1 pkg. of chicken tenders
1 egg, beaten
1 cup buttermilk
1 1/2 tsp. garlic powder
1 cup all-purpose flour
1 cub seasoned bread crumbs
1 tsp. salt
1 tsp. baking powder
2 cups oil for frying
Place chicken tenders into gallon size ziploc baggie. In small bowl, mix egg, buttermilk 7 garlic powder. Pour mixture into bag with chicken. Seal & refrigerate 2 to 4 hours.
In another gallon size ziploc baggie mix together the flour, bread crumbs, salt & baking powder. Remove chicken from refrigerator & drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal & shake to coat.
Heat oil in skillet to 375 degrees.
Place coated chicken pieces in hot oil & fry until golden brown & juices run clear. Drain on paper towels.
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