1-Gathering and Mixing Your Ingredients: First off, grab a large bowl and mix together the flour, steak seasoning, salt, pepper, MSG if you’re using it, paprika, garlic powder, and onion powder. Split this seasoned flour into two bowls trust me, it’s a game-changer for that double coat. While you’re at it, line a pan with paper towels for draining later. I learned this the hard way after my first messy batch spilled everywhere!

2-Gathering and Mixing Your Ingredients: Next, heat your 6-8 cups of oil in a deep pan over medium to medium-high heat. Remember, don’t fill it more than halfway to avoid any kitchen drama safety first, right? You’re aiming for 350°F, or test it by dipping in a piece; if it bubbles right away, you’re good to go.

3-Prepping and Coating the Chicken: In another bowl, whisk your egg with the buttermilk or milk until it’s nice and smooth. Now, trim your 1 1/2 pounds of chicken and slice it into strips about three per piece. Set up your coating station: first bowl of flour, then the egg mix, and finally the second bowl of flour, all near the stove.

4-Prepping and Coating the Chicken: For each strip, dredge it in the first flour bowl, shake off the excess, dip it in the egg mixture, and then coat it again in the second flour bowl. It’s like giving your chicken a spa day, but way quicker! For a link to another easy recipe that pairs well, check out our refreshing blueberry lemonade to serve as a cool drink alongside.

5-Frying and Serving: Gently lower each coated strip into the hot oil one at a time to keep them from sticking I’ve had my share of tangled messes! Fry for 8-15 minutes, flipping with tongs, and adjust the heat so they don’t brown too fast. Once the juices run clear when you slice into the thickest part, they’re done. Pull them out, drain on those paper towels, and let them rest for at least 5 minutes so you don’t burn your tongue. Preparation time includes slicing, coating, frying per batch, and that rest it’s all about 20-30 minutes total.