1 pkg. boneless, skinless chicken breasts
1 qt. buttermilk
Season All
Cornflakes
Flour
Vegetable oil

24 hours before cooking - remove any excess fat and gristle from chicken. Cut each breast in half and then cut each half into strips (approximately 4 strips per half). In a medium sized bowl add buttermilk and enough Season All to turn buttermilk pink. Place chicken strips into buttermilk mixture making sure chicken is thoroughly covered. Cover and chill until ready to cook.

Just prior to cooking - crush cornflakes and place in sturdy bag. Add flour and Season All and shake to mix. Place chicken one strip at a time in bag, shaking after each strip (do not rinse off chicken prior to placing in coating mix). Add only enough chicken that can be thoroughly covered by coating mix. Add more chicken as necessary.

Heat oil in large frying pan adding chicken after oil is hot. Cook over medium heat, turning once, until chicken is done (approximately 10-12 minutes). Drain on paper towels.