Throw all the ingredients into a ramekin and fork together.
Cut chicken breasts into strips and ensure they are somewhat moist. Not soaking, just sticky moist.
Put coating mixture into a shallow bowl making sure to crunch up the thyme if it is still large.
Put strips of chicken into the bowl 4 or 5 at a time, and spoon the flower over top of them until they are evenly coated. Remove these to a bowl, and repeat until they are done.
Melt two or three tbsp of butter in a large skillet over medium heat and let melt until bubbling. You do not need, or want, too much butter here.
Place all the strips in the skillet at once. Fry about 5 minutes until browned, turn and fry again until thoroughly cooked.
Recipe Notes
This is a nice flavor which can be tweaked ad nauseum over time.