Chicken Strips

Chicken strips soaked in buttermilk then placed in flour mixture that also has buttermilk added. Perfection.
Photo by Julie W.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • ■1 package Chicken Breasts, Cut Into Strips (sometimes Called "tenders" Or "strips")

  • ■ Buttermilk

  • ■1-1/2 cup Flour

  • ■2 teaspoons (to 3 Teaspoons) Lawry's Seasoning Salt (or Spices Of Your Choosing)

  • ■ Vegetable Oil

Directions

Start by rinsing and drying your chicken strips. Next, in a bowl submerge the chicken strips in buttermilk for 15 to 20 minutes (or longer if you’d like). In another bowl combine about 1 ½ 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 ¼ to ½ 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.

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