If your chicken breasts are really, really thick, layer them between two pieces of plastic wrap and give them a bit of a tender thinning with a meat mallet.

Marinate your chicken breasts in the buttermilk for at least one hour before cooking, this gives the chicken that wonderful moist juiciness. - don't forget to add some fresh cracked pepper or a bit of your meat seasoning to the mixture.

Heat your oil in a large skillet over medium heat, to approximately 375 degrees. You want a drop of egg wash to sizzle when CAREFULLY dripped into the oil.

Mix the 3 C flour and roughly 1/4 C of your seasoning and put on a plate or other dish. You can use less or more seasoning, it depends on your taste buds.

Briskly whisk together the eggs and the milk.

Take each piece of chicken out of the buttermilk mixture and dip it into the egg/milk wash. Then place it into the flour mixture and thoroughly coat each side. Set the chicken onto a wire rack over a paper towel lined plate and repeat process with each piece of chicken.

With tongs gently place each piece of chicken into your oil and cook about 3 to 4 minutes each side.

The breading will turn a crispy golden brown color, when ready.

Let the chicken rest on another wire rack over a paper towel lined plate.