This chicken fingers recipe is made with boneless chicken strips marinated in garlicky buttermilk, then lightly breaded and deep-fried until golden.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
346 Calories
Recipe Instructions
Step 1
Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
Step 2
Place chicken strips into a large, resealable plastic bag. Mix egg, buttermilk, and garlic powder in a small bowl. Pour mixture into the bag with chicken. Seal and refrigerate for 2 to 4 hours.
Step 3
Mix together flour, bread crumbs, baking powder, and salt in another large, resealable plastic bag.
Step 4
Remove chicken from the refrigerator; drain and discard buttermilk mixture. Place chicken in the bag with flour mixture; seal, then shake to coat.
Step 5
Carefully place coated chicken into the skillet. Fry in hot oil until golden brown and juices run clear. Transfer chicken to a paper towel-lined plate to drain. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Ingredients
1 teaspoon baking powder
1 cup all-purpose flour
1 egg, beaten
1 teaspoon salt
1 cup buttermilk
1 quart oil for frying
1 cup seasoned bread crumbs
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
