3 c. chicken, raw
1/2 can cream of mushroom soup
1/8 c. buttermilk
2 c. flour seasoned with salt & pepper
1 1/2 c. corn oil

Cut chicken in strips. Mix soup with buttermilk and put chicken in mixture. Dip nuggets in flour and cover thoroughly. Fry in hot grease until brown, turn and brown second side. Serves 2.