Fried Chicken Strips

Folks-
Guess what? It's time for Fried Chicken Recipe III! This one is based on my last one, modified (you knew that was coming!) and tested on my family. This time they may not let me further modify it.
I served it this evening with mashed potatoes, gravy made from the oil from the chicken, fresh biscuits, and steamed asparagus spears. It was possibly the best meal I have ever made featuring chicken!
Here's my recipe:
Edly Fried Chicken Strips

1-Cup All-purpose Flour 
1/2-Cup Italian Bread Crumbs 
1/2-Cup Corn Flour or Masa
1-Tsp Salt
1-1/2-Tsp Italian Seasonings
1-Tsp Celery Salt
1-Tsp Black Pepper
1-Tsp Dried Mustard
4-Tsp Paprika
2-Tsp Garlic Salt
1-Tsp Ground Ginger
3-Tsp White Pepper
1-Tsp Turmeric
1/2-Tsp Chili Powder
1/2-Tsp Garlic Powder
1-Tsp Chicken Bouillon 
1/2-Tsp Baking Soda
2-Eggs
1/2-Cup Buttermilk
2-8 Boneless, Skinless Chicken Breasts (about 2.5 to 3.5 lbs)
Enough cooking oil to fill a large frying pan 1/2" deep

Put all dry ingredients into a gallon sized Ziploc or similar bag and shake it to mix them together. Wash chicken breasts and cut into strips about  2 CM wide (1/2 inch). Beat eggs and mix with the buttermilk. Throw chicken strips, a few at a time, into the Ziploc bag and toss them in the powder to coat them.  Dip the chicken strips into the egg and buttermilk mixture, and throw them back into the Ziploc bag a few at a time and shake it to coat them. Place them on a cooling rack over a cookie sheet and place in the refrigerator to cool for 1 to 2 hours (No joke. Don't skip this step or the coating won't stick.)
Remove the chicken from the refrigerator about 30 minutes before frying. Heat about 1/2 inch (1-2cm) of cooking oil in a large skillet over medium heat to 350-380 degrees (use a thermometer). Put several strips into the oil. Fry until medium brown, about 4-5 minutes on the first side, flip and cook another 3-4 minutes. Remove from the oil and drain on a cooling rack over a cookie sheet (not on a plate with paper towels!) This keeps the chicken coating crispy. Allow to cool for about 10 minutes before serving.

Chicken Soup

Folks-
I finally sat down and wrote out my chicken soup recipe, the one I first mentioned when I posted my moms egg noodle recipe. There are a bunch of variations that I have come up with that I'll mention after the main recipe.
Here it is! Enjoy!

Chicken soup

1 lb raw skinned chicken, diced

1 batch noodles (or 1 package egg noodles)

3 carrots, sliced

3 celery stalks, sliced

2 T olive oil

1/4 onion, diced

1 Tablespoon Italian seasoning

1 clove garlic, crushed or minced

8 cups water and 8 teaspoons (or 8 cubes) chicken bouillon, or 8 cups chicken stock

In a large pot, sauté the chicken and garlic in the olive oil until the chicken is cooked thoroughly. Add the vegetables and stir-fry until tender. Throw in the Italian seasoning, then add the water and bouillon and bring to a boil. Turn heat down to medium, add noodles and simmer for 20 minutes. Serve warm.

Variations: You can use commercial dry egg noodles instead of the homemade noodles if time is an issue, but you run the risk of the soup tasting a lot like a commercial soup. I recommend frozen noodles over dry. Frozen noodles can be found in many supermarket frozen food sections by the frozen breads or pastas. Look for frozen ravioli, it'll probably be on the bottom shelf if they carry them. You may need two bags. Experiment and have fun!

You can use already cooked chicken, such as rotisserie chicken (yay Costco!), leftover fried chicken, or canned chunk chicken breast, or leftover turkey. Simply skip the step of browning the chicken and stir-fry the veggies instead.

I usually don't make a single batch of this soup. Usually I buy enough eggs, chicken, celery, and carrots for at least two batches, cut it up, and freeze the veggies in a ziplock bag, freeze the chicken in another (smaller) bag, and the noodles in another bag, and put the seasonings in a sandwich bag. I end up putting the various bags together in the freezer and then up to a month later, stir-fry the chicken and veggies, add the water and seasonings, bring to a boil and add the noodles and boil 10 minutes for a quick dinner.