Recipe courtesy of Deb Jones
Show: Cooking Live
Total:
4 hr 30 min
Active:
4 hr
Level:
None

Ingredients

Directions

Flatten chicken breasts and slice into large strips. Place in a large bowl and cover completely with buttermilk. Refrigerate 4 to 6 hours.

Fill a pie plate or large shallow bowl with flour, season with salt and pepper. Heat two skillets with about a 1/2-inch of oil. While the oil is heating, coats the chicken fingers with the seasoned flour.

Fry chicken in the oil until done (oil should not cover the top of the breasts), about 10 minutes per batch.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

General Gilbert's California Fried Chicken with Pan Gravy

Recipe courtesy of Melissa Gilbert

Chicken Fried Steak and Gravy

Recipe courtesy of Trisha Yearwood

Spicy Asian Chicken Lollipops

Recipe courtesy of Guy Fieri

Chicken Marsala

Recipe courtesy of Tyler Florence

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Easy Chicken Mole

Recipe courtesy of Marcela Valladolid

Roman-Style Chicken

Recipe courtesy of Giada De Laurentiis

Chicken Marsala

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.