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Crispy and Delicious Buttermilk Chicken Fingers
Nesting Lane Indulge
This recipe is sure to please everyone with its crispy, flavorful coating and juicy chicken strips.
5
from
29
votes
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Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course
Main Course
Cuisine
American
Servings
4
Equipment
Resealable Plastic Bag
Shallow Dish
Cast Iron Skillet
Paper Towels
Baking Sheet
Wire Whisk
Ingredients
1x
2x
3x
4
(5oz each) boneless, skinless chicken breasts
Sliced into thick strips
3
cups
all-purpose flour
1
tablespoon
Italian seasoning
1
teaspoon
salt
½
teaspoon
black pepper
freshly ground
½
teaspoon
cayenne pepper
or more to taste
2
cups
buttermilk
or more as needed
2
cups
vegetable oil for frying
or as needed
Instructions
Preheat the oven to 200°F
In a gallon-sized resealable plastic bag, mix together flour, Italian seasoning, salt, pepper, and cayenne.
Pour buttermilk into a shallow dish.
Fill a cast iron skillet with oil and heat it to 350°F (175°C). The skillet should be at least 4 inches deep.
Place several chicken strips in the plastic bag, seal the bag, and shake it a couple of times to coat the strips. Repeat until all strips are coated.
Dip each strip into the buttermilk and then back into the flour mixture.
Fry 4-5 strips at a time in the hot oil until they turn golden brown and are no longer pink in the centers. This should take about 6 to 8 minutes.
Drain the strips on paper towels.
Transfer the fried strips to a baking sheet and keep them warm in the preheated oven while frying the remaining strips.
Nutrition
Calories:
648.7
kcal
Carbohydrates:
78.4
g
Protein:
43.3
g
Fat:
16.5
g
Saturated Fat:
3.2
g
Cholesterol:
85.4
mg
Sodium:
782.3
mg
Potassium:
554.6
mg
Fiber:
3.1
g
Sugar:
6.2
g
Calcium:
189.8
mg
Iron:
6
mg
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@nestinglaneindulge
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#nestinglaneindulge
!