Hamdi Saidani This Pioneer Woman Chicken Strips recipe is an extra crispy and juicy recipe, which is made with a buttermilk soak and a seasoned flour coating. It’s the ultimate family dinner, ready in about 40 minutes.
Pioneer Woman Chicken Strips Ingredients
- 3 pounds raw chicken breast tenders
- 1/4 to 1/2 cup buttermilk
- 3 cups all-purpose flour
- 2 to 3 teaspoons seasoned salt, such as Lawry’s Seasoned Salt, or spices of your choosing
- Vegetable oil, for frying
- Dipping sauce, for serving
How To Make Pioneer Woman Chicken Strips
- Soak the Chicken: Place the chicken strips in a bowl and submerge them in buttermilk for at least 15 to 20 minutes.
- Prepare the Breading: In another bowl, combine the flour and seasoning salt. Drizzle 1/4 to 1/2 cup of the buttermilk (from the chicken bowl) into the flour mixture and stir lightly with a fork to create small, shaggy clumps.
- Heat the Oil: Heat about 1 inch of vegetable oil in a large, heavy skillet over medium-low to medium heat.
- Dredge the Chicken: Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat them thoroughly. Place the breaded strips on a clean plate and repeat with the remaining chicken.
- Fry Until Golden: When the oil is hot, begin cooking the strips a few at a time, being careful not to overcrowd the pan. Cook them for about a minute and a half per side, until golden, crispy, and cooked through.
- Drain and Serve: Remove the cooked strips to a paper-towel-lined plate to drain any excess oil. Serve immediately with your favorite dipping sauce.
Recipe Tips
- How to get extra crispy chicken? The Pioneer Woman’s trick of drizzling a little buttermilk into the dry flour mixture is the secret! It creates small, shaggy clumps in the breading that fry up into an incredibly crispy, textured crust.
- How do I know the oil is hot enough? A good way to test the oil is to drop a small pinch of the flour mixture into it. If it sizzles immediately and floats to the top, the oil is ready. If it browns too quickly, the heat is too high.
- Can I make these in an air fryer? Yes. After breading the chicken, spray the strips generously with cooking spray. Place them in a single layer in the air fryer basket and cook at 400°F (200°C) for 10-12 minutes, flipping halfway through, until golden and cooked through.
- Why soak the chicken in buttermilk? The slight acidity in buttermilk helps to tenderize the chicken, making it incredibly juicy and moist. It also helps the flour coating adhere to the chicken.
What To Serve With Chicken Strips
These classic chicken strips are a family favorite and pair perfectly with:
- French fries or tater tots
- Creamy coleslaw or a simple side salad
- Dipping sauces like honey mustard, BBQ sauce, or ranch dressing
How To Store Chicken Strips
- Refrigerate: Store leftover chicken strips in an airtight container in the refrigerator for up to 3 days.
- Reheating: For the best results and to re-crisp the coating, reheat them in a 400°F oven or an air fryer for 5-7 minutes. Microwaving will make the breading soft.
- Freeze: Let the cooked chicken strips cool completely. Place them on a baking sheet to freeze individually, then transfer them to a freezer-safe bag for up to 3 months.
Pioneer Woman Chicken Strips Nutrition Facts
- Calories: 350-450 kcal
- Fat: 20g
- Carbohydrates: 20g
- Protein: 25g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different seasoning instead of Lawry’s?
Absolutely. You can create your own blend with salt, black pepper, paprika, garlic powder, and onion powder. Cajun seasoning also works well for a spicy kick.
My breading is falling off. What did I do wrong?
This can happen for a few reasons. Make sure you press the chicken firmly into the flour mixture to get a good, thick coat. Also, don’t overcrowd the pan when frying, as this can lower the oil temperature and cause the breading to steam off rather than fry.
Can I make these ahead of time?
These are best served fresh and hot. However, you can bread the chicken a few hours ahead of time and keep it on a wire rack in the refrigerator until you’re ready to fry.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Enchiladas with White Sauce Recipe
- Pioneer Woman Chicken and Dressing Casserole Recipe
- Pioneer Woman Chicken Tortilla Casserole Recipe
Pioneer Woman Chicken Strips Recipe
Description
Incredibly juicy and tender chicken strips with a shaggy, extra-crispy seasoned crust, made famous by the Pioneer Woman.
Ingredients
Instructions
- Soak the chicken strips in buttermilk for at least 15-20 minutes.
- In a shallow dish, mix the flour and seasoned salt. Drizzle in about ¼ cup of buttermilk and toss with a fork to create shaggy bits.
- Heat about 1 inch of oil in a large skillet over medium heat.
- Dredge the buttermilk-soaked chicken in the flour mixture, pressing to coat well.
- Fry the chicken in batches for 1.5-2 minutes per side, until golden brown and crispy.
- Drain on a paper towel-lined plate.
- Serve immediately with your favorite dipping sauces.
Notes
- u003cliu003eThe secret to the super crispy crust is adding a little buttermilk to the flour mixture.u003c/liu003eu003cliu003eSoaking the chicken in buttermilk is key for a tender and juicy result.u003c/liu003eu003cliu003eDo not overcrowd the pan when frying; cook in batches to keep the oil temperature high.u003c/liu003eu003cliu003eThis is a quick and easy recipe that’s perfect for a weeknight family dinner.u003c/liu003e
