Another great find from the Pioneer Woman. I personally think these are better than Chick-Fil-A.

• 1  pkg chicken tenders
• 2  teaspoons Lawry’s (or favorite seasoning)
• 1 1⁄2 cup flour
• Buttermilk
• Vegetable Oil

Start by rinsing and drying your chicken strips. Next, in a bowl submerge the chicken strips in butter milk for 15-20 minutes (or longer if you’d like). In another bowl, combine 11⁄2 cups flour and 2-3 teaspoons of Lawry’s. Mix this together well. Next, add about 1⁄4-1⁄2 cup of butter milk into the flour mixture and stir lightly with a fork as you add it. Heat about 1” of vegetable oil in a large skillet over medium-low to medium heat. Remove a few of the buttermilk-soaked strips and place them in the flour mixture, turning them over to coat them thoroughly. Place them on a plate. Continue coating chicken strips until they are all ready to cook. When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy, remove them to a paper towel-lined plate. Serve with your favorite dipping sauce.