Ingredients

• 2 skinless, boneless chicken breasts (about 1 lb.) cut into strips (about 1x3 inches)
• 1 egg
• 1/3 cup buttermilk
• 1 12 cups panko bread crumbs
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup oil (for frying)

Directions

Whisk together egg and buttermilk in a medium mixing bowl. Immerse chickenpieces in egg mixture and set aside. In another shallow bowl or pie pan, combine panko bread crumbs with paprika, garlic powder, salt and pepper. Place a stack of a few paper towels on a plate and have ready near cooking area.

Heat oil in a large skillet over medium heat. Remove chicken pieces one at a time from egg and buttermilk mixture and dip into bread crumbs, rolling gently to cover entire surface of chicken. Carefully place chicken in heated oil, filling skillet with as many pieces as will fit, and cook until they turn golden in color and appear crispy (about 5 minutes per side). (Tip: To ensure inside is thoroughly cooked, slice into center of a cooked chicken piece to check doneness. Chicken meat should be white with no pink color. If oil is too hot, chicken will cook too quickly, and although might appear done, may be uncooked in the center. Make sure chicken cooks within the recommended 5 minutes per side.)

Serve with any variety of dipping sauces, such as honey mustard, Ranch dip, BBQ sauce, or serve with mashed potatoes and gravy (chicken strips are delicious dripped into gravy!).