2 fryer breasts, deboned and cut into 1/4-inch strips
1 tsp. salt
1 c. flour
1 tsp. garlic powder
1/2 tsp. red pepper
2 c. buttermilk

Prepare chicken breasts; add salt, garlic powder and red pepper; mix well. Add buttermilk; let stand overnight or a while before cooking. Place about 1 cup flour in paper bag.

Lift chicken from marinade; put into flour and shake well to coat chicken. Separate chicken in flour if necessary to be sure chicken is well-coated with flour. Fry in deep fat at 385 degrees for 5-6 minutes or until golden brown.