Southern Fried Chicken Strips

¾ cup buttermilk
1 tbsp. Chicken Flavor Instant Bouillon
½ tsp. oregano
1 lb. skinned boneless chicken breasts, cut into strips
1¼ cups flour
1 to 2 tsp. paprika

Peach Dipping Sauce:
1 16oz. jar Bama® Peach or Apricot Preserves
¼ cup Dijon mustard
2 tbsp. lemon juice

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

In plastic bag, combine flour and paprika. Add chicken, a few pieces at a time;
shake to coat. Dip buttermilk mixture again; coat with flour again.

In large skillet, fry chicken strips in hot oil until golden on both sides.
Drain on paper towels.

In blender, combine peach preserves, mustard and juice; process until smooth.
Serve chicken with the Dipping.

Makes 4 servings