6 skinless boneless chicken breast halves cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 1/2 tsp garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 tsp salt
1 tsp baking powder
1 quart oil for frying
Place strips in a large resealable bag. Mix the next 3 ingredients in a bowl pour over chicken and marinade in refrigerator for 2-4 hours.
In another resealable bag mix together the next 4 ingredients. Take chicken and drain excess buttermilk. Place chicken in flour mixture bag and shake until well coated.
In a large skillet heat oil to 375 F. Carefully place chicken in hot oil. Fry until golden brown and juices run clear. Remove excess oil with paper towels and enjoy.