Pit the chicken breasts between 2-pieces of plastic-wrap and pound to thickness of approximately 1/2-inch.
Then cut into strips of about an inch thick. Then put in a bowl together with buttermilk and let sit in fridge for one-hour.
In a large bowl, combine paprika, flour, parsley flakes and season salt, and in a different bowl beat 2-eggs.
In a skillet, heat oil to approximately 350°F in medium-heat for 5 minutes.
Remove chicken strips out of buttermilk, dredge in flour blend, the eggs, then back through flour. Put aside on a paper plate till complete.
Carefully put coated chicken into pan with hot-oil, fry for approximately 3-4 minutes. Then flip pieces around for the next 3 minutes till golden-brown.
Gently remove chicken from oil and drain on paper towels.
Serve and enjoy!