Categories: Chicken
Ingredients
- 3 pounds raw chicken breast tenders
- 1/4 to 1/2 cup buttermilk
- 3 cups all-purpose flour
- 2 to 3 teaspoons seasoned salt, such as Lawry's Seasoned Salt, or spices of your choosing
- Vegetable oil
- Dipping sauce, for serving
Directions
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Submerge the chicken strips in the buttermilk for 15 to 20 minutes (or longer if you’d like).
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In another bowl, combine the flour and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps.
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Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.
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Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to cook.
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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 and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.
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Serve with your favorite dipping sauce. Yum!