2 - 3 pounds of boneless, skinless, chicken breasts, pounded or cut thin

1/4 cup oil..... whatever one you like, but I use avocado because of high heat tolerance, and I usually cook these on the grill

1/2 C buttermilk... or heavy cream if I don't have buttermilk.... or even yogurt if I am really stuck

1/2 packet ranch seasoning..... more if you like

4 TBS Sriracha hot sauce ( Some call it Rooster sauce )

1 TSP fresh cracked pepper

1 TSP salt - optional

Juice from half a lemon.... if the lemon isn't juicy, use the juice from a whole lemon

2 or 3 TBS Worcestershire sauce ( I just shake the bottle till it looks like that amount )

1 clove of minced garlic


All of these ingredients go in a big Ziplock bag.... the gallon size is perfect... Squish it all around to mix everything..... put in fridge for 4 - 8 hours.

Cook on the grill or in a cast iron skillet for best results.