Buttermilk Chicken Strips 6 boneless skinless chicken breasts buttermilk dash cayenne pepper 1 teaspoon chili powder flour for dredging salt and pepper vegetable oil for frying
Flatten chicken breasts with a wooden meat mallet. Place plastic wrap on top of the chicken beforehand if you wish. Slice into large strips. Place in a large bowl and cover completely with buttermilk. Stir in seasoning if you wish, they are optional. Refrigerate 4 to 6 hours. Fill a large shallow bowl with flour seasoned with salt and pepper. Heat two skillets with about a 1/2 inch of vegetable oil. While oil is heating, coat chicken fingers with seasoned flour. Fry chicken in hot oil until golden brown and done, turning once or twice. Oil should not cover the top of the strips. It should take about 10 minutes. You can do this in one large skillet and keep the chicken warm as you cook it in parts. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
