Pat dry 1 pound of chicken tenders or cut skinless boneless chicken breasts into strips. Trim well.
Put strips into a deep bowl and cover with buttermilk. It took only a cup for me. Let soak for 15- 20 minutes while you work on the coating and oil. If you are cooking a large amount, preheat the oven to 200 with a cooking sheet as a holding spot for cooked strips.
Heat 1/2 to 3/4 inch of oil in a large pan over medium heat. I used about 2 cups in a 12 inch cast iron fry pan. Get to a steady temp of 365 plus or minus. Don’t be under 350 or above 400.
Mix 1 1/2 cups AP flour with 1 T of Lowey’s seasoning salt. Other seasoning salts should be fine or make your own spicing. Mix well.
Now drizzle 1/4 cup buttermilk into the flour mixture while continuously mixing. It will make a “shaggy” coating.
Remove the chicken from the buttermilk and coat in the flour mixture. Coat well and place on a plate.
When you place the chicken in the oil, the temp will drop. Increase the heat at this point. I went from 1/2 to 3/4 to maintain the temp in the 350 to 400 range.
Cook in batches about 3-4 minutes per side until golden brown and internal temp of 165.
Cover with plate or place in oven to keep warm.
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