Here's what you need to make them at home:
6 to 8 chicken tenders cut into strips, I just cut mine down the middle
Buttermilk
1 1/2 cups flour
2-3 teaspoons seasoned salt
Vegetable Oil, I only had Canola so that's what I used
Place chicken strips in a bowl and cover with buttermilk, let sit for at least 20 minutes.
Next, mix together flour and season salt.
Drizzle about 1/4 cup buttermilk into flour mixture. Stir with a fork while you pour, this will create little clumps of the flour mixture that will stick to the chicken and create yummy little "crunchies" on your chicken strips.
Heat about an inch of oil in a large skillet over medium heat.
Remove a few of the buttermilk-soaked strips and place them in the flour mixture, turning them over to coat them thoroughly. Place them on a plate. Continue coating chicken strips until they are all ready to cook.
When the oil is heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy, remove them to a paper towel-lined plate.
I kept mine warm in a 200* oven while I cooked the rest.
Serve with your favorite dipping sauce.
Don't have buttermilk on hand? Try this trick from The Pioneer Woman:
pour just under 1/2 cup regular milk into the measuring cup, then add enough regular vinegar to the milk to bring the quantity up to 1/2 cup. Within seconds, it turns into buttermilk and works perfectly. Try it sometime!
These are really tasty, and all the boys like them (even the big boy!).
They are forever trying to get me to fry more meals!
Maybe someday they will thank me!
