Crispy Breaded Chicken Fingers Recipe

Ingredients

• 6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 1 egg, beaten
• 1 cup buttermilk
• 1.5 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

Instructions

1. In a large resealable bag, combine chicken strips with a mixture of egg, buttermilk, and garlic powder prepared in a separate bowl. Seal the bag and refrigerate for 2 to 4 hours to marinate.
2. In another large resealable bag, mix together flour, bread crumbs, baking powder, and salt until well combined.
3. Take the chicken out of the refrigerator, drain off the buttermilk mixture and throw away. Put the chicken in the flour mixture bag; close it tightly, then shake to coat each piece evenly.
4. Heat oil in a large, heavy skillet until it reaches 375 degrees F (190 degrees C).
5. Carefully put the breaded chicken into the hot oil in the skillet. Fry until golden brown and the juices run clear, showing they are cooked through. Put chicken on a plate covered with paper towels to remove excess oil. A thermometer should show 165 degrees F (74 degrees C) when put in the center of the chicken.

Nutrition

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