• 1½ cups self-rising flour
• 1½ teaspoons seasoned salt
• 1 teaspoon freshly ground black pepper
• ½ to 1 teaspoons ground red pepper (cayenne)
• 1 egg
• ½ cup buttermilk
• 2 cups vegetable oil
• 1 pound boneless skinless chicken breasts, cut crosswise into 1-inch strips, of chicken breast tenders (not breaded)

1. In medium bowl, stir together flour, salt and pepper. In small bowl, beat egg andmilk.
2. Coat chicken with flour mixture, dip into egg mixture and coat again with flour mixture. Discard any remaining flour mixture.
3. In 12-inch skillet, heat oil over medium heat 350°. Add chicken; cook uncovered 5 minutes. Using tongs, turn chicken; cook 3 minutes linger or until no longer pink in center and golden brown. Serve with honey mustard.

4 servings

Oven-Fried Chicken: Heat oven to 450°. Place coated chicken on greased cookie sheet. Drizzle 3 tablespoons melted butter over chicken. Bake 6 minutes. Using tongs turn chicken; bake 6-8 minutes or until no longer pink in center and golden brown.