Ingredients

The following ingredients have 2 Servings
  • 5 - nice size skinless chicken strips
  • 1/4 cup(s) buttermilk
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 1/4 teaspoon(s) all purpose seasoning salt
  • 1 to 1 1/2 cup(s) pork skins, crushed
  • 1/4 teaspoon(s) seasoning salt
  • 1/4 teaspoon(s) pepper
  • 1/4 teaspoon(s) cayenne pepper
  • 1/4 teaspoon(s) paprika
  • - salt, optional (pork skins are a little salty)
  • 1/4 - granulated garlic
  • 2 tablespoon(s) olive oil
  • 2 tablespoon(s) butter

Instruction

  • Rinse chicken strips and pat dry; set aside.
  • Combine buttermilk, 1/4 tsp each of salt, pepper and seasoning salt. Put in ziploc bag and add chicken. Place in fridge for several hours or over night.
  • In another ziploc bag, combine crushed pork skins and remaining seasonings.
  • Once chicken has soaked; remove from buttermilk and shake off excess. Coat each strip with pork skin crumbs and then place on wire rack to air dry. Air dry for 35 to 45 minutes before frying.
  • Heat oil and butter in skillet over med/high heat. Fry chicken on both sides until golden brown. Drain on paper towel.