Breaded Chicken Fingers Recipe

• 6 x skinless, boneless chicken breast halves cut into 1/2 inch strips
• 1 x egg, beaten
• 1 c. buttermilk
• 1 1/2 tsp garlic pwdr
• 1 c. all-purpose flour
• 1 c. seasoned bread crumbs
• 1 tsp salt
• 1 tsp baking pwdr
• 1 quart oil for frying

1. 1 Place chicken strips into a large, resealable plastic bag.
2. In a small bowl, mix the egg, buttermilk and garlic pwdr.
3. Pour mix into bag with chicken.
4. Seal, and chill 2 to 4 hrs.
5. 2 In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking pwdr.
6. Remove chicken from refrigerator, and drain, discarding buttermilk mix.
7. Place chicken in flour mix bag.
8. Seal, and shake to coat.
9. 3 Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
10. 4 Carefully place coated chicken in warm oil.
11. Fry till golden and juices run clear.
12. Drain on paper towels.

skinless, egg, buttermilk, garlic, flour, bread crumbs, salt, baking pwdr, oil

Taken from cookeatshare.com/recipes/breaded-chicken-fingers-91727 (may not work)