Chicken Fingers


6 boneless skinless chicken breasts (6 oz each)
• 1 egg,
• 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


. 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.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top