Process your chicken by trimming it up. You can cut it into more manageable sized pieces.

Add the chicken to a ziploc bag or glass bowl. Add the juice from ONE jar of the peppers. Rough chop the peppers and add them to the chicken as well. Add the buttermilk, celery salt and black pepper. Squish or stir this all around and set the chicken in the fridge to marinate for up to 8 hours.

After the chicken marinates for at least 4 to 6 hours and up to 8 hours, discard the marinade and the peppers. Pat the chicken dry with paper towels. Set aside.

In one bowl whisk your eggs. On another plate or bowl, mix your flour, celery salt, black pepper, paprika and oregano.

Heat your oven to 375 degrees and prepare a baking sheet.

Drag the chicken through the eggs on all sides and then through the flour mixture. Place on baking sheet.

Let this chicken sit for about 15 minutes after breading it.

In a deep skillet, add half the butter and the oil. Add your chicken and fry on both sides until it is golden brown, about 5 to 7 minutes on each side.

When it is all browned, put it in the oven and bake for approximately 15 to 20 minutes until the chicken is done.

While the chicken bakes, make the sauce. In the same pan, add the rest of the butter and olive oil. Add the peperoncini juice and the broth. Bring to a simmer and add the oregano and black pepper. Simmer for about 10 minutes.

Whisk your corn starch into the cold water until there are no lumps. Slowly add this to the sauce as it simmers, whisk for a minute or two to let it thicken.

Pull the chicken from the oven, squeeze the half lemon over it. Serve the chicken with the sauce over it. Garnish with the peppers, lemon slices and a sprinkle of oregano and black pepper.