Whataburger Chicken Strips
Crispy, tangy chicken strips inspired by Whataburger, perfect for dipping.
Servings: 4 servings
Ingredients
- 1 1/2 pounds chicken tenderloins
- 2 1/2 cups buttermilk for soaking
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground black pepper
- 1/2 teaspoon garlic salt
- vegetable oil for frying
- honey mustard sauce or other dipping sauce to serve
Instructions
- Place the chicken tenderloins in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 2 hours or preferably overnight.
- In a shallow bowl or pie plate, whisk together the flour, salt, black pepper, and garlic salt until evenly combined.
- Add about 1/2 cup of the used buttermilk to the flour mixture and stir until a shaggy batter forms; discard the remaining buttermilk from the soaking bowl.
- Working with a few pieces at a time, coat each tenderloin in the batter, shaking off excess, and place on a wire rack; let rest a few minutes so the batter adheres.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (about 175°C) and maintain temperature.
- Carefully add 3–4 breaded strips to the hot oil without crowding and fry until golden brown and cooked through, about 3–5 minutes depending on thickness.
- Remove the strips with tongs and drain on a wire rack set over a rimmed baking sheet. Repeat with remaining chicken.
- Serve the chicken strips hot with honey mustard or your preferred dipping sauce.
Equipment
- Large Bowl
- shallow bowl or pie plate
- Deep Fryer or Heavy-Bottomed Pot
- Tongs
- Wire Rack
- Rimmed Baking Sheet
- Measuring Cups and Spoons
Notes
- Soaking the chicken overnight yields more tender results.
- Keep oil temperature steady to ensure even frying.
- Do not overcrowd the fryer to maintain oil temperature.
- Drain on a rack to keep coating crisp.