Whataburger Chicken Strips
Tender, juicy breaded 100% chicken breast strips. Served with a choice of dipping sauces: Cream Gravy, Creamy Pepper, Ranch, Fat-free Ranch, Jalapeño Ranch, Honey BBQ, Honey Mustard and Buffalo Sauce. Meal is served with a side of their famous Texas toast.
1 to 1 1/2 pounds chicken tenders
2 cups all-purpose flour
1 1/2 teaspoon salt
1 1/2 teaspoon pepper
1/2 teaspoon garlic salt
2 1/2 cups buttermilk
oil for frying
Chicken is best when soaked in buttermilk overnight - but in a rush - soak for at least 2 hours - in fridge.
Whisk flour, salt, pepper, and garlic salt. Stir the flour until it is well blended for your seasoned flour. To make it into a batter add 1/2 cup of the buttermilk
Make a batter of the seasoned flour and buttermilk by pouring in about 1/2 cup of the buttermilk into the flour. You want the batter a little shaggy. Coat the chicken with the batter and place on a rack and allow it to dry. The batter may fall off when cooking if you don't allow the batter to dry on the chicken.
Discard any remaining buttermilk - it cannot be used again.
Preheat oil to 350 degrees. Gently place a few at a time into the oil, cooking until golden on both sides. Remove to clean wire rack to drain.
Serve with your choice of dipping sauce, gravy or honey mustard. My preference is sweet-n-sour or chunky bleu cheese.
Tender, juicy breaded 100% chicken breast strips. Served with a choice of dipping sauces: Cream Gravy, Creamy Pepper, Ranch, Fat-free Ranch, Jalapeño Ranch, Honey BBQ, Honey Mustard and Buffalo Sauce. Meal is served with a side of their famous Texas toast.
1 to 1 1/2 pounds chicken tenders
2 cups all-purpose flour
1 1/2 teaspoon salt
1 1/2 teaspoon pepper
1/2 teaspoon garlic salt
2 1/2 cups buttermilk
oil for frying
Chicken is best when soaked in buttermilk overnight - but in a rush - soak for at least 2 hours - in fridge.
Whisk flour, salt, pepper, and garlic salt. Stir the flour until it is well blended for your seasoned flour. To make it into a batter add 1/2 cup of the buttermilk
Make a batter of the seasoned flour and buttermilk by pouring in about 1/2 cup of the buttermilk into the flour. You want the batter a little shaggy. Coat the chicken with the batter and place on a rack and allow it to dry. The batter may fall off when cooking if you don't allow the batter to dry on the chicken.
Discard any remaining buttermilk - it cannot be used again.
Preheat oil to 350 degrees. Gently place a few at a time into the oil, cooking until golden on both sides. Remove to clean wire rack to drain.
Serve with your choice of dipping sauce, gravy or honey mustard. My preference is sweet-n-sour or chunky bleu cheese.
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