Ingredients:
- 2 large boneless, skinless chicken breasts (cut into strips)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- Oil for frying
Instructions:
- Marinate the Chicken: Place the chicken strips in a bowl with buttermilk. Cover and refrigerate for at least 1 hour (or overnight for extra tenderness).
- Prepare the Coating: In one bowl, mix flour, paprika, garlic powder, salt, and pepper. In a second bowl, beat the eggs. In a third bowl, place the panko breadcrumbs.
- Coat the Chicken: Remove chicken from buttermilk, letting excess drip off. Dip each strip into the flour mixture, then into the eggs, and finally coat with panko breadcrumbs.
- Fry the Chicken: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the chicken strips in batches for 3-4 minutes per side, or until golden brown and cooked through.
- Drain and Serve: Place cooked strips on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.
Enjoy your crispy, golden chicken strips! Let me know if you’d like tips for variations or healthier cooking methods. 😊