This recipe appears in:Gluten-Free Tuesday: Fried Chicken Strips
This recipe makes really tasty chicken strips but the breading can also be used for southern fried chicken. For one fryer chicken, double the amount of buttermilk and breading called for in the recipe and heat oil 1 1/2 inches of oil in a Dutch oven until it reaches 350°F. Fry until internal temperature of the chicken reaches 155°F.
Recipe adapted from The Pioneer Woman's Homemade Chicken Strips.
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- 2 1/4 cups buttermilk
- 2 tablespoons kosher salt
- 1 pound boneless, skinless chicken breasts cut into 2-inch strips
- 1 teaspoon Tabasco, optional
- 1 cup brown rice flour
- 1/2 cup sweet rice flour
- 1/2 cup cornstarch
- 1 teaspoon seasoning salt (I used Penzey's 4/S; original recipe called for Lawry's)
- 1 teaspoon baking powder
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil
In large bowl, whisk together 2 cups buttermilk, kosher salt, and Tabasco until the salt is dissolved. Add chicken pieces. Cover bowl and refrigerate 30 minutes.
In large pie plate or dish, whisk brown rice flour, sweet rice flour, cornstarch, seasoning salt, baking powder, and black pepper together. Add remaining buttermilk and rub together until flour mixture is damp. If flour seems dry, add an additional tablespoon of buttermilk.
Dredge chicken in flour mixture, coating all sides with flour. Shake excess flour off each piece of chicken. Place coated chicken on a platter or wire rack. Heat 3/4 to 1-inch of oil in a 12-inch cast iron skillet to 375°F. Working in batches, fry chicken. Don't crowd the pan. Cook chicken until golden brown and crisp and internal temperature registers 165°F on an instant read thermometer, about two minutes per side.
Transfer chicken to plate lined with paper towels. Season with salt. Serve immediately dipping sauce.