1 pkg chicken strips (I used tenderloins and cut them into strips)
Buttermilk (can use egg, milk, cream)
1 1/2 cup flour
2 1/2 tsp Lawry’s seasoning salt
In a frying pan or skillet, pour enough oil so there is about 1 inch of oil. Preheat on medium heat.
If using tenders or strips, place them in a bowl with desired liquid (buttermilk, cream, milk, or egg). If using tenderloins or breasts, cut them into thin strips and proceed in the same step. Allow chicken to sit in liquid for at least 20 minutes. I didn’t have buttermilk on hand (which is what Pioneer Woman suggests), but the cream worked well for me, too.
In a bowl, mix flour and seasoning. Carefully drizzle about 1/4+ cup of liquid, while gently stirring with a fork. This will create little crumbles of crunchy goodness later.
When oil is sufficiently hot, take a pieces at a time out of the liquid and roll chicken around in the flour mixture.Place carefully into oil. Cook until brown on each side. They don’t take long at all.As each strip gets done, place on paper towl to cool.