6 boneless, skinless chicken breast halves
2 cup of buttermilk
1 teaspoon garlic powder
2 cups flour
2 eggs, beaten
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
Combine the buttermilk, beaten egg and garlic powder and pour it into a large Ziploc bag. Cut the chicken breast into long half inch wide strips and put them in the same Ziploc bag. Refrigerate this until you are ready to cook (or at least 2 hours). In another large Ziploc bag, combine the flour, salt, pepper and onion powder.
When it is time to cook, follow these steps:
1. Drain chicken (saving liquid) and coat chicken in flour mixture.
2. Shake off excess flour mixture and put BACK INTO liquid again.
3. Repeat step one, then THROW AWAY BUTTERMILK LIQUID
Fry chicken fingers in ½” vegetable oil until golden. Keep warm in oven.
BARBEQUE DIPPING SAUCE
1 cup ketchup
1/4 cup white vinegar
1/2 cup brown sugar
2 tablespoons chopped onion (sautéed)
1 teaspoon Worcestershire sauce
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper
1/4 teaspoon celery salt
1/2 teaspoon powdered mustard
Combine and simmer slowly for about 10 minutes.
We like barbeque flavored Chicken Fingers. To do that, I simply put one half cup of barbeque into a large frying pan, let it heat up.
Then I put the cooked chicken fingers in
the sauce and toss lightly.
NOTE: Personally, we like this recipe best with boneless, skinless chicken thighs because they are so moist. This is also excellent with chicken tenders as well.