The only thing I didn't have was buttermilk, so I made it. Milk, Vinegar, and five minutes. Good enough to coat the chicken before breading. Took less time and made less mess than my standard flour/egg/breadcrumb mix. I also substituted breadcrumbs for corn flakes. Delicious.
Anyway, I cut down the cooking time by five minutes because I hate dry chicken. It's all moist and white inside without a hint of pinkness and it tastes fantastic. That's what matters, yes?
Anyway, here's the pic:
Forgive the already half eaten picture. I dug in before I even thought about taking a picture of it... but at least you get to see what the inside looks like.
Here is the recipe, if you're interested.