Chicken Fingers

I love chicken fingers...Mike not so much. But he does enjoy these. The key to this recipe is soaking them in buttermilk. You have to do it, and you not substitute with regular milk.

After they are done frying, I melt some butter in a bowl and add hot sauce (only Frank's hot sauce please!). Then I roll them around and let them sit a minute or two. Sometimes I add some parmesan cheese too. Or i buy a bottle of arizona ranch sauce from quaker steak and lube.

For a new twist I tried this honey ginger sauce: sauce recipe

I want to do garlic and butter next time.

We usually eat these with a salad or make wraps. They are great the next day too (cold).

Here is the recipe:

Ingredients

* 6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
* 1 egg, beaten
* 1 cup buttermilk
* 1 cup all-purpose flour
* 1 cup seasoned bread crumbs
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1 quart oil for frying

Directions

1. Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, and buttermilk. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 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 degrees F (190 degrees C).
4. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

Recipe found here