3/4 cup buttermilk
1 tablespoon chicken flavor instant bouillon
1/2 teaspoon oregano
1 pound skinned boneless chicken breasts, cut into strips
1 1/4 cup all-purpose flour
2 teaspoons paprika
Vegetable oil

In a large bowl, combine buttermilk, bouillon and oregano; let stand 10 minutes. Stir in chicken. Let stand 30 minutes to blend flavors.

In a plastic bag, combine flour and paprika. Add chicken, a few pieces at a time; shake to coat. Dip in buttermilk mixture again; coat with flour again. In a large skillet, fry chicken strips in hot oil until golden on both sides. Drain on paper towels.

Serve with Peach Dipping Sauce.

Peach Dipping Sauce
1 (16 ounce) jar peach preserves
1/4 cup Dijon mustard
2 tablespoons lemon juice

In a blender, combine peach preserves, Dijon mustard and lemon juice; blend until smooth.