Cut the chicken into 1/2-in strips. IN a large resealable plastic bag, combine the egg, buttermilk and garlic powder; add the chicken. Seal bag; turn to coat. Refrigerate for 2-4 hours.
In another large resealable plastic bag, combine the flour, bread crumbs, salt and baking powder. Drain chicken, discarding buttermilk mixture. Place chicken in the bag with the flour mixture; seal 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.
Originally Submitted
10/5/2008
0 Out of 5 from
0 reviews
You can add this Chicken Fingers recipe to your own private DesktopCookbook.