3/4 cup buttermilk
1 tablespoon chicken instant bouillon
1/2 teaspoon oregano
1 pound skinless boneless chicken breast -- cut in strips
1 1/4 cups flour
2 teaspoons paprika
vegetable oil

DIPPING SAUCE:
1 16 ounce jar peach preserves
1/4 cup dijon mustard
2 tablespoons lemon sauce

In a large bowl, combine buttermilk, bouillon and oregano; let stand 10 minutes. Stir in chicken. Let stand 30 minutes to blend flavors. In a plastic bag, combine flour and paprika. Add chicken, a few pieces at a time; shake to coat. Dip in buttermilk mixture again; coat with flour again. In a large skillet, fry chicken strips in hot oil until golden on both sides. Drain on paper towels. Serve with Peach Dipping Sauce. Peach Dipping Sauce: In a blender, combine peach preserves, Dijon mustard and lemon juice; blend until smooth.