Crispy Chicken Strips

• 3 pounds raw chicken breast tenderschicken
• 1/4 to 1/2 cup buttermilkbuttermilk
• 3 cups all-purpose flourflour
• 2 to 3 teaspoons seasoned salt, such as Lawry's Seasoned Salt, or spices of your choosingseasoned-salt
• Vegetable oilvegetable-oil
• Dipping sauce, for serving

1. 01Submerge the chicken strips in the buttermilk for 15 to 20 minutes (or longer if you'd like).
2. 02In 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.
3. 03Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.
4. 04Remove 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.
5. 05When 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.
6. 06Serve with your favorite dipping sauce. Yum!

Calories

867 kcal

Protein

40 g

Fat

41 g

Saturated fat

8 g

Carbs

82 g

Fiber

4 g

Sugar

2 g

Sodium

1053 mg

Cholesterol

94 mg

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