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Buttermilk Fried Chicken Strips Recipe

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This recipe for Buttermilk Fried Chicken Strips, by , is from Eating In: Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Naomi Wilson
Added: Wednesday, August 18, 2010

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb chicken breasts, flattened and cut into strips
buttermilk
flour
Emeril's Essence (recipe located in Sauces, Mixes, Miscellaneous section)

Directions:
Directions:
Cover chicken strips in buttermilk and let marinate in refrigerator for 8-12 hours. Dredge in flour seasoned with Emeril's Essence.

Fry in hot oil until browned and crispy, and juices run clear. Serve with ranch dressing.

Variations for coating:

Italian: Coat chicken in flour, then cover in beaten egg. Next dredge chicken in 1/2 flour 1/2 Parmesan cheese mixture, seasoned with garlic powder, basil, and oregano.

Extra crispy: Coat chicken in flour, then cover in beaten egg. Next dredge chicken in 1/2 panko bread crumbs and 1/2 crushed cheez its.

 

 

 

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