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Wednesday, August 6, 2014

Best, crunchiest chicken ever!

I love the Pioneer Woman.  All her recipes turn out so delicious.  Her chicken strips recipe is one of my favorites.

I made just a few tweaks but mostly follow it as written. Because it's that good.

Just looking at this makes me want to go make another batch.  Now.

The secret to the crunch is adding buttermilk to the batter.  I was a little hesitant at first but it makes is so, so good.

Here's the recipe with my changes.

1lb of chicken breast, cut into strips
1 cup buttermilk **see tip on making a buttermilk substitute
hot sauce
additional 1/2 cup buttermilk
2 cups of flour
1 Tablespoon seasoning salt or seasoning of your choice
1 inch of vegetable oil

Place chicken strips in a ziplock bag or bowl with 1 cup buttermilk and 3-4 dashes of hot sauce (more or less, depending on your tastes). Marinate for at least an hour.

**Tip for making a buttermilk substitute - combine 1 cup milk with a tablespoon of vinegar and let sit for about 15 minutes.  I never have actual buttermilk at home, so this is always what I do instead.

Next combine flour, seasoning salt and mix.  Next add the buttermilk and stir with a fork to combine. Trust me.

Coat each chicken strip in the flour mix.  When oil is hot (medium heat) add the chicken strips, just a few at a time.

Don't crowd the pan.  Cook it in batches

Cook (in batches) until nice and brown then flip and do the same to the other side.  You want them nice and brown so don't rush it. Depending on the size of your pan, it may take 3-4 batches to get them all done but it's worth the time and effort.

Make sure you leave it in long enough to get that golden delicious crust

Place on a plate covered with a few paper towels. Eat.  Every last one of them.

I served the chicken with baby lima beans, collard greens, mashed potatoes, and homemade bread.  

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