Cut the chicken breast into stripes. Sprinkle with the Smoked Sea Salt and black pepper. Sea set aside.
Preheat 1" of oil in a heavy pan to 325 degrees F.
Place the flour in an 8” square baking pan. Pour the buttermilk into a bowl large.
Lightly dust the chicken strips with flour mixture, coat them in the buttermilk shaking off excess liquid, and then place them in the flour mixture and coat thoroughly. Gently place into the hot oil working in batches.
Cook until golden brown, about 5 to 10 minutes. Remove from oil and drain on paper towels.
Cut the kale strips. Heat 3 tablespoons of olive oil in a skillet over medium-high heat. Add the onions and garlic to skillet and sauté until they are slightly browned, about 5 minutes.
Add the kale and sauté for another minute or two. Season with pepper. Remove from heat, cover with lid, and keep warm until ready to serve.
Fry the eggs in some garlic confit.
Squeeze the juice from the lemon over the top of the kale and stir.