Double Coated Fried Chicken Fingers

• 2 lbs chicken cutlets
• 16oz buttermilk
• 32oz peanut oil
• 4cups All purpose flour(throw out remaining)
• For flour mix:
• 4 tablespoons garlic powder
• 6 tablespoons onion powder
• 3 tablespoons kosher salt
• 2 tablespoons black pepper
• For Buttermilk:
• 2 tablespoons garlic powder
• 2 tablespoons onion powder

1. 1st clean the chicken cutlets.
2. Slice the cutlets into strips that are about 4-5 inches.
3. (you should get about 3-4 strips per cutlet)put aside.
4. Season the strips w/ a pinch of salt and pepper-lightly. put aside
5. In a large bowl pour in your flour, salt,pepper,garlic and onion powder and mix together.
6. In a flat bowl or plate mix your buttermilk,garlic powder and onion powder together.
7. Take the strips and dredge them in the buttermilk. Then coat them with the flour mix.
8. It should feel sticky. Repeat the Dredging and coating again. (each strip should be double coated with this combo).
9. Repeat this method until all strips are done.
10. Heat your oil in a large pot.
11. Make sure your oil is ready and hot, if not the chicken will be cold and soggy and become not crispy.
12. Test the oil. I use one piece of chicken to see if ready and if it sizzles its ready.
13. Deep fry to a golden brown texture.
14. Place the fried chicken strips on paper towel and let cool. Caution they will be extremely hot so please let them cool.
15. Dipping sauce
16. I buy Knorrs Roasted Chicken gravy(the dry package and add sauteed mushrooms to the gravy and some fresh Italian parsley).
17. Serve with Country Mashed potatoes and the gravy.
18. Enjoy

chicken cutlets, buttermilk, peanut oil, out remaining, flour, garlic powder, onion powder, kosher salt, black pepper, buttermilk, garlic, onion powder

Taken from www.epicurious.com/recipes/member/views/double-coated-fried-chicken-fingers-50084549 (may not work)