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Chicken Fingers

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“A favorite of ours. We dip these in Ranch dressing, marinara, honey mustard dressing, or ketchup. Marinate 4 hours.”
READY IN:
45mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cut chicken into 1/2 inch strips.
  2. Place chicken strips in a large zip-top bag.
  3. Mix together the beaten egg, buttermilk, and garlic powder; pour over the chicken stips in the bag; seal and refrigerate for 4 hours.
  4. In another large zip-top bag, add flour, breadcrumbs, salt, and baking powder; combine well.
  5. Drain chicken and discard the buttermilk mixture.
  6. Place chicken strips in the bag with the flour mixture; seal bag and shake to coat In an electric skillet, heat oil to 375 degrees.
  7. Fry chicken strips in batches for 4-5 minutes or until golden brown.
  8. Drain on paper towel lined plates.

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