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Chicken Fingers Recipe

Photo by: Taste of Home

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Almost everyone in my family requests this golden breaded chicken as their birthday dinner entree. I begin marinating the chicken strips early in the day to cut down on last-minute fuss.—Charlotte Baillargeon, Hinsdale, Massachusetts

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6 Servings
Prep: 15 min. + marinating Cook: 20 min.

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.

Chicken Fingers published in Quick Cooking July/August 1998, p7

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Ingredients