CHICKEN FINGERS RECIPE

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▢vegetable oil ▢2 pounds chicken breast cut into strips ▢1½ cups buttermilk ▢2 cups all-purpose flour ▢2 teaspoons garlic salt (with parsley flakes) ▢dash pepper ▢¼ teaspoon baking powder ▢3 eggs

Ingredients

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Add buttermilk to a bowl and let chicken strips sit in buttermilk for about 20 minutes.

Instructions

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Heat oil on medium-high heat in a pan (about 350°F). While oil is heating, add flour, garlic salt, pepper, and baking powder to another bowl (and mix together) and the beaten eggs to a third bowl.

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Take chicken strips out of the buttermilk bowl and then place into the flour mixture, then into the egg mix, and then back into the flour mix.

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Fry chicken pieces in oil for 7-9 minutes on each side (or until golden brown). The internal temperature of the chicken should be 165°F.

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Place on a paper towel-lined plate to drain excess oil. Serve warm with dipping sauce.  Enjoy!

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