Created by Chef shapeweaver on October 9, 2014
Step 1: Combine all marinade ingredients into a large bowl, mix well and add chicken. Cover and marinate for at least 4 hours or overnight.
Step 2: To make the breading,in a large bowl mix all dry ingredients together very well.
Step 3: Add buttermilk and mix with a fork until breading is clumpy.
Step 4: Line a baking sheet with foil and set aside.
Step 5: Take a few strips at a time out of the marinade and add to breading, pressing with palm of hand into each piece to make sure clumps stick to the strips.
Step 6: Remove and place on foil lined baking sheet.
Step 7: In a heavy skillet(cast iron skillet is preferred), add 1 1/2 inches of oil and heat over medium heat until hot but not smoking.
Step 8: Add strips a few at a time and cook until lightly browned on both sides and no longer pink on the inside.
Step 9: When done,remove to paper towel lined plate to remove extra oil.
Step 10: Repeat with remaining chicken.