All of the menu item descriptions sounded delicious. But I was just in the mood for chicken tenders and French fries. When I told the waiter my order, my husband looked at me like I was crazy and asked if I was really ordering chicken tenders when there were so many good options on the menu. And I politely said, “Yep!” Sometimes, it’s just what I’m in the mood for.
I don’t know what it is about chicken tenders. They are just so good. And if you make them in the right way – they can be phenomenal. I know what you’re thinking – chicken is chicken – and it’s sometimes super boring. Well not this chicken, my friend. The secret to the most amazing chicken … BUTTERMILK.
I soak my chicken in buttermilk a few hours before I cook them. You can even soak them overnight. Soaking the chicken in the buttermilk really helps the chicken to be so tender and so flavorful. If you don’t have the time though, just dip them in buttermilk and then in the flour. Your result will still be delicious. This is the same if you want to make bone-in chicken as well.
Adding some Sriracha and cayenne to your buttermilk mixture really amps up the flavor in this recipe. It doesn’t make the chicken spicy – it just really provides a depth of flavor. After soaking or dipping the chicken tenders into the buttermilk, dredge them in flour and shake off the excess.
Put the chicken strips into a skillet with some canola oil, and brown on each side, about 3 minutes per side. Then put in the oven for 12-18 minutes to finish the cooking process. Then devour.
These chicken strips are soooooo delicious. Your family is sure to love them. Serve them up with some honey mustard sauce or condiment of your choosing!
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