Recipe including course(s): Entrée; and ingredients: buttermilk, chicken breast 2 tsp (up to 3) seasoned salt, such as Lawry's, or spices of your choosing (flour should bubble when sprinkled in), start frying chicken strips a few at a time. Put the chicken strips in the buttermilk mixture. Cover and refrigerate for about 2 hours or overnight. In a large shallow bowl or pie plate, combine the flour, oregano, garlic powder, paprika, cayenne pepper, salt, and ground black pepper. Remove the chicken pieces from the marinade, shaking off any excess.