Buttermilk Marinated Fried Chicken Strips

[Kathy]

Buttermilk Marinated Breaded Chicken Strips

MARINADE INGREDIENTS:
6 skinless, boneless chicken
breast halves - cut into 1/2 inch
strips
1 egg, beaten
1 cup buttermilk
1/2 tsp each-white & black pepper
1/4 tsp cayenne pepper(for spicy strips)

BREADING INGREDIENTS
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1/2 teaspoon black pepper (I like to use a dash of cayenne too)
1 teaspoon baking powder
1 quart oil for frying

DIRECTIONS:
1. Place chicken strips into a large, ziploc plastic bag.
In a small bowl, mix the egg, buttermilk and peppers.
Pour mixture into bag with chicken.
Seal, and refrigerate 2 to 4 hours.

2. In another large, ziploc plastic bag, mix together the flour, bread crumbs, salt pepper and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture.
Place chicken in flour mixture bag. Seal, and shake to coat.

3. Heat oil in a large, heavy skillet(cast iron is best) to 375 degrees F.

4. Carefully place coated chicken in hot oil.
Fry until golden brown and juices run clear.
Drain on paper towels.

Serve with honey mustard dressing/dipping sauce.

[chilipalmer]

I haven't made chicken strips in ages because B/S CB prices went through the roof while whole chicken dropped like a rock. Next batch of chickens I unthaw, I'll whip out a filet knife, get them breasts off and tell you what we thought.

What does the baking powder do, by the way? I've never heard of that.

[Kathy]

I'm not sure but it seems to make it like a cross between batter fried and crispy breaded! Maybe it reacts with the buttermilk.

To be honest, sometimes I don't put it in and I like them just fine. I haven't noticed much difference other than the breading isn't quite a 'airy'.
But I wanted to give you the original recipe instead of my tweaked version. ;D