1 pkg. boneless chicken breasts
2 c. self-rising flour
1/2 tsp. salt, more or less to taste
1/2 tsp. pepper, more or less to taste
2-3 c. buttermilk
Oil

Wash and clean chicken. Mix flour, salt and pepper. Dip chicken in buttermilk, then flour mixture. Return to buttermilk and coat once more with flour. After the double dip, place in oil which bubbles gently, when a small blob of flour and butter is tested. Brown chicken on both sides. When browned, drain on paper towels. Serve hot or chill and serve later, cold.