Crispy Chicken Strips

Crispy Chicken Strips

  • PREP TIME: 30 min
  • COOK TIME: 12 min
  • Serves: 6

Crispy Chicken Strips

  • PREP TIME: 30 min
  • COOK TIME: 12 min
  • Serves: 6

PAIR WITH

Availability varies by market

Coors Banquet

or other BRIGHT & BALANCED beers

The malty and refreshing flavour of Coors Banquet is a sweet match to the tanginess of the buttermilk marinade.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 1.5 kg chicken tenders
  • 1 cup (250ml) buttermilk
  • 3 cups (385g) all-purpose flour
  • 1 tsp. (5g) cayenne pepper
  • 2 to 3 tsp. (10-15g) seasoned salt, such as Lawry's Seasoned Salt, or spices of your choosing
  • Vegetable oil

Directions

  • Submerge the chicken strips in the buttermilk for 15 to 20 minutes
  • In another bowl, combine the flour, cayenne pepper and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps.
  • Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.
  • Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to cook.
  • When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.

Coors Banquet
Availability varies by market
  • STYLE:Lager
  • ABV:5.0%
  • TASTE:Well-balanced malty and fruity notes, low bitterness.

PAIR WITH

Coors Banquet

or other BRIGHT & BALANCED beers

The malty and refreshing flavour of Coors Banquet is a sweet match to the tanginess of the buttermilk marinade.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 1.5 kg chicken tenders
  • 1 cup (250ml) buttermilk
  • 3 cups (385g) all-purpose flour
  • 1 tsp. (5g) cayenne pepper
  • 2 to 3 tsp. (10-15g) seasoned salt, such as Lawry's Seasoned Salt, or spices of your choosing
  • Vegetable oil

Directions

  • Submerge the chicken strips in the buttermilk for 15 to 20 minutes
  • In another bowl, combine the flour, cayenne pepper and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps.
  • Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.
  • Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to cook.
  • When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.