Cut chicken breasts into long strips, about 2-inches wide (about 5 inches long). Each breast should make about three chicken strips.
Season the chicken strips with salt and pepper.
In a large, gallon sized bag, place buttermilk, eggs and garlic powder. Put chicken strips in, seal, and shake (I recommend using two bags). Place in refrigerator for about two hours.
Preheat oven to 375.
Place bread crumbs in a large dish (start with 2 cups, add more if needed later on)
Remove chicken from the refrigerator.
Taking one piece at a time, shake off the excess milk, and cover in bread crumbs. Place on a greased cookie sheet.
Repeat until all chicken is coated.
Bake for about 15 minutes, or until chicken is no longer pink.
Dip chicken in sticky fingers sauce and cover completely.
