Homemade Chicken Strips

• 3 pounds boneless skinless chicken breast halves
• 3 cups buttermilk
• 1 cup all-purpose flour
• 1 tablespoon italian seasoningshopping list
• 1 tablespoon garlic pepper
• 1/2 teaspoon paprika
• 2 eggs, lightly beaten
• 1 to 1-1/2 cups panko breadcrumbs
• 1/4 to 3/4 cup vegetable oil

How to make it

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• Cut chicken lengthwise into 1-inch strips.Place in a shallow dish. Pour buttermilk over chicken; toss to coat.Cover and refrigerate at least 3 hours.
• In a 13" X 9" x 2" baking pan combine flour, Italian seasoning, garlic pepper and paprika.Using tongs, remove chicken from buttermilk, shaking off excess.Roll strips in flour mixture to coat.Arrange in a separate pan in a single layer.Pour eggs over strips.Toss until strips are evenly coated.Place panko in another shallow dish.Roll strips in panko to coat.
• In a large skillet cook chicken in hot oil, one-third at a time, about 5 to 7 minutes or until no longer pink, turning once.Keep cooked strips in a warm oven while cooking remaining chicken.