Supreme Recipes

INGREDIENTS

6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
235 ml buttermilk
4 g garlic powder
125 g all-purpose flour
120 g seasoned bread crumbs
salt to taste
5 g baking powder
oil for frying

Method

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 to 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. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.