Chicken Fingers Recipe

Ingredients

6 boneless skinless chicken breasts (6 ounces each)

1 egg, lightly beaten

1 cup buttermilk

1-1/2 teaspoons garlic powder

1 cup all-purpose flour

1 cup seasoned bread crumbs

1 teaspoon salt

1 teaspoon baking powder

Oil for frying

Directions

Cut the chicken into 1/2-in. strips; In a large resealable plastic bag, combine the egg, buttermilk and garlic powder; add chicken. Seal bag and turn to coat.; refrigerate for 2-4 hours.

Drain and discard marinade. In another large resealable plastic bag, combine the flour, bread crumbs, salt and baking powder; add chicken. Seal bag and toss to coat.

In an electric skillet, heat oil to 375°. Fry the chicken in batches for 4-5 minutes or until golden brown on both sides. Drain on paper towels. Yield: 6 servings.

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