Crispy Buttermilk Chicken Strips

Name: Crispy Buttermilk Chicken Strips
Total time: 55
Yield: 4
Ingredients: 4 (5 ounce) boneless, skinless chicken breasts; 3 cups all-purpose flour; 1 tablespoon Italian seasoning; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; ½ teaspoon cayenne pepper, or more to taste; 2 cups buttermilk, or more as needed; 2 cups vegetable oil for frying, or as needed

Recipe by Tim Wilkerson from allrecipes.com

Dinner 55 Mins.

Ingredients

4 servings

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4 (5 ounce) boneless, skinless chicken breasts
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3 cups all-purpose flour
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1 tablespoon Italian seasoning
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1 teaspoon salt

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½ teaspoon freshly ground black pepper
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½ teaspoon cayenne pepper, or more to taste
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2 cups buttermilk, or more as needed
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2 cups vegetable oil for frying, or as needed

Instructions

Preheat the oven to 200 degrees F (95 degrees C).
Slice each chicken breast into thick strips.
Whisk flour, Italian seasoning, salt, pepper, and cayenne together and pour into a gallon-sized resealable plastic bag. Pour buttermilk into a shallow dish.
Fill a heavy-bottomed pan at least 4 inches deep with oil and heat it to 350 degrees (175 degrees C).
Place several chicken strips in the plastic bag. Seal the bag and shake a couple of times until strips are coated. Repeat to coat remaining strips. Dip each strip into buttermilk, then back into the flour mixture.
Fry the strips, 4 or 5 at a time, in the hot oil until golden brown and no longer pink in the centers, 6 to 8 minutes. Drain on paper towels, then transfer to a baking sheet to keep warm in the oven as you fry the remaining strips.