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*You may substitute seasoning salt for the Cajun seasoning (I use Cajuns Choice Blackened Seasoning)
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1.
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Heat oil in large cast iron skillet (if you dont have a cast iron skillet use a large heavy pot) to 350 degrees F.
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2.
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Cut chicken into strips about 1/2 wide by 3 long.
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Place chicken strips in baking dish and sprinkle with blackened seasoning or seasoning salt according to your taste.
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Be sure to give seasoned chicken a good rub to be sure seasoning sticks to chicken.
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Pour buttermilk over chicken and turn to coat.
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3.
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While chicken is absorbing the buttermilk goodness, combine flour, salt, black pepper, garlic powder, cayenne pepper and paprika and mix thoroughly.
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Place mixture in shallow dish (I use a pie tin).
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4.
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Dredge chicken strips in flour mixture and carefully transfer to hot oil a few at a time (do not overcrowd chicken strips) and cook until outside is golden brown and inside is thoroughly cooked.
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To ensure doneness, remove the largest piece and cut strip in thickest part.
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If done, eat the piece of chicken without being noticed and remove remaining strips and allow to drain on paper towels.
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As you will most likely be cooking in batches, you may need to do this with each batch.
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Once all chicken is done, serve with your choice of sides and enjoy.
