Chicken Parmesan Strips

I made these yesterday, but it was a very busy cooking day for me and I didn't write every detail down as I added, mixed and tasted...So, I am writing it down today and think I have everything accounted for...lol.....I may be updating if I remember an ingredient I forgot to write on here. This made a lot of chicken strips, but they were completely gone by the end of the night! We had two very picky eaters here at our house, one being my youngest son. They were both engrossed in their video games, so their loving mothers shoved a bite into their mouths before they could see the "green stuff"on the chicken..........they both LOVED it! Success!!!!!

Chicken Parmesan Strips

4 large chicken breasts, cut into strips
2 cups buttermilk
1 tbsp Italian Seasoning
1 tsp cayenne
1 tbsp ground sage

For the Breading:
8 oz box Panko breadcrumbs
3/4 cup parmesan cheese
1 tbsp garlic salt
2 tsp sage
1 tbsp Italian Seasoning
1 tbsp Fresh Italian Parsley, chopped finely
1 tbsp Fresh Oregano, chopped finely

Mix buttermilk, italian seasoning, cayenne and sage. Pour over chicken and let marinade for at least an hour.  Mine marinated for about 5 hours.
Combine breadcrumbs, parmesan cheese, garlic salt, sage, italian seasoning, parsley and oregano.
Take chicken from the buttermilk and coat with bread crumb mixture. Fry in 375 degree oil (I used peanut oil) for 5-7 minutes or until fully cooked. They will be a dark golden brown when fully cooked. The time depends on how thick the strips are that you are cooking.  It took a while for me to figure out the timing. I just had to cut some in half to ensure that they weren't pink inside. They tasted good even cut in half...lol...I am really paranoid about chicken, so I always cut it to check. There has to be an easier way, but I haven't found it yet.
I served these with my homemade marinara sauce and they were absolutely delicious!