Buttermilk Chicken Strips

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Chung Estate in Arlington, Texas in 1987.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 6 boneless skinless chicken breasts
 * ¼ cup buttermilk
 * ½ teaspoon cayenne pepper
 * 1 teaspoon chili powder
 * ¼ cup flour for dredging
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * 2 cups vegetable oil

Directions

 * 1) Flatten chicken breasts with a wooden meat mallet then slice into large strips.
 * 2) Place in a large bowl and cover completely with buttermilk, cayenne and chili powder.
 * 3) Refrigerate 4-6 hours.
 * 4) Fill large shallow bowl with flour seasoned with salt and pepper.
 * 5) Heat large skillet with vegetable oil.
 * 6) Dip chicken in seasoned flour then fry in hot oil until golden brown turning once or twice.