Place 4 thin chicken breasts (or tenders) into 2 cups buttermilk. (If you don't have buttermilk on hand, put 2 tablespoons of vinegar in a bowl (not a metal one!) and add enough milk to make 2 cups.) To the buttermilk, add 1 teaspoon fresh ground black pepper, 1 teaspoon salt, and 2 tablespoons freshly minced garlic. Let the chicken soak in the buttermilk for a few hours. Overnight is best. Next, we'll prepare the breading. For a quick and easy breading ingredient, you can use half a loaf of french bread, 2 - 3 cups of Panko Bread Crumbs, both of which will be more crisp, OR you can use basic Progresso Bread Crumbs, which are finer. So, the breading is: 8 - 12 pieces of bread (regular, french, homemade, whatever you have on hand is fine, broken into crumbs - not pulverized into practically nothing (I use my food processor for this.) 1/2 to 1 cup all-purpose flour 1 tablespoon paprika 2 teaspoons Italian seasoning 1/2 to 1 teaspoon onion powder 1/4 teasp...