Chicken Fingers

1. 1

   Cut the chicken into 1/2-inch strips.

2. 2

   Place in a large resealable plastic bag.

3. 3

   Combine egg, buttermilk and garlic powder.

4. 4

   Pour over chicken.

5. 5

   Seal and refrigerate for 2 to 4 hours.

6. 6

   In another large resealable plastic bag, combine flour, bread crumbs, salt and baking powder.

7. 7

   Drain chicken, discarding buttermilk mixture.

8. 8

   Place chicken in the bag with the flour mixture; seal and shake to coat.

9. 9

   Fry the chicken in batches for 4 to 5 minutes or until golden brown.

10. 10

    Drain on paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.