Pirates Pantry

Plundering the seven seas for grub worth preserving

Crispy Buttermilk Chicken Strips

main-dishstovetopmake-aheadcomfort-foodpartyamerican

Prep
20 min
Cook
15 min
Total
12 hours 35 min
Servings
4

For the Buttermilk Marinade

Overnight marination ensures tender, flavorful chicken

Ingredients

  • 1 ½ cups Buttermilk
  • 1 tablespoon Kosher Salt
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Ground White Pepper
  • 1 pound Chicken Tenders

Instructions

  1. In a large bowl, whisk together buttermilk, salt, garlic powder, and white pepper.
  2. Add chicken tenders and ensure they are fully submerged.
  3. Cover and refrigerate overnight.

Prep: 5 min • Cook: No time • Wait: 12 hours

For the Seasoned Dredge

Mix thoroughly for even seasoning distribution

Ingredients

  • 1 ½ cups All-Purpose Flour
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Ground White Pepper
  • 2 teaspoons Spanish Paprika
  • 1 teaspoon Kosher Salt

Instructions

  1. In a shallow dish, combine flour, garlic powder, white pepper, paprika, and salt.
  2. Mix thoroughly to distribute seasoning evenly.

Prep: 5 min • Cook: No time • Wait: No time

For the Final Assembly & Frying

Use the dry–wet–dry method for a crisp, even coating

Ingredients

  • 1 batch Marinated Chicken Tenders
  • 1 to taste Creole Seasoning
  • 1 batch Seasoned Dredge
  • 1 as needed Peanut Or Neutral Oil For Frying

Instructions

  1. Remove chicken from marinade and pat dry.
  2. Lightly season with creole seasoning.
  3. Dredge each piece in seasoned flour, dip back into buttermilk, then dredge again in flour.
  4. Set coated chicken aside for at least 5 minutes to help the crust adhere.
  5. Heat oil to 350°F (175°C) in a deep fryer or heavy pan.
  6. Fry chicken in batches until golden brown and cooked through, about 3–4 minutes per side.
  7. Drain on paper towels and serve hot.

Prep: 10 min • Cook: 15 min • Wait: No time

Notes

Golden as doubloons and crisp as a fresh sea breeze—these chicken strips are a galley favorite for any gathering. For a spicier voyage, add cayenne to the dredge or serve with a bold dipping sauce. Keeps well in the ship’s stores for up to 2 days; reheat in the oven to preserve crunch.