"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
2-4 large boneless chicken breasts 1/2 container buttermilk salt & pepper Ritz crackers
Slice chicken lengthwise to make @ 3-4 strips per breast. Put into large zip bag with buttermilk. Refrigerate overnight. Crush Ritz crackers. Shake of excess buttermilk, coat strips with crushed crackers. Fry in preheated oil until golden brown. Serve with Honey mustard sauce.
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