Chicken Fingers - cooking recipe

Ingredients

6 boneless skinless chicken breast halves
1 egg, beaten
1 c. buttermilk
1 1/2 tsp. garlic powder
1 c. all-purpose flour
1 c. bread crumbs
1 tsp. salt
1 tsp. baking powder
oil for frying

Preparation

Cut the chicken into 1/2-inch strips.
Place in a large resealable plastic bag.
Combine egg, buttermilk and garlic powder.
Pour over chicken.
Seal and refrigerate for 2 to 4 hours.
In another large resealable plastic bag, combine flour, bread crumbs, salt and baking powder.
Drain chicken, discarding buttermilk mixture.
Place chicken in the bag with the flour mixture; seal and shake to coat.
Fry the chicken in batches for 4 to 5 minutes or until golden brown.
Drain on paper towels.