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Marinate the Chicken: Season chicken strips with salt and pepper, then soak in buttermilk for at least 30 minutes (up to overnight) to tenderize.
Prepare the Coating: In a shallow dish, combine flour, cornstarch, garlic powder, paprika, salt, and pepper. Remove each chicken strip from the buttermilk, letting excess drip off, and dredge in the flour mixture, pressing to coat well.
Heat the Oil: In a large skillet or deep fryer, heat oil to 350°F (175°C).
Fry the Chicken: Fry the chicken in batches for 5-7 minutes per side, or until golden brown and cooked through. Drain on paper towels.
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