B eaded Chicken Pe 20 mins

Finge Cook 10 mins

Addi ional 2 hrs
To al 2 hrs 30 mins
If you like the taste of garlic, this
recipe is for you. It is easy to Se ing 8
make, but requires time to Yield 8 servings
marinate.
By JANETFORAUBURN

Ing edien
6 skinless, boneless chicken
breast halves - cut into 1 2 inch
strips
1 egg, beaten
1 cup buttermilk
1 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
Di ec i n
Se
Place chicken strips into a large, resealable plastic
bag. In a small bowl, mix the egg, buttermilk and
garlic powder. Pour mixture into bag with chicken.
Seal, and refrigerate 2 to 4 hours.
Se
In another large, resealable plastic bag, mix together
the flour, bread crumbs, salt and baking powder.
Remove chicken from refrigerator, and drain,
discarding buttermilk mixture. Place chicken in flour
mixture bag. Seal, and shake to coat.

1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying
Se
Heat oil in a large, heavy skillet to 375 degrees F (190
degrees C).
Se
Carefully place coated chicken in hot oil. Fry until
golden brown and juices run clear. Drain on paper
 towels.

N e
The nutrition data for this recipe includes
information for the full amount of the marinade
ingredients. Depending on marinating time,
ingredients, cooking method, etc., the actual
amount of the marinade consumed will vary.

N i i n Fac
Pe Se ing 346 calories; protein 25.4g;
carbohydrates 24.6g; fat 15.7g; cholesterol 78.6mg;
sodium 703.7mg.

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