• Set chicken on a plate. Sprinkle both sides with salt and pepper.
• Set 3 shallow bowls next to the chicken for the breading assembly line.
• Place a wire rack on a baking sheet after the bowls for the breaded chicken.

Bowl #1

• Combine cornstarch, salt and pepper.

Bowl #2

• Combine buttermilk, mustard and garlic.

Bowl #3 (Cornflake Breading)

• In a food processor add cornflakes, cornstarch, salt and pepper. Process until breading is finely ground, 20-30 seconds. Transfer to bowl #3.
• In assembly line fashion dredge chicken strips in bowl #1, making sure to cover both sides of each piece doing 2-3 pieces at a time.
• Transfer chicken to bowl #2 turning each piece over to cover completely. Using your hands or tongs, lift each piece out of the bowl and let liquid drip off the chicken back into the bowl. Place on top of breading in bowl #3.
• Turn each piece and press into the breading to help it adhere to the meat using a spoon to help if needed.
• Set breaded chicken on wire rack to rest while you complete the process for all pieces. Let rest at least 10 minutes.
• Chicken can be frozen at this point. Freeze in a single layer. Transfer to another container after frozen if desired.

COOKING

• Heat oil on medium-high heat in a large frying pan. Fry chicken in batches, cooking approximately 3 minutes per side, until golden brown.
• Can be placed in a warm oven until served. Place on wire rack so breading doesn't go soft, do not stack pieces.

SERVING

• Serve with lemon wedges or your favourite dipping sauce.