1 - 1 1/2 pkg Chicken Breast Tenderloins or Strips
(about a dozen)
1 1/2 - 2 cups Buttermilk
1 1/2 - cups Flour
2-3 teaspoons Lawry's Seasoning Salt or spices of your choice.
Start by rinsing and drying the chicken strips. Next in a bowl submerge the chicken strips in buttermilk for 15-20 or longer. In another bowl combine 1 1/2 cups flour and Lawry's seasoning salt. Mix together, then add 1/4 - 1/2 cup buttermilk into the flour mixture and stir lightly as you add it. Heat about 1 - inch oil in a skillet or cast iron skillet on medium low to medium heat. Then remove a few of the buttermilk-soaked strips from their bowl and place into the flour mixture. Turn them over to thoroughly coat. Then place them on a plate. The flour, with the tiny drizzle of buttermilk, formed little balls and clusters, which adhered to the buttermilk-soaked chicken. This will l result in nice and crunchy chicken strips. Continue coating chicken until all is ready to cook. When the oil is sufficiently heated (flour should bubble when sprinkled in), begin cooking the strips a few at a time. Cook for about a minute or a minute and a half on the first side—until you can tell it’s getting crispy and golden. Then turn them over and finish cooking the other side—another minute and a half or so. When they’re done, remove them to a baking sheet lined with a cooling rack. This way the grease can drain onto the baking sheet. Place in the oven on warm while you cook the remaining chicken strips.
Serve with Ketchup, Honey, Honey Mustard or sweet and sour sauce.
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