BREADED CHICKEN FINGERS

BREADED CHICKEN FINGERS
“This garlicky, lightly breaded chicken strips just require a buttermilk marinade before a quick sauté. Teamed with your favorite dipping sauce or serve alone. These put store bought chicken nuggets to shame,”


6 skinless, boneless chicken breast halves cut into ½-inch strips
1 egg, beaten
1 cup buttermilk
1-1/2 tsp. garlic powder
1 cup all-purpose flour
1 cup seasoned breadcrumbs
1 tsp. salt
1 tsp. baking powder
1 quart oil for frying


Place chicken strips into a large resealable 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 resealable 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 skillet to 375^.

Carefully place coated chicken in hot oil. Fry until golden brown and juices runs clear. Drain on paper towel.


Yield: 8 servings.