Buttermilk Fried Chicken Tenders

These chicken nuggets/tenders are flavorful and juicy.  I served them with homemade ranch, cole slaw and macaroni & cheese.

Ingredients:

• 1 package Chicken Breasts, Cut Into Strips or 2" chunks
• Buttermilk (about 2 cups)
• 1 1/2 cup Flour
• 2-3 teaspoons Lawry's Seasoning Salt (you can also add lots of black pepper, cayenne pepper, oregano or any seasonings you like)
• Vegetable/Olive Oil  

Instructions:

Start by rinsing and drying your chicken strips. Next, in a bowl submerge the chicken strips in buttermilk for 15 to 20 minutes (or longer if you’d like).
In another bowl combine about 1 ½ cups flour and 2 to 3 teaspoons of Lawry’s Seasoning Salt (or other seasonings if you prefer). Mix this together well. Next, add about ¼ to ½ cup of buttermilk into the flour mixture and stir lightly with a fork as you add it.

Heat about 1 inch of oil in a large skillet over medium-low to 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 sufficiently 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.

Serve with your favorite dipping sauce. Yum!