Fried Buttermilk Chicken Strips Recipe

Soak chicken tenders in buttermilk for 20 to 30 minutes in the refrigerator.

While chicken is soaking combine flour salt garlic salt mustard powder paprika and pepper in a large brown bag.

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Drain chicken and shake lightly to remove excess buttermilk. Chicken should still be damp. Drop chicken into the bag of seasoned flour and shake until well coated.

Drop chicken into hot oil about 6 pieces at a time depending on the size of your pot. Cook until golden brown crispy and no longer pink in the centers 6 to 8 minutes. Remove from oil and drain on paper towels. Sprinkle with salt and pepper while still warm.