Gluten-Free Chicken Strips

Hope you enjoy this timeless comfort food!

Ingredients

• 2 lbs chicken breasts, but into 1 inch strips 
• 2 cups of buttermilk 
• 4 cups of Rice Crispy Cereal 
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 teaspoon garlic powder 
• 1 teaspoon onion powder 
• Cooking oil, vegetable or canola 

Directions 

1. Add chicken strips and buttermilk into ziplock bag. Squeeze out air from bag and refrigerate for 30 minutes. 

2. Meanwhile, combine cereal, salt, pepper, garlic and onion powder into food processor and pulse until mixed. The mixture should be soft and a little flaky. Set aside on plate for later. 

3. Take out chicken from refrigerator and let come to room temperature. About 20 minutes. 

4. Pour about 1 inch depth of cooking oil into a skillet (I like using my cast-iron pan). Let oil heat until hot (good test is to sprinkle some water into pan and if it bubbles then the pan is ready). 

5. Bread chicken by removing chicken from buttermilk and scraping off any excess liquid. Coat chicken with spice mixture, and carefully place into pan. Flip chicken after about 2 minutes, or until you start to see golden brown rim. Remove onto paper towel or parchment paper. Serve warm with honey mustard sauce. 

TIP: Cook chicken about 2 or 3 at a time. Crowding the pan will cause the chicken to cook uneven.