Recipe: Lake Barkley Fried Chicken Strips
If using chicken breast, slice into ½- to 1-inch thick strips. Place chicken strips or tenders in a gallon-size zip top bag. Add enough buttermilk to just cover chicken. Add Onion & Garlic Tableside Sprinkle. Seal bag and shake to coat chicken with marinade. Refrigerate for 2 hours or up to overnight. Fill a deep skillet or Dutch oven with about 2 inches of oil and heat to 350 degrees (or use a deep fryer). Mix flour and Lake Barkley Seasoning together in a pie dish or wide bowl. Remove chicken strips from marinade one at a time and roll in flour mixture to coat completely. Fry several coated strips at a time in the vegetable oil. Remove from oil when they float to the surface and transfer to a paper towel-lined plate. Serve warm.
Serve with fries, mashed potatoes, or waffles. Recipe works with perch or catfish too. With fish you’ll only need to marinate in buttermilk for 30 min. to 1 hour.