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Ingredients:
6 boneless, skinless chicken breasts, cut into thirds
1 cup all-purpose flour
1/2 tsp salt
1 tbsp seasoned salt (Lawry’s recommended)
3/4 tsp pepper
2 tsp paprika
1/2 stick butter (1/4 cup)
Buttermilk
1 gallon-size Ziploc bag (optional)
Instructions:
Soak thawed chicken strips in a bowl of buttermilk for 20-30 minutes in the refrigerator, covered.
Preheat your oven to 400°F.
In a Ziploc bag or bowl, combine flour, salt, seasoned salt, pepper, and paprika.
Cut the butter into pieces and place in a 9×13-inch pan. Melt the butter in the preheated oven.
Swirl the melted butter around the pan’s bottom. Lightly spray with cooking spray if necessary.
Shake off excess buttermilk from the chicken and coat each piece in the flour mixture, either by shaking in the bag or dipping in the bowl.
Arrange the chicken pieces in the prepared pan.
Bake for 20 minutes, then flip each piece and bake for an additional 20 minutes, or until the chicken is fully cooked (170°F internal temp).
