2 lbs. boneless, skinless chicken breasts
2 cups buttermilk
1 cup flour
1 cup potato flakes
2 tsp. garlic powder
1/4 tsp. cayenne pepper
1 tsp. salt
1/4 tsp. black pepper
Oil for frying
Directions:
1. Cut chicken breasts into strips. Place in a large Ziploc bag with buttermilk. Place in fridge and allow to sit for 2 hours.
2. In a shallow dish, combine flour, potato flakes, garlic powder, peppers, and salt. Heat 1/2 inch of oil in a large skillet over medium heat.
3. Fry chicken for 4 minutes on each side, or until browned and cooked through. Remove from pan and place on a plate lined with paper towels to absorb excess oil. Allow to sit for 2 minutes before serving.
Serves 4