Breaded Chicken Fingers

• servings: 8 servings
• active time: 20 minutes
• total time: 2 hours 30 minutes

Ingredients

6 skinless, boneless chicken breast halves - cut into 1/2 inch strips

1 egg, beaten

1 cup buttermilk

1 ½ teaspoons garlic powder

1 cup all-purpose flour

1 cup seasoned bread crumbs

1 teaspoon baking powder

1 teaspoon salt

1 quart oil for frying

Directions

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.

Mix together flour, bread crumbs, baking powder, and salt in another large, resealable plastic bag.

Remove chicken from the refrigerator; drain and discard buttermilk mixture. Place chicken in the bag with flour mixture; seal, then shake to coat.

Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).

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).

Nutrition

• Calories: 346 kcal
• Total Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0 g
• Cholesterol: 79 mg
• Sodium: 704 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 25 g