Crispy Buttermilk Chicken Strips

1. Preheat the oven to 200 degrees F (95 degrees C).

2. Slice each chicken breast into thick strips.

3. Whisk flour, Italian seasoning, salt, pepper, and cayenne together and pour into a gallon-sized resealable plastic bag. Pour buttermilk into a shallow dish.

4. Fill a heavy-bottomed pan at least 4 inches deep with oil and heat it to 350 degrees (175 degrees C).

5. Place several chicken strips in the plastic bag. Seal the bag and shake a couple of times until strips are coated. Repeat to coat remaining strips. Dip each strip into buttermilk, then back into the flour mixture.

6. Fry the strips, 4 or 5 at a time, in the hot oil until golden brown and no longer pink in the centers, 6 to 8 minutes. Drain on paper towels, then transfer to a baking sheet to keep warm in the oven as you fry the remaining strips.

Cook's Note:

You can cut the chicken into bite-sized pieces for buttermilk chicken "nuggets" as well, or use eggplant instead of chicken if you prefer. You can use poultry seasoning instead of Italian seasoning.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.