° 6 boneless chicken breasts, cut to thirds
° 1 cup flour
° 1/2 tsp salt
° 1 tablespoon seasoned salt (I use Lawry's Seasoned Salt)
° 3/4 teaspoon pepper
° 2 teaspoons paprika
° 1/2 stick of butter (or 1/4 cup)
° milk
° 1 gallon ziplock bag (optional)

* directions : 

Put the thawed chicken strips in a bowl of buttermilk, cover and let marinate for 20-30 minutes in the refrigerator.
Preheat oven to 400 degrees F .
Combine and mix well the flour, salt, seasoning salt, pepper, and paprika in a gallon bag or bowl.
Cut half a stick of butter into a few pieces and place in a 9-by-13-inch saucepan. Melt the butter in a preheated oven.
Spread the melted butter around the bottom of the skillet. Gently spray the pan with cooking spray, if necessary, to make sure there are no dry spots.
Discard the excess milk from the chicken and coat each piece completely with the flour mixture. Shake into the bag to cover, or dip each piece into the bowl to cover.
Put each chicken piece in a preheated frying pan. Bake for 20 minutes. Flip each piece of chicken and continue baking for another 20 minutes or until cooked through (170°F).

Enjoy !