Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 1.5 pounds of chicken tenderloins into 1-inch strips. Whisk together 1.5 cups of buttermilk, 2 tablespoons of finely minced fresh lemongrass, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in a bowl. Add the chicken strips, ensuring they are fully coated, cover, and refrigerate for at least 2 hours.

2. 2

   In a large shallow dish, combine 2 cups of all-purpose flour, 0.5 cup of cornstarch, 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Whisk thoroughly until well combined.

3. 3

   Remove the chicken strips from the buttermilk marinade, allowing excess marinade to drip off. Individually dredge each chicken strip in the dry flour mixture, pressing firmly to ensure it is fully coated. Place the coated strips on a wire rack while preparing for frying.

4. 4

   Pour 4 cups of vegetable oil into a large heavy-bottomed pot or deep fryer and heat to 350 degrees Fahrenheit (175 degrees Celsius). Use a thermometer to monitor the oil temperature accurately.

5. 5

   Carefully place 4 to 5 chicken strips into the hot oil, making sure not to overcrowd the pot. Fry for 5 to 7 minutes, flipping occasionally, until golden brown and cooked through with an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).

6. 6

   Using tongs or a slotted spoon, remove the cooked chicken strips from the oil and place them on a clean wire rack set over paper towels to drain any excess oil. Repeat with the remaining chicken strips until all are cooked.

7. 7

   In a small bowl, combine 0.25 cup of honey and 1 tablespoon of hot sauce, stirring until well blended into a spicy drizzle.

8. 8

   Arrange the crispy lemongrass buttermilk fried chicken strips on a serving platter and generously drizzle with the spicy honey mixture before serving immediately.