My oldest wanted some chicken to go with the salads he’s planning to pack I his lunches this week. I figured it was another great reason to try out my new deep fryer.
I’ve been doing chicken strips like this for a couple years. These were the best I’ve made thus far.
Basically, I use the pickle juice brine from this recipe: https://www.seriouseats.com/five-ingredient-fried-chicken-sandwich-recipe. Instead if only using pickle juice, I combined it with some plain Greek yogurt. In the past I’ve used milk or buttermilk with little or no difference. I didn’t measure, but I’d say I used about 2/3 cup pickle juice and 2/3 cup yogurt. I brined them for 4 hours. I usually do over night.
Then, I cut the spice & flour mixture in half from this recipe: https://www.seriouseats.com/the-food-lab-southern-fried-chicken-recipe. I added 1 tsp of white pepper and ended up using about 3/4 tsp of cayenne as well.
The end result is amazing! I prefer boneless thighs for chicken strips, but nobody else agrees with me, so these are made with the Costco chicken tenderloins.
by derrick36
1 Comment
Thought this was r/poopfromabutt.