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Breaded Chicken Fingers
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
150 minutes
Garlicky buttermilk marinated chicken strips, breaded and fried crispy golden.
Ingredients:
  • 6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
  • 1 egg, beaten
  • 1 cup buttermilk
  • 1.5 teaspoons garlic powder
  • 1 cup all-purpose flour
  • 1 cup seasoned bread crumbs
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 quart oil for frying
Instructions:
  • In a large resealable plastic bag, combine chicken strips with a blend of egg, buttermilk, and garlic powder from a small bowl. Seal the bag and refrigerate for 2 to 4 hours.
  • Combine flour, bread crumbs, baking powder, and salt in a large resealable plastic bag.
  • Take the chicken out of the refrigerator and drain off the buttermilk mixture. Transfer the chicken to the bag with the flour mixture, seal the bag, and shake well to coat the chicken evenly.
  • In a spacious, sturdy skillet, warm up oil until it reaches 375 degrees F (190 degrees C).
  • Gently add the breaded chicken to the skillet and fry in hot oil until golden brown and juices are clear. Place the chicken on a paper towel-lined plate to drain excess oil. Ensure the internal temperature reaches a minimum of 165°F (74°C) using an instant-read thermometer.

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