Place chicken strips into a large re-sealable plastic bag.
In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
In another large re-sealable plastic bag, mix together the flour, bread crumbs, salt, and baking powder.
Remove chicken from refrigerator, and drain, discarding buttermilk mixture.
Place chicken in flour mixture bag. Seal, and shake to coat evenly.
Heat oil in a skillet to 375 degrees F (190 degrees C) and carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.