4 boneless chicken breasts (cut into long, thin strips)
1 c. buttermilk (in bowl for dipping)
1 1/2 c. flour (salted & peppered)

Pour about 1/2 inch of oil in large skillet and heat slowly. Wash and salt chicken strips. Dip in buttermilk then in flour which has been salted and peppered to taste. Fry chicken strips in medium hot grease for about 10 minutes or until golden brown.