Can I prepare the chicken strips ahead of time?
You can marinate the chicken in buttermilk for up to 24 hours in the refrigerator. You can also bread the chicken strips up to 30-60 minutes before frying. Place the breaded strips on a wire rack in the refrigerator, uncovered, to allow the coating to dry slightly, which can help with crispness. Do not bread them too far in advance, or the coating might become soggy.
What kind of oil is best for frying chicken strips?
For deep frying, choose an oil with a high smoke point and neutral flavor. Vegetable oil, canola oil, and peanut oil are excellent choices. Avoid olive oil or butter, as they have lower smoke points and will burn at the required frying temperatures.
How do I know when the chicken strips are cooked through?
The chicken strips should be golden brown and float to the surface of the oil. The most accurate way to check for doneness is to use an instant-read meat thermometer. Insert it into the thickest part of a strip; it should read 165°F (74°C). If you don’t have a thermometer, you can cut into one strip to ensure the meat is opaque white throughout with no pink.
