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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A favorite of ours. We dip these in Ranch dressing, marinara, honey mustard dressing, or ketchup. Marinate 4 hours. Ingredients:
6 boneless skinless chicken breast halves |
1 egg, beaten |
1 cup buttermilk |
1 1/2 teaspoons garlic powder |
1 cup all-purpose flour |
1 cup seasoned dry bread crumb |
1 teaspoon salt |
1 teaspoon baking powder |
oil (for frying) |
Directions:
1. Cut chicken into 1/2 inch strips.
2. Place chicken strips in a large zip-top bag.
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. In another large zip-top bag, add flour, breadcrumbs, salt, and baking powder; combine well.
5. Drain chicken and discard the buttermilk mixture.
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. Fry chicken strips in batches for 4-5 minutes or until golden brown.
8. Drain on paper towel lined plates.
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