Buttermilk Fried Chicken Fingers

Total Time:
4 hr 30 min
Prep:
4 hr
Cook:
30 min
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.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    More Recipes and Ideas

    Not what you're looking for? Try:

    Fried Chicken, Emeril Style

    Recipe courtesy of Emeril Lagasse