Ingredients
Scale
- 1 pound chicken breast, cut into strips
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk
- Vegetable oil for frying
- Fresh herbs for garnish (optional)
- Dipping sauces (ranch, honey mustard, BBQ, etc.)
Instructions
- In a bowl, combine flour, garlic powder, onion powder, paprika, salt, and black pepper to prepare the seasoned flour mixture.
- Dip chicken strips into buttermilk, then dredge in the seasoned flour mixture, ensuring they are well-coated.
- Heat vegetable oil in a skillet over medium-high heat and fry chicken strips for 5-7 minutes on each side until golden brown and crispy.
- Drain excess oil on paper towels and serve with assorted dipping sauces and fresh herbs as garnish.
Notes
- Leftover crack chicken tenders can be stored in an airtight container for up to 3 days in the refrigerator or frozen for later use.
- To bake instead of fry, preheat the oven to 400°F (200°C), bake for 20-25 minutes on a baking sheet until golden brown.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 4 strips
- Calories: 320 Kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 70mg