Recipe(tried): Sunday Dinner at Our House - Alabama Chicken Strips

Today for lunch we had: Mama's Chicken and Dumplings, Alabama Chicken Strips, sweet and sour sauce, zipper cream peas, thinly sliced tomatoes, CLAUSSEN Pickles, sweet tea with lemon, and "Nutty Buddy's" for dessert.

I've already posted the recipe for Mama's Chicken and Dumplings so I will only post the recipe for the chicken strips today.

ALABAMA CHICKEN STRIPS
Makes 4 servings

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

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.

**--I buy paper sacks for lunches and use them for numerous things, including mixing the flour for this recipe.

Happy Sunday!

Editor's Note:
Mama's Chicken and Dumplings posted by Debbie D.