Ingredients
8
8 servings
- •6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
- •1 egg, beaten
- •1 cup buttermilk
- •1.5 teaspoons garlic powder
- •1 cup all-purpose flour
- •1 cup seasoned bread crumbs
- •1 teaspoon baking powder
- •1 teaspoon salt
- •1 quart oil for frying
Instructions
- Place chicken strips into a large, resealable plastic bag. Mix egg, buttermilk, and garlic powder in a small bowl. Pour mixture into the bag with chicken. Seal and refrigerate for 2 to 4 hours.
- Mix together flour, bread crumbs, baking powder, and salt in another large, resealable plastic bag.
- Remove chicken from the refrigerator; drain and discard buttermilk mixture. Place chicken in the bag with flour mixture; seal, then shake to coat.
- Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
- Carefully place coated chicken into the skillet. Fry in hot oil until golden brown and juices run clear. Transfer chicken to a paper towel-lined plate to drain. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 8 servings
- Calories: 346
- Carbohydrate: 25g
- Fat: 16g
- Fiber: 1g
- Protein: 25g
- Sugar: 3g
Related Recipes
Buffalo Chicken Fingers
Super Easy Chicken Fingers
Baked Chicken Fries
Country Fried Chicken
Fried Chicken Sandwich
Easy Baked Chicken
Chicken Fried Chicken
Southern Style Chicken Toast
Easy Oven-Finished Fried Chicken
Old-Fashioned Chicken Cutlets
Homemade Chicken Nuggets
