ALABAMA CHICKEN STRIPS
Source of Recipe
the web
Recipe Introduction
Makes 4 servings
List of Ingredients
4 boneless, skinless chicken breasts
2 cups buttermilk
2 cups self-rising flour
1 tsp. black pepper
1 tsp. poultry seasoning
1 tsp. garlic powder
seasoned salt
1 tsp. parsley flakes
1 1/2-2 cups solid Crisco butter-flavored shortening
Recipe
Allow the chicken breasts to thaw just a little so that they can easily be cut
into strips. Remove all fat from the chicken breasts and cut each breast into 3
strips. Place the chicken strips in a Zip-Loc Bag and pour in buttermilk*. Allow
the chicken strips to be coated with buttermilk. Refrigerate overnight, or at
least for 4 hours.
When ready to cook the chicken strips, melt the shortening in a pan and allow
the temperature to reach 350 degrees. This is easy to do when using an electric
skillet.
Using a clean paper bag**, mix the flour with the all of the seasonings except
for salt. Drain the chicken strips from the buttermilk and discard buttermilk.
Dredge the chicken strips in the flour mixture. Sprinkle each of the strips with
a little seasoned salt.
Fry chicken strips in hot oil (350 degrees) 5-7 minutes on each side or until
strips are golden brown. Drain on paper towels.
*--Buttermilk can be made from reg. milk by adding 1 T. of lemon juice or white
vinegar to 1 cup of milk. Stir the lemon juice or white vinegar into the milk
and allow to set for 5 minutes. Use in recipes calling for buttermilk.
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