BBQ Chicken Fingers |
| Name: |
Cindy Caudill |
| Base: |
Vilseck Germany |
| Recipe: |
3 pounds skinned and boned chicken breasts
3 cups all-purpose flour
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons pepper
3/4 teaspoon garlic powder
2 cups buttermilk
3/4 cup honey smoke barbecue sauce
2 large eggs
Vegetable oil
Honey smoke barbecue sauce
Cut each chicken breast into 3- x 1-inch strips, and set aside.
Combine flour and next 3 ingredients in a large shallow dish.
Whisk together buttermilk, 3/4 cup barbecue sauce, and eggs in a bowl. Dredge chicken pieces in flour mixture; dip in buttermilk mixture, and dredge again in flour mixture. (If flour gets gummy, just press into chicken pieces.)
Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°.
Fry chicken, in batches, 5 to 7 minutes or until golden. Drain on wire racks over paper towels. Serve with extra barbecue sauce.
FANTASTIC for New Year's party or Superbowl!!! |
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