Preparation

• Trim the chicken into manageable pieces and pound to about one inch thick if necessary.
• In a ziploc bag or glass bowl, add chicken, peperoncini juice, chopped peppers, buttermilk, celery salt, and black pepper. Marinate for up to 8 hours.
• Discard the marinade and pat chicken dry with paper towels.
• In one bowl, whisk eggs. In another, mix flour, celery salt, black pepper, paprika, and oregano.
• Preheat oven to 375 degrees and prepare baking sheet.
• Coat chicken in eggs, then in flour mixture, and place on baking sheet.
• Let the breaded chicken sit for about 15 minutes.
• In a skillet, heat half the butter and olive oil until hot. Fry chicken until golden brown, about 5 to 7 minutes per side.
• Transfer browned chicken to baking sheet and bake for 15 to 20 minutes until cooked through.
• In the same pan, add remaining butter and olive oil. Scrape up the bits and sauté.
• Add peperoncini juice and chicken broth, bring to a simmer, and add oregano and black pepper.
• Simmer for about 10 minutes until thickened.
• Whisk cornstarch into cold water and add slowly to sauce to thicken.
• Squeeze lemon over baked chicken and serve with sauce, garnished with peppers and lemon slices.