Perfectly Crispy Chicken Strips

Who doesn’t like chicken strips?  These golden, easy, restaurant style goodies are so pleasing.  You’ll be proud you made these beauties.   Serve with your favorite dipping sauce incluing ranch dressing, honey mustard, BBQ Sauce or homemade country gravy.

Four ½ lb boneless skinless chicken breasts or thighs cut into strips approximately 6 inches long and 1 inch wide

1 ½ cups butter milk or 1 ½ cups milk mixed with ¼ cup lemon juice

2 cups flour
1 cup cornmeal
1 tbs baking powder

1 ½ tsp salt, pepper, garlic powder and onion powder

Place cut strips in a bowl and cover with butter milk.  Cover and refrigerate for at least one hour.  Place grease in fryer and allow to heat.   I use a deep fryer, but any skillet will do.  Remove strips from refrigerator and coat one strip with flour.  Return strip to milk lightly coating on all sides.  Recoat strip with flour and place in hot grease.  Leave untouched for at least five minutes so coating remains in tact.  If using a fryer place no more that four at a time in pan to avoid over spills.  Fry for seven minutes or until golden brown.  If using a skillet fry for five minutes on each side or until golden brown.