2 cups all purpose flour
2 boneless skinless chicken breasts (4oz each)
1 cup buttermilk
1 tablespoon season salt
1 tablespoon paprika
1 tablespoon parsley flakes
Vegetable oil (about 2 cups)
Place the chicken breasts between 2 pieces of plastic wrap and pound them until they are about 1/2 ″ thick. Then cut it into strips about an inch thick. Place in a bowl of buttermilk and chill in the refrigerator for about an hour.
In a large bowl, combine the flour, salt, paprika, and parsley flakes. In another bowl, beat two eggs.
In a deep skillet, heat the oil to about 350 degrees F (medium heat for about 5 minutes).
Remove the chicken strips from the buttermilk, put them in the flour mixture, the eggs, and then pass the flour again. Set aside on a paper plate until complete.
Carefully place the coated chicken in a skillet with hot oil. Fry for about 3-4 minutes, then flip the pieces for another 3 minutes or until golden brown. The internal temperature should be 165 degrees F on an instant read thermometer.
Carefully remove the chicken from the oil and drain on paper towels.