4 chicken breasts, boned & skinned
2 eggs
3 c. buttermilk
2 c. flour
1 tsp. salt

Wash chicken; cut into strips. Sprinkle salt over strips. Beat eggs; add to buttermilk and salt. Pour over chicken. Place in refrigerator for about 30 minutes, if possible. If you don't have time, it is okay to go to immediate frying. Take strips out of milk mixture, one at a time, and roll in flour. Drop into grease (a deep fryer) and cook until brown. Take out of grease and put on plate with paper towel to drain any excess grease.