In a small bowl, combine the chicken breasts, basil, oregano, granulated onion, granulated garlic, Creole Seasoning, salt, lemon juice and mix well.
In another bowl, put the flour, and in yet another bowl, put the Italian breadcrumbs and Parmesan cheese. In another bowl whip together egg, buttermilk and milk.
Dredge chicken strips first in the flour, then dip in milk-egg batter, then dredge in the breadcrumbs to coat evenly. Carefully drop several strips of the chicken at a time into hot oil and fry until the strips float to the surface and become crispy.
Drain on paper towels. Repeat the process until all the chicken is cooked.
To make the plum jam dipping sauce, combine all the ingredients in a mixing bowl and mix well. Serve the chicken strips with the plum jam dipping sauce.
Yield: about 10 appetizer portions