gistfile1.txt

12 chicken breast fillets , cut into strips
1/2 cup kosher salt
1/2 teaspoon dried sage
1/4 teaspoon dried thyme
2 cups buttermilk
1 1/2-2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
peanut oil (for frying)

* Dipping Sauce
1 hidden valley ranch dressing mix , package
1 cup mayonnaise
1 cup milk

- A day before frying, mix salt, sage and thyme together in a plastic bag.
- Add chicken pieces and toss until they are evenly and lightly coated.
- Refrigerate for 30 minutes.
- Rinse chicken under running water and place in a shallow dish.
- Pour buttermilk over chicken.
- Cover dish with plastic wrap and refrigerate overnight.
- The next day, combine flour, salt and pepper in another shallow dish.
- Drain buttermilk from chicken pieces, but do not dry them.
- Dredge chicken in flour mixture.
- Heat a large, heavy skillet or saute pan over high heat. Add 1 inch of peanut oil and heat until almost smoking.
- Carefully place chicken in hot oil, leaving plenty of space between the pieces.
- Reduce heat to medium head and cook chicken for 8-10 minutes on each side, or until golden brown.
- Drain chicken on wire racks with paper towels underneath.
- Dipping Sauce: Mix well all ingredients in a serving bowl. Let chill in the refrigerator prior to serving.