Spicy Buttermilk Jalapeño Chicken Strips

Spicy Buttermilk Jalapeño Chicken Strips 3 boneless skinless chicken breasts (each breast cut into 3 strips) 1 cup buttermilk 1/3 cup chopped jalapeños 1 tsp crushed red peppers 1 tsp black pepper 1 cup flour 1 cup panko bread crumbs 1 Tbs corn starch 1/2 tsp cayenne pepper 1 tsp Cajun seasoning 1 tsp garlic salt 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. Cut each chicken breasts into 3 strips for a total of 9. Place into a large size baggie. Pour buttermilk into baggie and add diced jalapeños, crushed red pepper, black pepper and seal. Gently shake to mix and once mixed well, place sealed baggie in the refrigerator for 2 hours, or longer, to marinate. In another large baggie, add flour, bread crumbs, corn starch, cayenne pepper, Cajun seasoning and garlic salt. Seal and shake to mix. Once chicken strips are finished marinating, remove a few strips at a time and place into flour mixture. Seal and shake to coat. Continue until all 9 strips have been coated in flour mixture. Place chicken strips in heated oil and cook for 8-10 minutes then flip over an continue cooking for an additional 7-8 minutes until the internal temperature reaches 170°. Remove from pan and place on a plate lined with paper towels to absorb the oil.