Buttermilk Chicken Strips
Ingredients
- 6 boneless skinless chicken breasts
- ¼ cup buttermilk
- ½ teaspoon cayenne pepper
- 1 teaspoon chili powder
- ¼ cup flour for dredging
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 cups vegetable oil
- Flatten chicken breasts with a wooden meat mallet then slice into large strips.
- Place in a large bowl and cover completely with buttermilk, cayenne and chili powder.
- Refrigerate 4-6 hours.
- Fill large shallow bowl with flour seasoned with salt and pepper.
- Heat large skillet with vegetable oil.
- Dip chicken in seasoned flour then fry in hot oil until golden brown turning once or twice.
This article uses material from the "Buttermilk Chicken Strips" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
