Children love chicken strips. Period. These are out-of-this world, easy and my kids gobbled them up. I made them this for lunch with some grapes, chips, some ranch for dipping and a chocolate chunk cookie bite. Yes, I made, Best Mom in the World, award that day. These are adapted from the Pioneer Woman. Easy, delicious, and kid and adults go crazy. Plan to save the left overs to top your crispy salad for lunch the next day. Yum!
1 package chicken breasts, cut into strips
1-1/2 cups flour
2 tsp. seasonings of your choice. I used my Emeril seasoning that has some paprika, garlic and chile powders.
Start by rinsing and drying your chicken strips. Next, in a bowl submerge the chicken strips in buttermilk for 15-20 minutes (or longer).
In another bowl combine about 1 1/2 cups flour and 2-3 tsp. of your seasoning. Mix this together will. Next, add about 1/4 to 1/2 cup of buttermilk into the flour mixture and stir lightly with a fork as you add it.
Heat about 1 inch of the 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 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.