honey mustard sauce or other dippings sauceto serve
Instructions
Soak the chicken strips in the buttermilk for at least 2 hours or ideally overnight.
Place the flour, salt, pepper, and garlic salt in a shallow bowl and mix well. Add about 1/2 cup of the buttermilk that was used to soak the chicken and stir. The batter should have a shaggy texture. Discard the remaining buttermilk.
Coat the chicken with the batter, place it on a rack, and allow it to dry for a few minutes to help the batter adhere to the chicken during frying.
Heat the oil to 350°F in a deep fryer or large heavy-bottomed pot.
Gently place 3 or 4 breaded chicken strips into the hot oil and fry until golden brown. Remove from the oil and drain on a clean wire rack over a rimmed baking sheet.