You can soak it in Buttermilk to tenderize it, but then dry it off with a towel, lightly dust it with flour, dredge it in an egg wash, roll it in your final crust, whatever that happens to be (corn flakes, panko bread crumbs, just plain flour, etc.) and then fry, 5 minutes per side, in a preheated cast iron skillet or Dutch oven, uncovered but with a splatter screen, with 3/4-1 inch of crisco over medium high heat - or fry it in a deep fryer at 350 degrees for about 8 minutes (following the directions of your fryer for chicken). This method has never produced undercooked chicken and only given me a golden brown crust. Good luck!!