1/2 c buttermilk
1/4 c soy sauce
1/4 c crushed red pepper
4 skinless, boneless chicken breasts cut lengthwise into long 1/4 inch strips
1 c all purpose flour
2 eggs beaten with 2 Tb water
3 c fresh, coarse English muffin bread crumbs, about 3 muffins
Vegetable oil
Combine buttermilk, soy sauce and pepper in resealable plastic bag
add chicken and marinate for 30 minutes. In another bag, combine flour and a few strips of chicken at a time
shake chicken until coated. Dip the chicken in the egg mixture and then coat completely with bread crumbs. Fill a large skillet to no more than half its depth with vegetable oil. Heat oil to 325 to 350. Fry chicken about 4 minutes on each side or til tender and juices run clear. Drain on paper towels. Serve with dipping sauce..
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