Pork Crusted Fried Chicken Strips

Diane Hopson Smith

By
@DeeDee2011

Being on a low carb diet, I wasn't sure how many carbs I would use up in battering my chicken strips with flour. Using the same seasonings & a similar technique to fry chicken, I used pork skins to make a wonderful crispy crust.
There are several different flavors of pork skins so use your imagination and change up to your liking. The ones I saw were BBQ, Hot and Spicy, Salt and Vinegar and plain. Can't wait to try to Hot & Spicy and use some south of the border spices.

Dee Dee's Southern Fried Buttermilk Chicken


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Comments:

Serves:

1 to 2

Prep:

5 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

5
nice size skinless chicken strips
1/4 c
buttermilk
1/4 tsp
salt
1/4 tsp
pepper
1/4 tsp
all purpose seasoning salt
1 to 1 1/2 c
pork skins, crushed
1/4 tsp
seasoning salt
1/4 tsp
pepper
1/4 tsp
cayenne pepper
1/4 tsp
paprika
salt, optional (pork skins are a little salty)
1/4
granulated garlic
2 Tbsp
olive oil
2 Tbsp
butter

Directions Step-By-Step

1
Rinse chicken strips and pat dry; set aside.
2
Combine buttermilk, 1/4 tsp each of salt, pepper and seasoning salt. Put in ziploc bag and add chicken. Place in fridge for several hours or over night.
3
In another ziploc bag, combine crushed pork skins and remaining seasonings.
4
Once chicken has soaked; remove from buttermilk and shake off excess. Coat each strip with pork skin crumbs and then place on wire rack to air dry. Air dry for 35 to 45 minutes before frying.
5
Heat oil and butter in skillet over med/high heat. Fry chicken on both sides until golden brown. Drain on paper towel.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Carb