Rosemary Buttermilk Chicken Strips |
| Name: |
Miranda Greene |
| Base: |
Nellis AFB |
| Recipe: |
You will need:
Boneless skinless chicken breasts
Buttermilk
Rosemary
Salt and pepper
Flour
Vegetable Oil
Cut chicken breasts into "strip" sized pieces
Put chicken strips in a large zipper bag with buttermilk and rosemary (ground rosemary works best) add salt and pepper to taste
Once the chicken is coated in the bag refrigerate for at least 6 hours
Remove chicken from bag and coat with flour
Place chicken into hot oil and fry until golden brown
Variations using bone in chicken:
1. Use this recipe to make fried chicken instead of strips
2. Remove chicken from buttermilk mixture and drain and place on grill for tasty grilled chicken
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