6 skinless, boneless chicken breast halves, cut into 1/2-inch strips
1 egg, beaten
1 cup buttermilk
1-1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying
Place the chicken strips into a large, zipper-type plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour the mixture into the bag with the chicken. Seal, and refrigerate 2 to 4 hours. In another large, zipper-type plastic bag, mix together the flour, breadcrumbs, salt and baking powder. Remove the chicken from the refrigerator,
and drain. Discard the buttermilk mixture. Place the chicken in the flour-mixture bag. Seal, and shake to coat.
Heat the oil in a large, heavy skillet to 375 F. Carefully place the coated chicken in the hot oil. Fry until golden brown and juices run clear. Drain on paper towels and serve with honey mustard dressing for dipping.
1 egg, beaten
1 cup buttermilk
1-1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying
Place the chicken strips into a large, zipper-type plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour the mixture into the bag with the chicken. Seal, and refrigerate 2 to 4 hours. In another large, zipper-type plastic bag, mix together the flour, breadcrumbs, salt and baking powder. Remove the chicken from the refrigerator,
and drain. Discard the buttermilk mixture. Place the chicken in the flour-mixture bag. Seal, and shake to coat.
Heat the oil in a large, heavy skillet to 375 F. Carefully place the coated chicken in the hot oil. Fry until golden brown and juices run clear. Drain on paper towels and serve with honey mustard dressing for dipping.
