Chicken Fingers

1 cup buttermilk

1 large egg, beaten

1 tablespoon garlic powder

6 whole boneless, skinless chicken breasts

1 cup all-purpose flour

1 cup seasoned bread crumbs

1 teaspoon salt

1 teaspoon baking powder

Vegetable oil

1. In a zip-lock bag, place 1 chicken breast and seal bag part way. Pound chicken until flat and about 1/4 to 1/2 inch thick. After all chicken has been flattened, cut into strips and place in another zip-lock bag.
2. Mix the buttermilk,garlic powder, and beaten egg together. Pour mixture into chicken bag and seal. Place in refrigerator and let marinate for 4 to 6 hours. (The longer it sits, the stronger the garlic flavor will be.)
3. In yet another zip-lock bag, combine flour, bread crumbs, salt, and baking powder. Seal bag and shake to mix.
4. After marinating chicken, Place a few pieces of chicken into the flour mix bag,seal and shake to coat meat.
5. Fry in pan of heated oil until browned, about 7 minutes usually. Remove meat and drain on paper towels. Repeat until all the chicken is cooked.

Serves 6 to 8.