Ingredients:
6 boneless, skinless chicken breast cut into thirds
1 cup all-purpose flour
1/2 teaspoon salt
1 Tablespoon seasoned salt
3/4 teaspoon pepper
2 teaspoon paprika
1/4 cup butter
Buttermilk
1 gallon-size Ziploc bag
Directions:
Place thawed chicken strips in a bowl of buttermilk.
Cover, and let soak 20-30 minutes in the refrigerator.
Preheat oven to 400 F.
Combine flour, salt, seasoned salt, pepper, and Paprika in a gallon-size Ziploc bag or a bowl.
Cut 1/2 stick of butter into pieces and place in a 9x13-inch pan.
Melt butter in preheated oven.
Spread melted butter around the bottom of the pan.
Lightly spray the pan with cooking spray, if necessary, to make sure that there are no dry spots.
Shake excess buttermilk off chicken.
Completely coat each piece in flour mixture.
Shake in the bag until coated or dip each piece in the bowl until coated.
Place each piece of chicken in the preheated pan.
Bake for 20 minutes.
Turn each piece of chicken and bake 20 minutes more, or until cooked through.