Chicken Strips

  • 2 pounds chicken breast, cut lengthwise into three pieces

  • 1⁄2 cup buttermilk

  • 1⁄4 cup pickle juice

  • 4 eggs

  • 1 1⁄2 cup flour

  • 1 teaspoon cayenne pepper

  • 2 tablespoons herbs de provence

  • 1 teaspoon dried mustard

  • 4 tablespoons smoked paprika

  • 1 tablespoon powdered garlic

  • 1 tablespoon powdered onion

  • about 48 ounces canola oil

1) In a large bowl, whisk the buttermilk, pickle juice, eggs, and half of the cayenne pepper with salt and pepper. Place the cut chicken in the marinade and let it sit in the fridge for five hours. Then take it out of the fridge and let it marinate for 1 hour more.

2) Combine the flour with the other half of the cayenne pepper and all of the listed spices. Discard the marinade.

3) Get the canola oil hot using whatever you use to fry things. I don’t have a deep fryer so I just put the oil in a pot on high until it’s ready to use. Test if the oil is ready by putting a tiny bit of a flour in the pot. Once it bubbles consistently it’s ready.

4) Doing this in a couple batches, dredge the chicken in the flour and spices so it’s fully coated. Drop it in the oil and cook for about eight minutes, until it’s crispy and golden brown.

5) Put on a wire rack to cool and have some of the oil drain. Eat with your favorite dipping sauce or if you are from Florida you can make your own Publix Chicken Tender Sub with these.