For a four person serving, you will need:
4 fresh, deboned chicken breasts
2 cups buttermilk
3 cups flour
A few pinches of seasoning to add to the flour such as pepper
1 1/2 32oz bottles vegetable oil (do not substitutie any other kind of oil)
Large stock pot for oil
Large plastic cutting board
Large sharp knife
Divided container to put buttermilk, flour and coated chicken in (or three separate bowls for each)
Gently pour 1 1/2 bottles of vegetable oil into a cold stock pot. Place the stock pot on a stove burner and turn heat to medium high. The oil will heat while you prepare the chicken.
CAUTION: NEVER LEAVE A POT OF HEATING OIL UNATTENDED ON THE STOVE! This is to prevent accidents and possible fire.
Cut off all extra fat on the chicken so that it will be the best quality you can have. Then cut the chicken into strips. Depending on breast size and individual preference, each breast can be cut into several (2-3) strips.
This part can get messy! Take each individual chicken strip and and dip it into the buttermilk, then into the flour with seasoning . Then place it in the third container. It is vital to do the buttermilk first so the flour sticks to the chicken strip to make the delicious outer coating. Also, the buttermilk helps makes the chicken have a wonderful flavor.
You will get buttermilk and flour all over your hands, so when you are done with this step, just wash your hands.