Today's Flavor with Chef Nikki Shaw
Fun Friday CRISPY FRIED CHICKEN FINGERS
6 boneless, skinless chicken breasts
3 cups buttermilk
2 eggs, beaten
½ cup milk
2 cups flour
1 tablespoon garlic powder
2 teaspoons seasoned salt
2 teaspoons pepper safflower oil
1. Cut each piece of chicken lengthwise into 4 strips. Place chicken & buttermilk in a large bowl, then refrigerate for 2 hours. Remove chicken from buttermilk & pat dry with paper towels. In a bowl, whisk together eggs & milk. In plastic bag combine flour, garlic powder, seasoned salt & pepper.
2. In a large heavy skillet, heat 1-inch of oil on medium-high heat (350 degrees). Working in batches, coat chicken in egg mixture first. Then, coat chicken in flour mixture.
3. Fry the first batch of chicken for 10-12 minutes, turning once halfway through cooking time. Remove chicken from oil & place on paper towels.
servings: 6 / prep time: 2 hours / cook time: 25 minutes