This is the best type of blogpost to do..the one where you have told me you've wanted a recipe.
As many of you know I post almost every home cooked meal I make for the family, breakfast, lunch
or dinner each day onto my FACEBOOK page.  Last night's meal was strips of boneless chicken
breast which I coated in my usual seasoned flour, beaten eggs, then seasoned flour again and
fried up in my cast iron skillet. I made a quick sauce of Sriracha (nectar of the Gods), chipotle
chile powder, honey, and fresh thyme, then garnished the hot strips with sprigs of fresh thyme I'll
expound on what fresh herbs do when they are layed on top of hot foods later. 
Usually I have somewhat of a step by step-ish picture gallery for you to follow. Not so today.  I
usually think ahead when I am gonig to blog what I am cooking.  These tasty crispy strips were
not going to be blogged about, but I had quite a few requests on FACEBOOK for recipe and sauce
so here it is. 
For 4 people, trim 4 whole boneless skinless breast and cut into strips.  Simple.  Rinse under
running cold water and salt and then pat dry with paper towels, important step..make sure you keep
your cooking surfaces and hands clean, discard the towels.  Add 1/2 cup of flour, 1 tsp. kosher salt,
1 tsp. of Bandiola Pork Seasoning (http://bandiolaspice.com/  )  or 1/2 tsp. of paprika, 1/2 tsp. of
sugar, 1 tsp. of granulated garlic, 1/2 tsp. of freshly ground black pepper.  Toss and coat the chicken
pieces well.   Add 1/8 cup of buttermilk to the chicken and let it sit for 15 minutes.  Beat 2 eggs till well
blended and pour over the chicken. 
In a large heavy skillet with high sides (safety first here!) preferably a cast iron skillet, heat 1 1/2 inches
of a vegetable, corn or peanut oil on high.  While that is heating up, add 1 cup of flour seasoned with
the same ingredients as the original flour mix had in it and add that to a large sealable bag, then add
the chicken and shake it together for about 3 minutes, till all the chicken strips are coated.  Line a
sheet pan with paper towels and set aside.  Add a cube of bread to the pan gently..if it "dances around"
starts to brown, your oil is ready.  Withouth crowding the pan, that's a cooking disaster, add no more than
6 strips at a time to the oil.  Fry for 8 minutes per side, draining on the paper towels.  After the first batch
you can probably lower the flame just a little.  Cut one of the strips open to make sure your chicken is
cooked through. If not, a little more time in the pan will do it.  Continue until you have finished all the
chicken.  Sprinkle with a little salt and pepper and leave them to cool. 
In a medium bown, add 1 tsp. of Sriracha (or let your personal Scoville index be your guide), 1 tsp. of
Chipotle powder and 3/16 cup of honey...and 1 tsp of fresh chopped thyme..mix till well blended.  There
is plenty of salt in the chicken, don't add any more here.
Drizzle some of the sauce on the chicken before serving along with a few scattered thyme sprigs.  The
heat from the chicken releases the essential oils in the thyme and gives an earthy, herby,pleasing
aroma and flavor. 
Eat and enjoy. 
Why Buttermilk you ask?  It tenderizes the chicken and adds some tang.  Boneless breasts are usually

pretty tender so you don't need to over marinate them.