Chicken Fingers

Chicken fingers are boneless, skinless strips of chicken that are traditionally dipped in a breading mixture and then fried, baked or grilled. Chicken fingers are most often served with French fries.

• 6 skinless, boneless chicken breast halves
• 1 egg, beaten
• 1 cup buttermilk
• 1 and 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

1. Cut chicken into 1/2 inch strips.
2. Place strips into a large, resealable plastic bag.
3. In a small mixing bowl, add egg, buttermilk and garlic powder.
4. Pour mixture into bag.
5. Add chicken to bag, seal and refrigerate for two to three hours.
6. In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder.
7. Remove chicken from refrigerator and drain, discarding buttermilk mixture.
8. Place chicken in flour mixture bag, seal, and shake to coat.
9. Heat oil in a large heavy frying pan to 375 degrees.
10. Place coated chicken in hot oil and fry until golden brown.
11. Drain on paper towels.
12. Serve with a side of fries.

• Barbecue Sauce
• Honey Mustard Dressing
• Ranch Dressing

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• At Our Table: Buttermilk Fried Chicken Tenders

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