vegetable oil ▢2 pounds chicken breast, cut into strips ▢1½ cups buttermilk ▢2 cups all-purpose flour ▢2 teaspoons garlic salt (with parsley flakes) ▢dash pepper ▢¼ teaspoon baking powder ▢3 eggs
Add chicken strips to a bowl of buttermilk. Let sit in buttermilk for about 20 minutes. Heat oil on medium-high heat in a pan (about 350°F).
While oil is heating, mix flour, garlic salt, a dash of pepper, and baking powder in another bowl. Add beaten eggs to a third bowl.
Take chicken strips out of the buttermilk bowl and then place into the flour mixture, then into the egg mix, and then back into the flour mix.
Fry chicken pieces in oil for 7-9 minutes on each side (or until golden brown). The internal temperature of the chicken should be 165°F.
Place on a paper towel-lined plate to drain excess oil. Serve warm with dipping sauce.