Chicken Fingers (D-V-O) Recipe #328210
Chicken fingers made from boneless chicken breasts. Simple to put together and resting time is 2-4 hours in fridge.
by Nana Lee
2¼ hours | 10 min prep
SERVES 8
- 6 medium skinless boneless chicken breast halves, cut into 1/2 inch strips
- 1 egg, beaten
- 1 cup buttermilk
- 1 1/2 teaspoons garlic powder
- 1 cup all-purpose flour
- 1 cup seasoned bread crumbs
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 quart oil (for frying)
- 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, res-ealable 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.
- Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
- Carefully place coated chicken in hot oil.
- Fry until golden brown and juices run clear.
- Drain on paper towels.
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5 stars