The buttermilk can be replaced with 1 cup (250 ml) milk mixed with 1 tbsp (15 ml) white vinegar or lemon juice. Let sit for 5 to 10 minutes. Stir before adding to the recipe.
To freeze the chicken strips, place them on a baking sheet lined with a silicone mat or parchment paper. Cover with plastic wrap and freeze for 4 hours or until frozen. Transfer the frozen strips to an airtight container or freezer bags with slider closings. If cooking from frozen, the chicken will need to cook for an extra 2 to 3 minutes.
To reduce the fat content, you can bake the chicken fillets on a baking sheet lined with parchment paper for 10 minutes on each side on the middle rack of an oven preheated to 350°F (180°C). However, the chicken will not be golden.
You can also cook the chicken strips in an air fryer on an oiled rack for 10 minutes at 375°F (190°C), turning them over halfway through. Cook one-quarter of the chicken strips at a time, or more depending on the size of the air fryer basket, evenly spaced out.
