A while ago I was in a play, that happened to be getting its performance at a large church complex. A couple of the cast members were folks normally involved with the church.
One day, when our rehearsal room had just previously been used for a funeral reception and the last of the tables were being cleared, one of the church regulars remarked that it was a little known secret, but the best thing cooked by the kitchens at this place was a dish unofficially called "Funeral Chicken." It was a breaded chicken that happened to be the cheapest thing they offered, so it was often requested at funeral dinners.
3 skinless, boneless chicken breast halves, cut into 1/2 inch strips
1 egg yolk, beaten
1/2 cup buttermilk
3/4 teaspoon garlic powder
1/2 cup all-purpose flour
1/2 cup seasoned bread crumbs
1/2 teaspoon salt
1/2 teaspoon baking powder
2-3 cups oil for frying
- Combine the egg yolk, buttermilk and garlic powder in a large bowl. Place the chicken pieces into the bowl and stir to coat with the mixture. Cover, and refrigerate for 4 hours.
- In a large plastic bag, mix the flour, bread crumbs, salt and baking powder. Remove the chicken from the bowl and drain off an excess liquid. Place chicken into the bag, seal, and shake to coat with breading.
- In a large, heavy skillet, heat the oil to 375 degrees F (190 degrees C)
- Carefully place chicken pieces into the oil and cook until golden brown and juices from the chicken run clear. Drain on paper towels.