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    Breaded Chicken Fingers


    Source of Recipe


    Unkown

    Recipe Introduction


    Plan ahead…..needs to marinate in refrigerate for 2-4 hours.

    Yield: makes 6 servings

    6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
    Egg substitute equivalent to 1 egg
    1 cup buttermilk
    1 1/2 teaspoons garlic powder
    1 cup all-purpose flour
    1 cup dried bread crumbs, seasoned
    1 teaspoon baking powder

    Place chicken strips into a large resealable plastic bag. In a small bowl combine the egg, buttermilk and garlic powder. Mix together, and then pour mixture into bag with chicken. Seal and refrigerate for 2 to 4 hours.

    In another large resealable plastic bag mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal and shake to coat.

    In a large skillet, heat oil. Add chicken and fry in hot oil until golden brown and juices run clear. Drain on paper towels and serve.

    Per Serving: 266 Calories; 3g Fat; 30g Protein; 28g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; sodium 474mg.

 

 

 

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