- 3 chicken breasts, cut into strips – SGC#
- 4-5 cups Canola Oil – SGC#
Marinade
- 1 cup buttermilk – SGC#
- 1 egg – SGC#
- 1 tbsp garlic powder – SGC#
Flour Mix
- 1.5 cups flour – SGC#
- 1 tbsp cornstarch – SGC#
- 1 tsp baking soda – SGC#
- 1 cup Italian breadcrumbs – SGC#
- All of seasoning blend (minus 1 tbsp for the dredge)
Seasoning Blend
- 1 tbsp black pepper – SGC#
- 1 tbsp kosher salt – SGC#
- 1 tbsp smoked paprika – SGC#
- 1 tbsp garlic powder – SGC#
- 1 tbsp onion powder – SGC#
Dredge
- 3/4 cup buttermilk – SGC#
- 1 tbsp seasoning blend – SGC#
Dipping Sauce
- ½ cup mayonnaise – SGC#
- ¼ cup ketchup – SGC#
- 1 tsp Worcestershire – SGC#
- ½ tsp garlic powder – SGC#
- ½ tsp black pepper – SGC#
- 1 tbsp white vinegar – SGC#
INSTRUCTIONS
- Marinade the chicken strips for a minimum of 2 hours.
- Set up a dredging station: flour, buttermilk, flour, wire rack to rest.
- Begin to heat your canola oil over medium high heat.
- First remove the chicken from the marinade.
- Dip into the seasoned flour mix.
- Dip into the dredge (3/4 cup buttermilk + 1 tbsp seasoning blend)
- Dip back into the flour mix and coat well.
- Place on wire rack for a minimum of 10 mins.
- By this point the oil will be ready for the chicken 350 degrees
- Cook for 3-4 mins per side or until fully cooked.
- Serve with Fries and Texas Toast
