Ingredients

• - 4 boneless, skinless chicken breasts
• - 2 cups buttermilk
• - 2 teaspoons garlic powder
• - 2 teaspoons onion powder
• - 2 teaspoons paprika
• - 2 teaspoons ground black pepper
• - 2 teaspoons salt
• - 2 cups all-purpose flour
• - 2 teaspoons baking powder
• - Vegetable oil for frying

Directions

1. 1. Place the chicken breasts in a large bowl and cover with the buttermilk. Add garlic powder, onion powder, paprika, pepper, and salt. Stir to combine. Cover and refrigerate for at least 1 hour.
2. 2. In a shallow bowl, mix together the flour, baking powder, garlic powder, onion powder, paprika, pepper, and salt.
3. 3. Heat a large skillet over medium-high heat. Add enough vegetable oil to cover the bottom of the skillet.
4. 4. Working in batches, remove the chicken from the buttermilk and dredge in the flour mixture, shaking off any excess. Place in the hot oil and fry for 4-5 minutes per side, or until golden brown and cooked through.
5. 5. Transfer to a paper towel-lined plate and repeat with the remaining chicken. Serve hot.