6 boneless, skinless chicken breasts cut into thirds
-1 cup all-purpose flour
-1/2 teaspoon salt
-1 tablespoon of seasoned salt (I use Lawry’s seasoned salt)
-3/4 teaspoon pepper
-2 teaspoons of paprika
-1/2 bar of butter (or 1/4 cup)
-Gallon Ziploc bag (optional)
Place defrosted chicken strips in a bowl of buttermilk, cover and soak for 20-30 minutes in the refrigerator.
Preheat the oven to 400 degrees Fahrenheit.
Combine and thoroughly mix the flour, salt, seasoned salt, pepper, and paprika in a Ziploc bag about the size of a gallon or bowl.
Cut 1/2 stick of butter into a few pieces and place in a 9 x 13 inch skillet. Melt the butter in the preheated oven.
Spread the melted butter around the bottom of the pan. Lightly spray the pan with cooking spray, if necessary, to make sure there are no dry spots.
Shake off excess buttermilk from the chicken and completely coat each piece with the flour mixture. Shake in the bag until covered or dip each piece into the bowl until covered.
Place each piece of chicken in the preheated pan. Bake for 20 minutes. Turn each chicken piece over and continue baking for 20 minutes more, or until cooked through (170 degrees F).