1 lb boneless, skinless chicken breasts, cut into strips
1/2 cup gluten-free all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
2 eggs, beaten
3/4 cup gluten-free breadcrumbs
3 tablespoons olive oil
Directions
In large bowl, whisk together 2 cups buttermilk, kosher salt, and Tabasco until the salt is dissolved. Add chicken pieces. Cover bowl and refrigerate 30 minutes.
