Chicken Fingers

1. 1

   Cut chicken into 1/2 inch strips.

2. 2

   Place chicken strips in a large zip-top bag.

3. 3

   Mix together the beaten egg, buttermilk, and garlic powder; pour over the chicken stips in the bag; seal and refrigerate for 4 hours.

4. 4

   In another large zip-top bag, add flour, breadcrumbs, salt, and baking powder; combine well.

5. 5

   Drain chicken and discard the buttermilk mixture.

6. 6

   Place chicken strips in the bag with the flour mixture; seal bag and shake to coat In an electric skillet, heat oil to 375 degrees.

7. 7

   Fry chicken strips in batches for 4-5 minutes or until golden brown.

8. 8

   Drain on paper towel lined plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.