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    CHICKEN FINGERS


    Source of Recipe


    * Quick Cooking – July/August 1998

    Recipe Introduction


    family favorite!!!!

    List of Ingredients




    6 boneless skinless chicken breast halves
    1 egg, beaten
    1 cup buttermilk
    1-1/2 teaspoons garlic powder
    1 cup all-purpose flour
    1 cup seasoned bread crumbs
    1 teaspoon salt
    1 teaspoon baking powder
    Oil for frying

    Recipe



    Cut chicken into ½-in, strips; place in a large re-sealable plastic bag. Combine egg, buttermilk and garlic powder; pour over chicken. Seal and refrigerate for 2-4 hours. In another large re-sealable plastic bag, combine flour, bread crumbs, salt and baking powder. Drain chicken, discarding buttermilk mixture. Place chicken in the bag with the flour mixture; seal and shake to coat. In an electric skillet, ( I used my deep fat fryer), heat oil to 375 degrees. Fry chicken in batches for 4-5 minutes or until golden brown. Drain on paper towels. Yield: 6 servings.

 

 

 

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