1 . Cut your chicken breasts into strips. Remove any skin, and get rid of any tendons if you see them.

2 . Take the seasonings you want to use. I used paprika, garlic, and pepper when I made mine. Season a cup of buttermilk with it and marinade your chicken strips in it overnight.

3 . Take your chicken out, and roll it through your panko flour. It should stick pretty easily to the buttermilk.

4 . Crack an egg in a bowl and whisk it into goop. Dip your floured chicken into this. to get it goopy.

5 . Roll your eggy floury chicken through the bread crumbs.

6 . Fill a pan with about a half-inch of oil. Add a pat of butter to raise the smokepoint as always.

7 . Set your temperature to about 350° (Or about 3—4 if you are using an electric oven like mine...) The oil is hot enough to cook with if a piece of bread sizzles in it.

8 . Cook your chicken strips, about four minutes on each side.

9 . Take 'em out and let them drain on a wire rack or a paper towel.