1. In a large bowl whisk egg; add in buttermilk and 1-1/2 teaspoons garlic powder; mix to combine. 2. Add in chicken breasts, using hands turn to coat completely in the buttermilk. 3. Refrigerate for at least 5 hours. 4. In a shallow bowl combine all breading mixture together until well combined (an 8 x 8 or 9 x 9-inch square baking pan works great for this). 5. Prepare two plates or a jelly-roll pan (for placing the breaded chicken on). 6. Place the chicken into a colinder and allow all the buttermilk mixture to drain. 7. Dredge each chicken breast into the flour mixture until completely coated; transfer to a large plate or jelly-roll pan; allow to sit for 15 minutes then lightly coat once again into the flour mixture. 8. Heat oil in a skillet over medium-high heat (use enough oil to generously coat the bottom of your skillet). 9. Fry each breast until golden brown and cooked through. ---------------------------------------------------------------------------
Nutrition
Ingredients
