I hope everyone had a great holiday weekend. I am actually on vacation this week, at home, trying to potty train my 3and 1/2 year old and I am failing miserably. Any advice or tips welcome. But back to the food. These crispy,crunchy, and delicious chicken fingers are from a great blog, one I really love and have bookmarked numerous recipes to try and this is the first, and that blog is Coleen's Recipes. Coleen lives in Allaska, how cool is that, no pun intended. So, if you haven't already, please visit her. These chicken fingers were moist and extra crunchy and my whole family inhaled them. They were just as good the next day. So, in my book, these are a "keeper".
6 boneless, skinless chicken breasts
2 cups buttermilk
1 tsp garlic powder
2 cups flour
2 eggs, beaten
1 tsp salt
1/2 tsp pepper
1/2 tsp onion powder
Combine buttermilk, eggs and garlic powder in a large ziploc bag. Cut the chicken into long half inch strips and put them in the same ziploc bag. Refrigerate until ready to cook(at least 2 hours).
In another ziploc bag combine flour,salt,pepper and onion powder. Shake up, to mix well.
When it is time to cook, follow these steps:
1. Drain chicken(saving liquid) and coat chicken in flour mixture.
2. Shake off excess flour and put back in liquid again.
3. Repeat step one, then discard buttermilk liquid.
4. Fry chicken until golden brown. Keep warm in the oven.
Trust me, this is a great recipe and not just for everyday dinner but make a bunch, for your next party and serve them with some ranch dipping sauce or your favorite hot sauce and watch them disappear. Thanks Coleen, for a great recipe that will become a regular in my house. And a special thanks to Donna over at My Tasty Treasures, for the two awards. I appreciate them.
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