1 1/2 cups (375 ml) buttermilk

2 tsp sweet paprika

1 lb (450 g) boneless, skinless chicken breast, cut widthwise into strips 1 inch (2.5 cm) thick

In a bowl, whisk together the buttermilk and paprika. Place the chicken in another bowl. Cover with half of the buttermilk mixture. Cover the remaining marinade and the bowl of chicken with plastic wrap. Refrigerate for 30 minutes.

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