*Fried Chicken*


°6 boneless, skinless chicken breasts, cut in thirds
°1 cup all-purpose flour
° 1/2 teaspoon of salt
° 1 tbsp seasoned salt 
° 3/4 teaspoon of pepper
° 2 teaspoons of paprika
° 1/2 stick of butter (or 1/4 cup)
° 1 Ziploc bag (optional)

* Methods

Place the thawed chicken strips in a bowl of buttermilk, cover and let soak for 20-30 minutes in the refrigerator.
Preheat oven to 400 degrees F.
Combine also blend flour, salt, seasoned salt, pepper, also paprika in a gallon-sized Ziploc bag or bowl.
Cut 1/2 stick of butter into a few pieces and place in a 9 x 13 inch pan. Melting butter in preheated oven.
Spread the melted butter all around the bottom of the pan. Spray the pan lightly with cooking spray, if necessary, to make sure there are no dry spots.
Shake excess buttermilk from the chicken and completely coat each piece in the flour mixture. Shake the bag until coated or dip each piece in the bowl until coated.
Place each piece of chicken in the preheated skillet. Bake for 20 minutes. Flip each piece of chicken and continue cooking for another 20 minutes, or until cooked through (170 degrees F).