Chicken Fingers Recipe
6 boneless skinless chicken breasts (6 ounces each)
1 egg, lightly 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
Minced fresh parsley, optional
1. Cut the chicken into 1/2-inch strips; in a shallow dish, whisk together the egg, buttermilk, and garlic powder; add the chicken.
Cover and chill for 2-4 hours after turning to coat.
2. Drain and toss out the marinade. Combine the flour, bread crumbs, salt, and baking powder in a shallow dish; add the chicken. Toss to evenly coat.
3. Heat oil to 375° in a deep cast-iron or electric skillet. Fry the chicken in batches for 4-5 minutes, until golden brown on all sides.
6 ounce-weight: 363 calories, 6g fat (2g saturated fat), 131mg cholesterol,
882mg sodium, 32g carbohydrate (3g sugars, 1g fiber), 42g protein.