Today's Flavor with Chef Nikki Shaw

Blog > 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 a 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

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