Buttermilk Fried Chicken Fingers

1. 1

   Flatten chicken breasts and slice into large strips.

2. 2

   Place in a large bowl and cover completely with buttermilk.

3. 3

   Refrigerate 4 to 6 hours.

4. 4

   Fill a pie plate or large shallow bowl with flour, season with salt and pepper.

5. 5

   Heat two skillets with about a 1/2-inch of oil.

6. 6

   While the oil is heating, coats the chicken fingers with the seasoned flour.

7. 7

   Fry chicken in the oil until done (oil should not cover the top of the breasts), about 10 minutes per batch.

* Per serving · 4 servings · Values may vary.

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