Mexican Chicken Strips
1 1/2 -2 c. flour
1 envelope taco seasoning
Mix flour and taco seasoning together in a shallow dish. Set aside.
3 lb.. boneless, skinless chicken breast, cut into strips
2 c. buttermilk
2 package crushed "Frito" corn chips (for extra ZIP use the Chili flavored Frito's)
oil for cooking
Heat oil in a frying pan and heat until HOT. Place corn chips in a plastic bag (ziplock) and smash with a rolling pin, place in a shallow dish. Pour buttermilk into medium sized bowl. Dip chicken strips into flour mixture, then buttermilk and then crushed corn chips. Turn oil down to MEDIUM heat (this will prevent your chicken from cooking too fast and also your coating to burn) Put coated chicken into hot oil and cook. Turn every 3-4 minutes to prevent coating from burning and to cook the chicken evenly. Cook until done. *Mine took about 20 minutes or so to cook, but cooking time depends on the thickness and size of your chicken strips.
FOR A HEALTHY VERSION OF THIS: Place chicken strips (prepared following the same directions as above) on a large, lightly greased baking sheet and bake at 350 for 45-55 minutes or until the chicken is completely done and the juices run clear.
Serve with your favorite dipping sauces.