METHOD OF PREPARATION
• Place chicken strips into a large, resealable plastic bag.
• In a small bowl, mix the egg, buttermilk and garlic powder.
• Pour mixture into bag with chicken.
• Seal, and refrigerate 2-4 hours.
• In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture.
• Place chicken in flour mixture bag.
• Seal, and shake to coat.
• Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
• Carefully place coated chicken in hot oil.
• Fry until golden brown and juices run clear.
• Drain on paper towels.
