Chicken Fingers Thursday, August 7, 2014


4 boneless skinless chicken breasts, cut into strips
1 cup flour
1 cup buttermilk
1 egg, lightly beaten
1 cup breadcrumbs (seasoned or not, your preference)
2 tablespoon olive oil
1 tablespoon butter
salt and pepper to taste

Note: chicken tenders work fine if they are on sale


Beat the egg and buttermilk together, and season lightly with salt and pepper. Also season the flour with a teaspoon each of salt and pepper.
Dip the chicken strips into the flour first, then the buttermilk, then the breadcrumbs.
Heat the olive oil over medium heat, add butter and allow butter to melt. Cook the breaded strips for about 5 minutes per side, or until golden brown and cooked through. Serve with your choice of dipping sauce.


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