PW's Homemade Chicken Strips

I found this recipe from Pioneer Women, my favorite on-line cook. To see her step-by-step pictures go to her site. My 9-year-old told me these were better than McDonalds. I thought they were as good or better than KFC's.

















http://thepioneerwoman.com/cooking/2009/05/quickie-homemade-chicken-strips/

5-boneless, skinless chicken breasts cut into strips,
then submerge the strips in buttermilk for about 15 to 20 minutes.
In a bowl combine:
1/2 cup flour
Lawry’s 2 to 3 teaspoons Lawry's (or other favorite spices)
Then drizzled in 1/4 to 1/2 cup buttermilk, stirring lightly to create crumbs through out the mixture.
Heat 1 inch of vegetable oil in a large skillet over medium-low to medium heat. You want it hot enough to sizzle and turn the chicken strips a nice golden brown, but not so hot that they’ll burn easily.
Then remove a few of the buttermilk-soaked strips from their bowl and place into the flour mixture. Turn them over to thoroughly coat…
Then place them on a plate. The flour, with the tiny drizzle of buttermilk (you can also use regular milk or beaten egg), formed little balls and clusters, which adhered to the buttermilk-soaked chicken. This’ll result in nice and textural—and crunchy—chicken strips.
Cook for about a minute or a minute and a half on the first side—until you can tell it’s getting crispy and golden.
Then turn them over and finish cooking the other side—another minute and a half or so.