Ingredients:

• Chicken: 4 boneless, skinless chicken breasts, sliced into strips

Place parchment paper on a cutting board. Place chicken breast and place another parchment paper on top. Smash with a rolling pin or anything you can use to flatten then chicken breast so it’s not too thick. You can keep the pieces big or cut them to be more like chicken strips. I prefer to keep them bigger.

• Coating:

• 1 cup all-purpose flour

• 1 tsp paprika

• 1 tsp garlic powder

• 2 tsp onion powder

• 1 tsp dry mustard

• 1 tsp salt

• ½ tsp black pepper

• Wet Mixture:

• 2 eggs

• 1/4 cup buttermilk or regular cream1

• Crunchy Layer:

• 3 cups crushed cornflakes (you can always crush more if it’s not enough)

• For Frying: Enough oil to cover about half an inch of your skillet

Directions:

1. Set Up Dipping Stations:

• Dish 1: Mix flour with all dry spices: paprika, garlic powder, onion powder, dry mustard, salt, and pepper.

• Dish 2: Beat eggs well, then whisk in the buttermilk or cream.

• Dish 3: Place crushed cornflakes.

2. Coat the Chicken:

• Dip each chicken strip in the flour mixture, shaking off excess.

• Next, submerge in the buttermilk mixture, allowing any extra to drip off.

• Finally, press the chicken into the cornflakes, coating both sides.

3. Fry the Chicken:

• Heat oil in a large skillet.

• Fry chicken strips in batches for 4–5 minutes per side until golden and cooked through.

4. Drain: Let the fried strips drain on a wire rack or paper towel to remove excess oil.

Enjoy your crispy chicken strips with your favorite dipping sauce or on top a freshly made salad!