In a large frying pan, pour in the oil and turn heat on high.

Measure out the flour and buttermilk, and put in separate bowls. (See step 3 on how to make your own buttermilk from scratch.)

You can easily make buttermilk with whole milk and either lemon juice or white vinegar. For every 1/2 cup of milk you use, add 1/2 tsp of lemon juice or white vinegar; whisk together. (For this recipe I wanted the lemon flavor to stand out a little more so I did 1/2 tsp per 1/4 cup of milk.)

Combine the buttermilk with the eggs; mix well with a fork or whisk.

Add all the spices into the bowl of flour and mix.

Coat the chicken strips in the flour mixture and dunk into the egg mixture. Then, coat them again in flour.

By now your oil is hot enough to put the chicken in. Reduce heat to medium-low. Place the strips in the oil and cook on each side for 2 minutes. Then, take out and let the chicken rest for 2 minutes.

After resting the chicken, put back into the frying pan and cook for 30 seconds on each side. Place on a plate or cooking rack.

Serve with your favorite side dish and sauce! Sauce ideas: ketchup, BBQ sauce, glaze with honey, or just eat plain!

If you really want to satisfy your taste buds, check out my recipe for buttermilk biscuits (on the recipe for Chicken Pot "No Pie" with buttermilk biscuits.) and make a honey-glazed-fried-chicken-biscuit sandwich!

Sooo good! Check out my recipe for macaroni potato salad that pairs excellently with this dish!