Directions

• Place chicken strips into a large, resealable plastic bag.
• In a small bowl, mix the egg, buttermilk, and garlic powder. Pour mixture into the bag with chicken. Seal, and refrigerate for 2 to 4 hours.
• In another large, resealable plastic bag, mix together the flour, bread crumbs, salt, and baking powder.
• Remove chicken from the refrigerator, and drain, discarding the buttermilk mixture.
• Place chicken in flour mixture bag. Seal, and shake to coat.
• Heat oil in a large, heavy skillet to 375 degrees F.
• Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear.
• Drain on cooling racks (not on paper towels)