Chicken Fingers
“Almost everyone in my family requests these golden chicken fingers 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
| Servings | Prep Time | Cook Time |
| 6servings | 15minutes + marinating | 20minutes |
| Servings | Prep Time |
| 6servings | 15minutes + marinating |
| Cook Time |
| 20minutes |
Ingredients
- 6 boneless skinless chicken breasts 6 ounces each
- 1 egg lightly beaten
- 1 cup buttermilk
- 1-1/2 tsp garlic powder
- 1 cup all-purpose flour
- 1 cup seasoned bread crumbs
- 1 tsp salt
- 1 tsp baking powder
- Oil for frying
- minced fresh parsley optional
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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.
- Drain and discard marinade. In another shallow dish, combine the flour, bread crumbs, salt and baking powder; add chicken. Toss to coat.
- In a deep cast-iron or electric skillet, heat oil to 375°. Fry the chicken in batches until golden brown on both sides, 4-5 minutes. Drain on paper towels. If desired, sprinkle with parsley.
Recipe Notes
Nutrition Facts
6 ounce-weight: 363 calories, 6g fat (2g saturated fat), 131mg cholesterol, 882mg sodium, 32g carbohydrate (3g sugars, 1g fibre), 42g protein.
