6 boneless, skinless chicken breasts, 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 dry bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1.Place chicken strips into a large resealable plastic bag. In a small bowl combine the egg, buttermilk and garlic powder. Mix together, then pour mixture into bag with chicken. Seal and refrigerate for 2 to 4 hours.
2.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.
3.In a large skillet, heat oil. Add chicken and fry in hot oil until golden brown and juices run clear. Drain on paper towels and serve.