Buttermilk Fried Chicken Fingers

Total Time:
4 hr 30 min
Prep:
4 hr
Cook:
30 min
Ingredients
  • 6 boneless skinless chicken breasts
  • Buttermilk
  • Flour, for dredging
  • Salt and pepper
  • Vegetable oil
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.


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