Chicken Fingers

Directions

1. 1
   Cut chicken into 1/2 inch strips.
2. 2
   Place chicken strips in a large zip-top bag.
3. 3
   Mix together the beaten egg, buttermilk, and garlic powder; pour over the chicken stips in the bag; seal and refrigerate for 4 hours.
4. 4
   In another large zip-top bag, add flour, breadcrumbs, salt, and baking powder; combine well.
5. 5
   Drain chicken and discard the buttermilk mixture.
6. 6
   Place chicken strips in the bag with the flour mixture; seal bag and shake to coat In an electric skillet, heat oil to 375 degrees.
7. 7
   Fry chicken strips in batches for 4-5 minutes or until golden brown.
8. 8
   Drain on paper towel lined plates.