1 lb chicken breasts cut into strips
buttermilk
1-1/2 cup flour
2-3 teaspoons Lawry's Seasoning salt or your own variations of seasonings
Vegetable oil.
Start by rinsing and drying chicken strips. Submerge them in butter milk for at least 20 minutes.
Combine about 1 1/2 cups flour and seasonings. Mix this together well. next, add about 1/4 to 1/2 of the buttermilk into the flour and stir with a fork as you pour.
Heat about 1 inch of vegetable oil in a larger skillet over medium-low to medium heat. Coat the buttermilk soaked strips in the flour mixture. Set aside on a plate until they are all ready to fry.
When the oil is heated begin cooking a few strips at a time. Cook about a minute and a half on each side till they're golden and crispy. Dry on paper towels and check the thickest part with a thermometer. Serve with your favorite dipping sauce.
No comments:
Post a Comment