1. 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.
2. 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.
3. Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
4. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.
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|Serving Size: 1 Serving (203g)|
|Recipe Makes: 8|
|Calories from Fat: 1034 (84%)|
|Amt Per Serving||% DV|
|Total Fat 114.9g||153 %|
|Saturated Fat 9.9g||50 %|
|Monounsaturated Fat 66.3g|
|Polyunsanturated Fat 33.5g|
|Cholesterol 25.8mg||8 %|
|Sodium 571.3mg||20 %|
|Potassium 165.9mg||4 %|
|Total Carbohydrate 43g||13 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 40.7g|
|Protein 8.8g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1226
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