Soulful Chicken Strips

soul food recipe

These fried chicken strips are sort of a new version of soul food, with no skin and no bones to have to deal with. The breaded strips are great for snacks, as an entrée, or as a party food, if you cut them into smaller pieces. The chicken strips are also great for sandwiches. Just add lettuce, tomato, and your favorite condiment and serve them on a toasted burger bun.

Like many examples of soul food, this recipe is spicy, with most of the heat at the back. If this doesn’t appeal to you, adjust the ingredients.

Soulful Fried Chicken Strips Recipe


  • 4 boneless, skinless chicken breasts
  • 1/2 cup buttermilk
  • ¼ cup hot sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon crushed jalapeno pepper
  • 2 eggs
  • 1 ½ cups self-rising flour
  • 1 cup white cornmeal
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon Lawry’s garlic salt with parsley
  • 2 teaspoons black pepper
  • 2 teaspoons cayenne
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  •  Oil for frying

Directions: Rinse chicken breasts and dry. Slice breasts horizontally to make thin strips. Place chicken in a large zippered food storage bag. Combine buttermilk, hot sauce, minced garlic, and crushed jalapeno. Pour over chicken and marinate for at least two hours.

Slightly beat eggs in a medium bowl. Combine flour, cornmeal, paprika, salt, garlic salt, black pepper, cayenne, chili powder, garlic powder, and onion powder in a large bowl.

Dip chicken in eggs and dredge in flour-cornmeal mixture. Fry a few pieces at the time in about three or four inches of oil, at around 360 degrees. Cook until the chicken is light brown and crisp. Drain on wire rack or paper towels.