Ingredients

6 boneless, skinless chicken breasts, cut into thirds

1 cup all-purpose flour

1/2 tsp salt

1 tbsp seasoned salt (like Lawry’s)

3/4 tsp pepper

2 tsp paprika

1/2 stick butter (1/4 cup)

Buttermilk

Instructions

Soak chicken strips in buttermilk for 20-30 minutes in the fridge.

Preheat oven to 400°F.

In a large Ziploc bag or bowl, mix flour, salt, seasoned salt, pepper, and paprika.

Melt butter in a 9×13-inch pan in the preheated oven, swirling to coat the pan bottom.

Shake off excess buttermilk from each chicken piece, then coat in flour mixture.

Arrange chicken in the pan. Bake for 20 minutes, flip each piece, and bake another 20 minutes or until fully cooked (170°F internal temp).