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Enjoy this recipe from Weeknight Dinners.
Submitted by: Nancy Girard from Chesapeake, VA
6 boneless, skinless chicken breasts, cut into 1/2-inch strips
1 egg, beaten
1 c. buttermilk
1-1/2 t. garlic powder
1 c. all-purpose flour
1 c. Italian-flavored dry bread crumbs
1 t. baking powder
1 t. salt
oil for deep frying
Place chicken strips in a large plastic zipping bag. In a bowl, whisk together egg, buttermilk and garlic powder; pour over chicken. Seal bag and refrigerate for 4 hours, turning occasionally. In a separate plastic zipping bag, combine remaining ingredients except oil; mix well. Drain chicken; discard buttermilk mixture. Add chicken to bag with flour mixture; seal bag and shake to coat. In an electric skillet over high heat, heat several inches of oil to 375 degrees. Working in batches, add chicken and fry for 4 to 5 minutes, until golden and chicken juices run clear. Drain on paper towels. Serves 6. | |
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Place chicken strips in a large plastic zipping bag. In a bowl, whisk together egg, buttermilk and garlic powder; pour over chicken. Seal bag and refrigerate for 4 hours, turning occasionally. In a separate plastic zipping bag, combine remaining ingredients except oil; mix well. Drain chicken; discard buttermilk mixture. Add chicken to bag with flour mixture; seal bag and shake to coat. In an electric skillet over high heat, heat several inches of oil to 375 degrees. Working in batches, add chicken and fry for 4 to 5 minutes, until golden and chicken juices run clear. Drain on paper towels. Serves 6. |
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