Cut each breast in half lengthwise and rinse chicken in cold water.
Place flour, salt, pepper, and garlic powder to gallon sized zip lock bag or a Tupperware container with lid. Shake well.
Add chicken strips to flour mixture in bag or container and shake well.
Pull floured chicken out of bag, shake off excess flour and lay on plate.
Heat Crisco Shortening in large iron skillet or skillet with weighted bottom on medium high heat.
When Shortening has melted and is good and hot, lay chicken strips in skillet and fry on first side for approx. 5 minutes.
Turn chicken strips over and fry for approx. 5 minutes.
Turn chicken again and fry any pieces that are not golden brown and crispy for 1-2 minutes longer. Take chicken out when done and lay on a paper towel in a plate to wick up excess oil.
I like fried chicken crispy on the outside, but tender and juicy on the inside. If you prefer a more moist fried chicken, cover with lid while cooking after turning chicken the first time.
You will know chicken is done as the noise level from the chicken frying decreases.
