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 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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