Chicken Fingers

1. 1

   Wash chicken breast; debone and cut into 1 to 2 inch strips, following the grain while cutting the meat.

2. 2

   Marinate in buttermilk overnight or for a few hours.

3. 3

   Beat egg until fluffy (can add a few drops of water).

4. 4

   Dip each strip in egg mixture, then shake each one in a small paper bag containing the flour, salt and pepper.

5. 5

   Deep fat fry at 250u00b0 to 300u00b0 until golden brown or in skillet with oil.

6. 6

   Drain on paper towel.

No additional tips available.