Delish Buttermilk Fried Chicken Strips

Adapted from a friend's recipe, these were the best chicken strips EVER. We like to serve with homemade honey mustard, buffalo wing sauce or gravy, depending on our mood. Enjoy! *prep time does not include marinade time*

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 cups buttermilk
• 1  lb boneless skinless chicken breast, cut into 2 inch chunks
• 4  eggs
• 1 -2  teaspoon cayenne pepper, divided
• 1 -2  teaspoon garlic powder, divided
• 2  teaspoons fresh coarse ground black pepper, divided
• 1  teaspoon salt, divided
• 1⁄2 cup  cracker, crushed
• 1⁄2 cup all-purpose flour
• 1⁄4 cup  peanut oil

Directions

1. Soak chicken in buttermilk several hours or over night.
2. Drain off buttermilk into a dipping container and whisk in eggs.
3. Coat chicken with half of each of the seasonings: salt, pepper, garlic, and cayenne.
4. In another dipping container mix crackers and flour along with remaining seasonings.
5. Next, dip the breast into dry then wet, then back into dry again.
6. Shallow fry in batches of peanut oil heated to 350 in a cast iron skillet until golden brown, about 8-10 min per side.