Extra Crispy Jalapeño Lime Chicken Strips

Extra Crispy Jalapeño Lime Chicken Strips 3 chicken breasts, boneless, skinless, cut into thin strips 1 cup buttermilk 2 eggs, lightly beaten 1 cup flour 6 cups crushed jalapeño lime corn chips, chips are from Costco Vegetable oil for frying When ready to fry chicken strips, in a large cast iron pan, or large frying pan, heat oil over medium heat. Mix buttermilk and eggs together in a bowl. Set aside. Add chips to a large baggie and coarsely crush. Pour onto a plate or into a bowl. Set aside. Cut each chicken breasts into thin strips and place into a large size baggie with the flour. Shake to coat. Remove a few strips at a time and place in the buttermilk mixture. Place chicken strips onto plate with crushed jalapeño lime chips. Press to coat and then place a few strips at a time into the heated oil and cook for about 3-4 minutes on each side or until golden brown on both sides and internal temperature reaches 170°. Remove and place on a plate lined with paper towels and place into oven on 170° to keep hot until ready to serve.