Close
Ingredients
| chicken breasts: 6 breasts (halved) |
| eggs: 1 (beaten) |
| buttermilk: 1 cup |
| garlic powder: 1 1/2 tsp |
| all-purpose flour (unsifted): 1 cup |
| italian seasoned bread crumbs: 1 cup |
| salt: 1 tsp |
| baking powder: 1 tsp |
| canola oil - for deep fat frying (for frying) |
Chicken Fingers
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- Cut chicken into 1/2 inch strips.
- Place chicken strips in a large zip-top bag.
- Mix together the beaten egg, buttermilk, and garlic powder; pour over the chicken stips in the bag; seal and refrigerate for 4 hours.
- In another large zip-top bag, add flour, breadcrumbs, salt, and baking powder; combine well.
- Drain chicken and discard the buttermilk mixture.
- Place chicken strips in the bag with the flour mixture; seal bag and shake to coat In an electric skillet, heat oil to 375 degrees.
- Fry chicken strips in batches for 4-5 minutes or until golden brown.
- Drain on paper towel lined plates.