Crispy, Crunchy Chicken Fingers!
cut into strips
Prep chicken, slice each breast in 1/2 horizontally and then cut into strips.
Place chicken in a zip top bag with cup of buttermilk. Place in fridge.
Prepare coating mixture by mixing flour and seasoned salt. Slowly stir in 1/2 cup buttermilk and stir continuously with a fork until it resembles coarse crumbs.
Remove chicken strips from the fridge and put 3 strips into the coating mixture at a time.
Heat canola oil in a medium pan on medium-high heat.
Stir each strip around with your hand until completely coated and squeeze each one in your hand to make sure it really sticks.
Fry chicken in oil until golden brown on one side. Flip to other side and cook until golden brown.
Place cooked chicken on a dish lined with paper towels and repeat until all of the chicken is cooked.