| 1 | Combine pepper and buttermilk in a bowl or glass pie dish large enough to hold the chicken in one layer and set aside. |
| 2 | Place the flour on a plate and set aside. |
| 3 | Place a slice of ham under the skin of the chicken and place 2 sage leaves or some dried sage inside. |
| 4 | Place the breasts in the buttermilk and place in the refrigerator for 20 minutes. |
| 5 | Turn the breasts over and let sit another 20 minutes. |
| 6 | Heat a 1-inch depth of oil in a heavy skillet to 375°F. |
| 7 | Oil is hot enough for frying when a droplet of water bubbles and dances across the surface. |
| 8 | Remove the chicken from the refrigerator, remove from the marinade and wipe off excess buttermilk. |
| 9 | Dust the breasts on both sides with flour and place in the hot oil. |
| 10 | Cook about 6 minutes, turn and cook until a golden brown crust forms, about another 6 to 8 minutes. |
| 11 | Remove the breasts and drain on an absorbent towel. |
| 12 | Serve immediately |
