Buttermilk Fried Chicken Fingers

Serves: 3

Ewell Douglas

1 January 1970

Based on User reviews:

56

Spice

44

Sweetness

55

Sourness

37

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

6

Boneless Skinless Chicken Breasts

1

Buttermilk

1

Flour (for dredging)

1

Salt

1

Black Pepper

1

Vegetable Oil

Directions:

1

Flatten chicken breasts and slice into large strips

2

Place in a large bowl and cover completely with buttermilk

3

Refrigerate 4 to 6 hours

4

Fill a pie plate or large shallow bowl with flour, season with salt and pepper

5

Heat two skillets with about a 1/2-inch of oil

6

While the oil is heating, coats the chicken fingers with the seasoned flour

7

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