Question: To bread chicken ready for baking or frying
Options:
Cut your chicken breasts into fat tenders with a knife. Put the chicken tenders in a glass bowl. and cover with two cups of buttermilk. Leave overnight. Take a two 9x11 inch baking pans, and place a cooling rack over one of them. Arrange the bowl and the two baking pans so the chicken is at one end, the pan with the cooling rack is at the other, and in between is empty pan. Fill the empty pan with your breading: bread crumbs or seasoned flour are popular choices. With one hand dip one chicken tender into the breading, throw some of the breading over it, and turn the tender over. With your dry hand take the breaded chicken tender and put it on the rack for any excess breading to drip off. Repeat for all the tenders, and they're ready to cook.
Cut your chicken breasts into fat tenders with a knife. Put the chicken tenders in a glass bowl. and cover with two cups of breading. Leave overnight. Take a two 9x11 inch baking pans, and place a cooling rack over one of them. Arrange the bowl and the two baking pans so the chicken is at one end, the pan with the cooling rack is at the other, and in between is empty pan. Fill the empty pan with buttermilk. With one hand dip one chicken tender into the buttermilk, spoon some of the breading over it, and turn the tender over. With your dry hand take the breaded chicken tender and put it on the rack for any excess buttermilk to drip off. Repeat for all the tenders, and they're ready to cook.
Answer: Cut your chicken breasts into fat tenders with a knife. Put the chicken tenders in a glass bowl. and cover with two cups of buttermilk. Leave overnight. Take a two 9x11 inch baking pans, and place a cooling rack over one of them. Arrange the bowl and the two baking pans so the chicken is at one end, the pan with the cooling rack is at the other, and in between is empty pan. Fill the empty pan with your breading: bread crumbs or seasoned flour are popular choices. With one hand dip one chicken tender into the breading, throw some of the breading over it, and turn the tender over. With your dry hand take the breaded chicken tender and put it on the rack for any excess breading to drip off. Repeat for all the tenders, and they're ready to cook.