Snappy Chicken Fingers

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts, cut into 1/2 inch strips
• 1 egg, beaten
• 1 cup buttermilk
• 1 1/2 teaspoons garlic powder
• 2 dashes hot sauce (i use tabasco)
• 1 cup all-purpose flour
• 1 cup seasoned dry bread crumb
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon baking powder

Recipe

• 1 place chicken strips into a large resealable plastic bag.
• 2 in a small bowl combine the egg, buttermilk, garlic powder and tabasco sauce.
• 3 mix together, then pour mixture into bag with chicken.
• 4 seal and refrigerate for 2 to 4 hours.
• 5 in another large resealable plastic bag mix together the flour, bread crumbs, salt, paprika and baking powder.
• 6 remove chicken from refrigerator and drain, discarding buttermilk mixture.
• 7 place chicken in flour mixture bag.
• 8 seal and shake to coat.
• 9 in a large skillet, heat oil.
• 10 add chicken and fry in hot oil until golden brown and juices run clear.
• 11 drain on paper towels and serve.