I can't believe that in the two years I've been doing this blog, I never once posted this recipe. This is one of the very first 'real' dinners I ever learned to make.
10 years ago I shared an apartment with my best friend in all the world, Jennifer. Jenn is an awesome cook (her Mother is Chef, so she had an excellent teacher growing up). Jenn always did the cooking when we lived together because my specialty at the time was scrambled eggs. If I wanted to get fancy, I mixed cream cheese into them. Exciting.
So one night I got curious about this whole 'cooking' thing and decided to watch her make dinner. She took the time to teach me how to make this, and explained to me how to make sure you don't undercook or overcook the chicken. How to know when your oil is hot enough, but not so hot that it burns the breading without cooking the chicken. And how to cook two things at once (sauce and chicken...seriously, I had no clue).
As you can see, it's not a difficult recipe, but at the time it was the fanciest recipe in my arsenal (an arsenal of scrambled eggs and fried chicken strips...poor Heath). In the years since I've made about a gazillion different recipes, but this is still one of my favorites (as well as my step-dad's. He always requests this when I'm home).
I love it because it's quick and easy (and smothered in white gravy...mmmmm), but also because my bestie taught me how to make it. Every time I cook this I think of her. So Jennifer, thank you for this! You probably forgot all about teaching me how to make this wee little recipe, but I still make it...often. I miss you tons and can't wait till I get back to CT and can finally cook for YOU for a change! :) Love you tons girl, and I'll see you soon!
'Chicken Fried Chicken Strips'
Source: My best friend Jennifer
2 cups flour
1/2 tablespoon paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 lbs chicken strips (you can cut breasts into strips, or buy them pre-cut)
2 cups buttermilk
oil for frying
1 package of white gravy (3 oz)
1. Pour buttermilk into a shallow dish. Submerge chicken strips completely in buttermilk, and place in fridge while oil heats up and you get together all the other ingredients.
2. Heat oil in a large skillet. Prepare gravy in a small saucepan according to package directions.
3. In a large resealable bag combine first 5 ingredients.
4. Place buttermilk soaked chicken strips into the flour bag, seal, and shake until all pieces are covered (you can do this in batches if there's too many pieces).
5. Fry strips in oil until golden brown (about 3-5 minutes per side, depending on thickness of strips).
6. Remove strips to a paper towel lined plate to drain. Serve with white gravy and a sprinkle of pepper.