Chicken Fingers

I make the chicken from Smitten's Milanese Chicken quite often.  The kids love it.  It's great over any salad and it's easy to make BUT it uses eggs.  Our hens went on strike, so I needed a new recipe.  Enter Ree with her chicken strips...

Chicken Fingers
(ever so slightly edited, original recipe by The Pioneer Woman)
MIGHT feed a family of 4, but you'll be fighting for the last crispy bits.

1 pound chicken breasts
 Buttermilk/milk
1-1/2 cup Flour (50-50 blend of white and whole wheat worked for us)
2 teaspoons (to 3 Teaspoons) Lawry's Seasoning Salt (or Spices Of Your Choosing)
 Vegetable Oil-Coconut Oil blend

Cut your chicken in strips or fingers.  In a bowl submerge the chicken strips in buttermilk for 15 to 20 minutes (or longer, 4 hours for me).
In another bowl combine about 1 ½ cups flour and 2 to 3 teaspoons of Lawry’s Seasoning Salt (or other seasonings if you prefer). Mix this together well. Next, add about ¼ to ½ cup of buttermilk into the flour mixture and stir lightly with a fork as you add it.  It makes for a lumpy mixture.
Heat about 1 inch of vegetable oil-coconut oil in a large skillet over medium heat.
Remove a few of the buttermilk-soaked strips and place them in the flour mixture, turning them over to coat them thoroughly with lumps and bumps.  Cook strips in a hot pan a few minutes a side.
When golden and crispy, remove them to a paper towel-lined plate.  Keep warm in the oven.

Serve with your favorite dipping sauce or over salad. Yum!