Breaded Chicken Fingers
Time: 2 hours 30 minutes
Yield: 8 servings
Biting into Breaded Chicken Fingers, you’ll immediately get a feeling of nostalgia for trips to the shore, to the carnival, or to your local burger joint. It has the crunch, the juicy inside, the seasoned coating, and the fried flavor that you love. Make sure you get your favorite condiments and dipping sauces, because Breaded Chicken Fingers are perfect for dipping into just about everything. For extra nostalgia, make sure you get those red baskets they are traditionally served in.
In a small bowl, whisk to combine the egg, buttermilk, and garlic powder.
Pour mixture into a large resealable zipper bag.
Add the chicken strips to the bag and seal it well, massaging it so the chicken is completely coated.
Refrigerate the chicken for at least 2 hours and up to 4 hours.
In another large resealable zipper bag, combine the flour, bread crumbs, salt, and baking powder.
Remove the chicken strips from the refrigerator and drain, discarding the marinade mixture.
Put the chicken strips in the bag with the flour mixture.
Seal the bag well and shake to fully coat the chicken strips with the flour mixture.
In a large cast-iron skillet, heat the oil to 375 degrees F.
Carefully place the flour-coated chicken into the hot oil in batches; working in batches so as to not cool the oil. Be careful to not let any oil splash on you.
Cook until the outside is golden brown, the juices run clear and no pink remains in the chicken, about 6-8 minutes.
Remove the chicken from the oil and place them on a stack of paper towels to drain.