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Chicken >> Chicken Fingers
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Chicken >> Chicken Fingers


1 Cup Buttermilk 1 Large Egg, Beaten 1 Tablespoon Garlic Powder 6 Whole Boneless, Skinless Chicken Breasts 1 Cup All-purpose Flour 1 Cup Seasoned Bread Crumbs 1 Teaspoon Salt 1 Teaspoon Baking Powder Vegetable Oil
In A Zip-lock Bag, Place 1 Chicken Breast And Seal Bag Part Way.
Pound Chicken Until Flat And About ¼ To ½ Inch Thick.
After All Chicken Has Been Flattened, Cut Into Strips And Place In Another Zip-lock Bag.
Mix The Buttermilk,garlic Powder, And Beaten Egg Together.
Pour Mixture Into Chicken Bag And Seal.
Place In Refrigerator And Let Marinate For 4 To 6 Hours.
(the Longer It Sits, The Stronger The Garlic Flavor Will Be.) In Yet Another Zip-lock Bag, Combine Flour, Bread Crumbs, Salt, And Baking Powder.
Seal Bag And Shake To Mix.
After Marinating Chicken, Place A Few Pieces Of Chicken Into The Flour Mix Bag,seal And Shake To Coat Meat.
Fry In Pan Of Heated Oil Until Browned, About 7 Minutes Usually.
Remove Meat And Drain On Paper Towels.
Repeat Until All The Chicken Is Cooked.

Serves 6 To 8. You can serve with your family and friends.
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