CHICKEN FINGERS
CHICKEN FINGERS

From:cool_mom1@webtv.net">(Norma)

  • 6 boneless skinless breasts halves
  • 1 egg beaten
  • 1 c. buttermilk
  • 1 1/2 tsp. garlic powder
  • 1 c. flour
  • 1 c. seasoned bread crumbs
  • 1 tsp. salt
  • 1 tsp. baking powder
  • oil for frying

    Cut chicken in 1/2 in. strips.
    Place in a large re-sealable plastic bag.
    Combine egg, buttermilk and garlic powder; pour over chicken.
    Seal and refrigerate for 2 to 4 hours.
    In another large resealable plastic bag--combine flour, bread crumbs, salt and baking powder.
    Place chicken in the bag with the flour mixture; seal and shake to coat.
    In an electric skillet, heat oil to 375º.
    Fry the chicken in batches for 4 to 5 minutes or until golden brown .
    Drain on paper towels.
    Yield 6 servings.