Chicken Fingers Recipe

First things first, toss those chicken strips into a resealable plastic bag - the bigger the better. Then, in a separate small bowl, whip up a mixture of egg, buttermilk, and garlic powder. Pour that goodness into the bag with the chicken, seal it up, and pop it in the fridge for a couple of hours. Trust me, the longer you let it marinate, the better the flavor.

Next, in another resealable plastic bag, combine flour, bread crumbs, salt, and baking powder. When you're ready to fry, take out the marinated chicken from the fridge and drain off the buttermilk mixture. Toss the chicken into the flour mixture bag, seal it, and give it a good shake to coat those strips real good.

Now, it's time to get that oil hot and ready in a heavy skillet - around 375 degrees F is what you're aiming for. Carefully drop those coated chicken strips into the hot oil and fry them up until they're beautifully golden brown and the juices run clear. Once they're done, drain them on some paper towels and get ready for a flavor explosion in your mouth.

I never knew how easy it was to make this classic dish, and it brings back so many memories of family gatherings with my grandparents. Give it a try and let me know what you think! Enjoy, my fellow foodies!.

Sophia (collins-sophia)

Washington, D.C., United States

Rediscover tradition with a modern twist! My recipes blend time-honored flavors with today's tastes. Whether honoring your heritage or exploring world cuisines, you're in the right place. Let's make culinary magic, one recipe at a time.

Ingredients

• Canola oil

• Qty. 6 tablespoons (84g)

• Chicken Cutlets

• Qty. 1 pound (454g)

• Salt

• Qty. 8g

• Pepper

• Qty. 4g

• All purpose flour

• Qty. 0.5 cup (63g)

• Eggs

• Qty. 2 units (86g)

• BREAD CRUMBS

• Qty. 1 cup (108g)

• Barbecue sauce

• Qty. 1 cup (279g)

• Carrots

• Qty. 2 units (122g)

• Celery

• Qty. 4 stalks (160g)

Price