Recipe courtesy of Deb Jones
Buttermilk Fried Chicken Fingers
- Total: 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.