Breaded Chicken Fingers
Ingredient
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6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
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1 egg, beaten
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1 cup buttermilk
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1 ½ teaspoons garlic powder
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1 cup all-purpose flour
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1 cup seasoned bread crumbs
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1 teaspoon baking powder
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1 teaspoon salt
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1 quart oil for frying
Direction
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Place chicken strips into a large, resealable plastic bag. Mix egg, buttermilk, and garlic powder in a small bowl. Pour mixture into the bag with chicken. Seal and refrigerate for 2 to 4 hours.
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Mix together flour, bread crumbs, baking powder, and salt in another large, resealable plastic bag.
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Remove chicken from the refrigerator; drain and discard buttermilk mixture. Place chicken in the bag with flour mixture; seal, then shake to coat.
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Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
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Carefully place coated chicken into the skillet. Fry in hot oil until golden brown and juices run clear. Transfer chicken to a paper towel-lined plate to drain. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
