SERVINGS: 6 Servings


  • 1 package Chicken Breasts, Cut Into Strips (or you can cut into Nuggets)
  • 1-1/2 cups Buttermilk plus ¼ cup for breading
  • 1 Tbsp. Hot Sauce
  • 1-1/2 cup All-Purpose Flour
  • 2 tsp. (up to 3 tsp) Seasoned Salt (or Spices Of Your Choosing)
  • Vegetable or Canola Oil



  1. Rinse and dry chicken pieces. Next, add buttermilk and hot sauce to a bowl submerge the chicken pieces in buttermilk for 15 to 20 minutes or longer (up to 4 hours).
  2. In a separate bowl combine about 1 ½ cups flour and 2 to 3 teaspoons of Seasoned Salt (or any seasonings you prefer). Mix this together well. Next, add about ¼ cup of buttermilk into the flour mixture and stir lightly with a fork as you add it. This creates the extra crumbles of breading on the chicken pieces.
  3. Heat about 1 inch of the oil in a large skillet over medium-low to medium heat.
  4. Remove a few of the buttermilk-soaked strips and place in the flour mixture, turning them over to coat them thoroughly. Place them on a plate. Continue coating chicken strips until they are all ready to cook. Allowing the chicken to rest on the plate after breading it for about 10-15 minutes before frying it will result in the breading sticking to it better.
  5. Heat oil in a skillet or saucepan over medium high heat. DO not allow the oil to smoke.
  6. Fry 3-4 strips at a time cooking 3-5 minutes per side, until golden brown and fully cooked through. Remove to a paper towel lined plate or a cake cooling rack to drain

Submitted By David Courington ITS Department

Recipe adapted from Ree Drummond