Fried Chicken


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


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