Categories: Chicken
Ingredients
- 1 1/2 lbs. chicken breasts, cut into strips or chunks
- 3/4 cup buttermilk
- 1 3/4 cups all purpose flour
- 1 1/2 tsp garlic powder
- 3/4 tsp smoked paprika
- 3/4 tsp fine sea salt
- Black pepper
- 3 large egg whites, lightly beaten
- Olive oil
Directions
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Combine the chicken and buttermilk in a medium bowl.
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In a small bowl, combine the flour, garlic powder, paprika, salt and pepper. Whisk to blend.
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Remove a piece of chicken from the buttermilk, letting any excess drip off. Dip it into the flour mixture, shaking off excess flour. Dip into the egg whites, then into the flour mixture again, shaking off any excess. Transfer the chicken to a plate and repeat with the remaining pieces of chicken. Let sit for 10 minutes.
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anwhile, adjust an oven rack to the upper-middle position and place an 11×17-inch rimmed baking sheet on the rack. Preheat the oven to 450.
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When the oven reaches 450, remove the baking sheet. Swirl on enough oil to coat the bottom of the tray. Place the pieces of chicken on the tray. Bake, turning once, for 25 minutes, or until golden and crisp on both sides.