Chicken Fingers

Directions

1. 1
   Cut the chicken into 1/2-inch strips.
2. 2
   Place in a large resealable plastic bag.
3. 3
   Combine egg, buttermilk and garlic powder.
4. 4
   Pour over chicken.
5. 5
   Seal and refrigerate for 2 to 4 hours.
6. 6
   In another large resealable plastic bag, combine flour, bread crumbs, salt and baking powder.
7. 7
   Drain chicken, discarding buttermilk mixture.
8. 8
   Place chicken in the bag with the flour mixture; seal and shake to coat.
9. 9
   Fry the chicken in batches for 4 to 5 minutes or until golden brown.
10. 10
    Drain on paper towels.