FIRED CHICKEN FINGERSThis is an easy, healthy alternative to drive-thru chicken nuggets ~ and the kids will be equally as satisfied!
I served my Fried Chicken Tenders alongside Tricolor Cous Cous that I cooked with chicken stock and then tossed with a few pats of butter, grated cheese, salt, pepper, and diced fresh zucchini (always sneaking in fresh veggies!). Enjoy!
6 chicken breasts, cut into strips (or use the chicken tenders from your butcher)
1 cup buttermilk (If you don't have buttermilk, you can use regular milk. Buttermilk just adds a slightly different flavor & naturally tenderizes the chicken when it soaks.)
2 cups flour
2 tsp salt
2 tsp garlic powder
1 tsp black pepper
1/2 - 1 tsp cayenne pepper (optional)
Peanut Oil for frying
Cut & trim your chicken as needed. Combine the buttermilk, beaten egg, and 1 tsp. of garlic powder. Soak the chicken in this mixture for 1-3 hours in the fridge. In a large resealable baggy, combine the dry ingredients thoroughly. Bread the chicken strips in the flour mixture. Fry each strip in the peanut oil, turning only once. When removing from the pan, drain on a paper towel and immediately dust with grated cheese.
NOTE: If you want a fluffier crust, you could add 1 tsp of baking powder to the flour mixture.
Also, if you are using regular milk, you may omit the marinating step.