2 lbs. chicken breasts, boned
1 c. all purpose flour
1 tsp. Cavender's Greek seasoning
1 tsp. Knorr seasoning for chicken
1 c. Crisco

Skin and cut chicken into 1/2 inch wide strips. In medium bowl, cover chicken with milk and soak one hour. Mix flour and seasonings. Drain chicken and dredge in flour mixture. Heat Crisco in cast iron skillet on medium high. Fry chicken strips quickly until lightly browned. Drain on paper towels. Be careful not to burn drippings during frying.