1Slice the chicken breasts into strips about 1 inch thick and 3–4 inches long (roughly tender-sized).
2Slice the chicken breasts into strips about 1 inch thick and 3–4 inches long (roughly tender-sized).
3Slice the chicken breasts into strips about 1 inch thick and 3–4 inches long (roughly tender-sized).
4In a bowl, whisk together the buttermilk, pickle juice, and chicken seasonings until fully combined.
5In a bowl, whisk together the buttermilk, pickle juice, and chicken seasonings until fully combined.
6In a bowl, whisk together the buttermilk, pickle juice, and chicken seasonings until fully combined.
7Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for extra tender chicken.
8Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for extra tender chicken.
9Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for extra tender chicken.
10In a large bowl, combine the flour, cornstarch, baking powder, and flour mixture seasonings. Mix.
11In a large bowl, combine the flour, cornstarch, baking powder, and flour mixture seasonings. Mix.
12In a large bowl, combine the flour, cornstarch, baking powder, and flour mixture seasonings. Mix.
13Add neutral oil to a large pot or deep skillet until it is about 2–3 inches deep. Heat the oil to 350°F / 175°C.
14Add neutral oil to a large pot or deep skillet until it is about 2–3 inches deep. Heat the oil to 350°F / 175°C.
15Add neutral oil to a large pot or deep skillet until it is about 2–3 inches deep. Heat the oil to 350°F / 175°C.
16Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky, crispy bits. Shake excess marinade off the chicken, then coat each piece thoroughly in the flour mixture. Shake off any extra flour and gently place into the hot oil.
17Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky, crispy bits. Shake excess marinade off the chicken, then coat each piece thoroughly in the flour mixture. Shake off any extra flour and gently place into the hot oil.
18Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky, crispy bits. Shake excess marinade off the chicken, then coat each piece thoroughly in the flour mixture. Shake off any extra flour and gently place into the hot oil.
19Don’t touch them for the first 1–2 mins, that’s how you get the perfect crust. Fry for 7–10 mins, or until golden brown and cooked through. Transfer the chicken to a paper towel-lined rack to drain.
20Don’t touch them for the first 1–2 mins, that’s how you get the perfect crust. Fry for 7–10 mins, or until golden brown and cooked through. Transfer the chicken to a paper towel-lined rack to drain.
21Don’t touch them for the first 1–2 mins, that’s how you get the perfect crust. Fry for 7–10 mins, or until golden brown and cooked through. Transfer the chicken to a paper towel-lined rack to drain.
22In a bowl, combine all the sauce ingredients then refrigerate.
23In a bowl, combine all the sauce ingredients then refrigerate.
24In a bowl, combine all the sauce ingredients then refrigerate.
25Serve the chicken with a side of sauce, texas toast & crinkle fries.
26Serve the chicken with a side of sauce, texas toast & crinkle fries.
27Serve the chicken with a side of sauce, texas toast & crinkle fries.
Ingredients
2 lbs chicken breast, sliced into strips (or use tenderloins)
2 lbs chicken breast, sliced into strips (or use tenderloins)
2 lbs chicken breast, sliced into strips (or use tenderloins)
2 cups buttermilk
2 cups buttermilk
2 cups buttermilk
0.33 cup pickle juice
0.33 cup pickle juice
0.33 cup pickle juice
1 tsp garlic powder
1 tsp garlic powder
1 tsp garlic powder
1 tsp paprika
1 tsp paprika
1 tsp paprika
1 tsp onion powder
1 tsp onion powder
1 tsp onion powder
1 tsp salt
1 tsp salt
1 tsp salt
1 tsp black pepper
1 tsp black pepper
1 tsp black pepper
Neutral oil, for frying
Neutral oil, for frying
Neutral oil, for frying
2 cups all-purpose flour
2 cups all-purpose flour
2 cups all-purpose flour
0.5 cup cornstarch
0.5 cup cornstarch
0.5 cup cornstarch
1 tsp baking powder
1 tsp baking powder
1 tsp baking powder
2 tsp garlic powder
2 tsp garlic powder
2 tsp garlic powder
2 tsp paprika
2 tsp paprika
2 tsp paprika
2 tsp salt
2 tsp salt
2 tsp salt
2 tsp black pepper
2 tsp black pepper
2 tsp black pepper
0.5 cup mayonnaise
0.5 cup mayonnaise
0.5 cup mayonnaise
0.25 cup ketchup
0.25 cup ketchup
0.25 cup ketchup
2 tsp Worcestershire sauce
2 tsp Worcestershire sauce
2 tsp Worcestershire sauce
1 tsp garlic powder
1 tsp garlic powder
1 tsp garlic powder
1 tsp onion powder
1 tsp onion powder
1 tsp onion powder
1 tsp paprika
1 tsp paprika
1 tsp paprika
1 tsp black pepper
1 tsp black pepper
1 tsp black pepper
1 tsp seasoning salt
1 tsp seasoning salt
1 tsp seasoning salt
Equipment
large bowllarge potdeep skilletpaper towel-lined rack
Tips
Refrigerate chicken for at least 2 hours, or overnight for extra tender chicken.
Drizzle a little buttermilk marinade into the flour mixture to create flaky, crispy bits.
Don’t touch the chicken for the first 1–2 minutes of frying to get the perfect crust.