Spicy Southern Fried Chicken Strips

I’ve been making these chicken strips for years, but sometime over the last few years I forgot about them! Maybe it was during the phase where A (my daughter) would only eat Kraft Macaroni and Cheese, or maybe even when I was pregnant with her and had gestational diabetes, with my husband taking that as an opportunity to make steak ALL THE TIME ( yuck! Okay, not yuck, I can handle some steak, but not three times a week). I’m not sure but I know it had been a long time since I made these succulent chicken strips.

This recipe is actually adapted from one of the first cookbooks I ever owned, The Family Circle Cookbook New Tastes for New Times, which was published in the early 90’s. A has been on a chicken and rice kick recently, and I’m getting sick of just plain chicken breasts with no breading! That’s when I remembered these. Chicken tenders ( strips) are dipped in yogurt and then dusted with a flavorful mixture of flour and spices.  The version I make is slightly spicy though, so for her’s I just dipped two chicken strips in the yogurt and then dusted them in flour seasoned with garlic powder, dried parsley.salt and pepper.

Spicy Southern Fried Chicken


I use what I think is a lot of cayenne pepper in the flour, and yet, for me personally, I think they could be spicier. If you really like spicy foods, I suggest starting with the 1 teaspoon I have listed, fry up one or two, taste them and adjust from there.  I’ve made them too hot before, trying to improve on the hotness ( ? It makes sense to me!) but I really like how I made them here, spicy but not overly, garlicky but not overly!

I really suggest using a good pair of tongs (fish tongs would work wonderfully) so that the coating doesn’t come off while you turn it.

Spicy Southern Fried Chicken Strips
Prep time
Cook time
Total time
Succulent, spicy chicken strips everyone will love!
Recipe type: Entree
Cuisine: Southern
Serves: 3-4
  • 2 pounds chicken tenders or 2-3 chicken breasts cut into strips
  • 1½ cups all-purpose flour
  • 1 5.3 ounce container plain yogurt ( I used plain Greek yogurt this time)
  • ¼ cup milk
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon cayenne (red) pepper
  • 1 teaspoon dried thyme leaves, crushed
  • ½ teaspoon garlic salt
  • ½ teaspoon garlic powder
  • vegetable or canola oil, for frying
  1. In a shallow bowl combine the flour, parsley, black pepper, cayenne pepper, thyme leaves, garlic salt, and garlic powder, mix well.
  2. In another shallow bowl whisk together the yogurt and the milf until smooth,
  3. Dip the pieces of chicken one at a time in the yogurt mixture, spreading down with your fingers to ensure a thin, even coating, then dredge in the flour, pressing the flour mixture on each piece. Allow to sit for 5 minutes before frying ( this helps the coating stick!)
  4. Heat about ¼ inch of oil in a large frying pan or cast iron skillet over medium-high heat. Working in batches if necessary, fry the chicken pieces for about 5 minutes on one side, then turn carefully and continue to fry for 2-3 minutes more or until chicken is cooked through and golden brown.
IMPORTANT: Use a pair of tongs that grip well, otherwise the coating will come loose.

Adapted from Family Circle Cookbook New Taste for New Times



Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: