I use whole boneless, skinless breasts and sometimes cut them into strips. On the morning I need the chicken for dinner I take a seal-able plastic bag, dump in buttermilk, paprika and a couple of shakes of hot sauce (it will not make the food hot, just for seasoning). I shake the bag around, toss in the chicken and put it in the fridge. When it's time for dinner I beat a couple of eggs in a shallow bowl and put Tempura crumbs in another shallow bowl. I dip the chicken into the egg and then put in the crumbs. It goes on a greased cookie sheet and I bake at 400 degrees for 15 to 20 minutes. They are good plain or with honey mustard. This is my go to when I really don't want to cook.