wow chicken strips

I've had a little private message sitting at the top of my journal for three days now telling me to write this recipe down so I don't forget it. I decided to call it wow chicken strips because they're actually yummy--crispy on the outside, juicy on the inside. And this would be pretty much my first real success with this dish. The key, it seems, is to make the damn recipe up myself. All these years, trying other people's recipes led to dry chicken, or a coating that fell off, or just blandness. Well, no more!

2 large boneless chicken breasts
chicken broth and salt
flour
cornstarch
salt, pepper, basil, oregano, thyme, marjoram, ground rosemary, ground ginger, spicy paprika, sage, onion powder, granulated garlic
egg
milk
cornflakes

Brine the chicken breasts in heavily salted chicken broth for at least an hour, I imagine up to a day would be fine.

Mix the flour (probably somewhere between one and two cups) with cornstarch (maybe 1/4 cup or less) and seasonings in proper proportions in a fairly large bowl.

Beat one egg with some milk, maybe 1/2 to 1 cup, in another bowl.

Smash up the cornflakes in another bowl or on a plate--about 1 to 2 cups smashed cornflakes.

Cut the chicken into strips. I got four (fairly large) strips per breast. Have a large skillet with about 1/4 to 1/2 inch sunflower seed oil heating over medium-highish heat.

Put each strip into the flour first, then shake off excess and dip into the egg. Let the excess run off before dredging in cornflakes. Let the excess fall off again before lightly dredging in the flour again. I like to use one hand for the wet stuff and the other for the dry so I don't get too goopy.

Fry the chicken for about 5 minutes per side or until golden brown. Keep strips warm in a 150C oven while the next batch cooks.

I poured off most of the oil and then made cream gravy from the pan drippings and served it all with a big pile of garlic mashed potatoes.