Chicken breast
Buttermilk
Egg
Flour
Salt
Pe pper

Wash chicken breast. Debone and cut into 1" to 2" strips following the grain while cutting the meat. Marinate in buttermilk overnight or a few hours. Beat egg until fluffy (can add a few drops of water). Dip each strip of meat in egg mixture then shake each one in a small paper bag containing the flour, salt and pepper. Deep fat fry at 250 to 300 degrees until golden brown or skillet with oil. Drain on paper towel.