2 Packets of boneless skinless chicken breasts
1 cup buttermilk (Leban) - I prefer KDD because it's think and creamy
20 pieces of Ritz cracker crushed to form bread crumbs
. Put the chicken breasts into a freezer bag flat.
. Bash them gently with a rolling pin until the chicken is quite thin.
. Once done, take them out of the bag and slice them.
. In a bowl, place the butter milk and chicken and leave then in the fridge to marinade for 24 hours atleast.
. When ready to cook, prepare a baking sheet with parchment paper and preheat the oven.
. Take the bread crumbs and place them in a shallow dish to coat the chicken.
. Take the chicken out of the fridge, take each piece, shake off the excess buttermilk and dip them in the crumbs.
. Coat them well and lay them on the baking sheet, bake for 15 to 20 minutes until golden brown. and Voila !!!!