Ingredients:

6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoon garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying

Method:

1-Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder.
2-Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
3-In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder.
4-Remove chicken from refrigerator, and drain, discarding buttermilk mixture.
5-Place chicken in flour mixture bag. Seal, and shake to coat.
6-Heat oil on medim flame in a large, heavy frying pan.
7-Carefully place coated chicken in hot oil.
8-Fry until golden brown and juices run clear.
9-Drain on paper towels