Ingredients
The following ingredients have 6 Servings
- 1 package Chicken Breasts Cut Into strips - 2 lbs. ((or you can use chicken tenderloins))
- 2 cups Buttermilk
- 1-1/2 cup Flour
- 2 - 3 Teaspoons Lawry's Seasoning Salt (or Spices Of Your Choosing)
- Vegetable Oil
Instruction
- Start by rinsing and drying your chicken strips.
- Next, in a bowl submerge the chicken strips in 1 and 1/2 cups buttermilk for 15 to 20 minutes (or longer if you’d like).
- In another bowl combine about 1 1/2 cups flour and 2 to 3 teaspoons of Lawry’s Seasoning Salt (or other seasonings if you prefer).
- Mix this together well.
- Next, add about 1/4 to 1/2 cup of buttermilk into the flour mixture and stir lightly with a fork as you add it.
- Heat about 1 inch of vegetable oil in a large skillet over medium-low to medium heat.
- Remove a few of the buttermilk-soaked strips and place them in the flour mixture, turning them over to coat them thoroughly.
- Place them on a plate.
- Continue coating chicken strips until they are all ready to cook.
- When the oil is sufficiently heated, begin cooking the strips a few at a time.
- Cook them for about a minute and a half or so on each side.
- When golden and crispy, remove them to a paper towel-lined plate.
- Serve with your favorite dipping sauce. Yum!
