Buttermilk Fried Chicken Strips

• Meat

  • 6 Chicken breast, skinless boneless halves

• Produce

  • 1 1/2 tsp Garlic powder

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 Pinch Cayenne pepper
  • 1 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 3 cups Oil

• Bread & Baked Goods

  • 1 cup Italian seasoned breadcrumbs

• Dairy

  • 1 cup Butter milk
  • 1/2 cup Parmesan cheese

Found on keyingredient.com

Description

Ingredients

• 6 chicken breast halves, boneless, skinless
• 1 egg, beaten
• 1 cup butter milk
• 1½ teaspoons garlic powder
• Pinch of cayenne pepper (more if you want some kick)
• 1 cup all-purpose flour
• 1 cup Italian seasoned breadcrumbs
• ½ cup Parmesan cheese, shredded
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon baking powder
• 3 cups oil

Directions

• Directions Mix the egg, buttermilk and garlic powder, and cayenne and set aside. Place chicken in a large bowl or a large Ziploc bag. Pour buttermilk mixture over chicken and seal tightly. Keep in the refrigerator for 2-4 hours. In a shallow dish used for dredging, mix the flour, bread crumbs, Parmesan cheese, salt, pepper and baking powder. Remove chicken from refrigerator and shake off buttermilk mixture. Dredge chicken in flour and prepare to fry. Heat oil in a large, deep and heavy skillet. I use cast iron for perfect even frying. When oil is hot and shimmering, carefully place coated chicken in hot oil and fry until golden brown and juices run clear. Drain on paper towels
• Mix the egg, buttermilk and garlic powder, and cayenne and set aside. Place chicken in a large bowl or a large Ziploc bag. Pour buttermilk mixture over chicken and seal tightly. Keep in the refrigerator for 2-4 hours. In a shallow dish used for dredging, mix the flour, bread crumbs, Parmesan cheese, salt, pepper and baking powder. Remove chicken from refrigerator and shake off buttermilk mixture. Dredge chicken in flour and prepare to fry. Heat oil in a large, deep and heavy skillet. I use cast iron for perfect even frying. When oil is hot and shimmering, carefully place coated chicken in hot oil and fry until golden brown and juices run clear. Drain on paper towels