Breaded Chicken Fingers Recipe

• 6 skinless, boneless Chicken Breast Halves (cut into 1/2 inch strips)
• 1 beaten Egg
• 1 cup All-Purpose Flour
• 3 tbsp Oil
• 1 cup Buttermilk
• 1 cup seasoned Bread Crumbs
• 1 tsp Salt
• 1 1/2 tsps Garlic Powder
• 1 tsp Baking Powder

• In a small bowl, mix together the egg, the buttermilk and the garlic powder. Places the chicken strips that you have in a large ziplock pack and pour this marinate mixture into the bag. Shake the bag a little, seal it and refrigerate for about two to four hours.
• Take another such ziplock bag and in it, combine the flour, bread crumbs, salt and baking powder. Take the chicken pieces out of the fridge, drain them and discard the buttermilk mixture. Put the chicken pieces into the bread crumb mixture and shake it well.
• Heat oil on a large skillet and carefully place the bread crumbs coated chicken in the oil when it heats up. Fry them till they turn golden brown and the juices in the chicken run clear. Remove them and drain excess oil on a paper towel