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Breaded Chicken Fingers Recipe

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This recipe for Breaded Chicken Fingers, by , is from The Anderson/Tarpley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



6 skinless, boneless chicken breast halves-cut into " strips
1 egg beaten
1 cup buttermilk
1 teaspoons garlic powder
1 cup all-purpose flour
1 cup bread crumbs
1 teaspoon salt
1 teaspoon baking powder
oil for fying

1. Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2-4 hours.

2. 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.

3. Heat oil in a large, heavy skillet to 375.

4. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels and place on rack to keep chicken strips crispy.




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