Chicken Fingers


6 boneless skinless chicken breasts (6 oz each) • 1 egg, beaten • 1 cup buttermilk • 1-1/2 teaspoons garlic powder • 1 cup all-purpose flour • 1 cup bread crumbs • 1 teaspoon salt • 1 teaspoon baking powder • Oil for frying • Minced fresh parsley, optional


1. Cut the chicken into 1/2-in. strips; Combine the egg, buttermilk and garlic powder in a shallow dish; add chicken. Turn to coat.; cover and refrigerate for 2-4 hours. 2. Drain and discard marinade.
In every other shallow dish, integrate the flour, bread crumbs, salt and baking powder; add chicken. Toss to coat. 3. In a deep cast-iron or electric skillet, heat oil to 375°. Fry the chicken in batches till golden brown on each sides, 4-5 minutes. Drain on paper towels. If desired, sprinkle with parsley.

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