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BREADED CHICKEN FINGERS

Recipe from: Polly
Serves 6

6 skinless, boneless chicken breast halves cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup dried bread crumbs, seasoned
1 teaspoon salt
1 teaspoon baking powder

Place chicken strips into a large resealable plastic bag.
In a small bowl combine the egg, buttermilk and garlic powder.
Mix together, then pour mixture into bag with chicken.
Seal and refrigerate for 2 to 4 hours.
In another large resealable plastic bag mix together the flour, bread
crumbs, salt and baking powder.
Remove chicken from refrigerator and drain, discarding buttermilk mixture.
Place chicken in flour mixture bag.
Seal and shake to coat.
In a large skillet, heat oil.
Add chicken and fry in hot oil until golden brown and juices run clear.
Drain on paper towels and serve.

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Sesame Jack Chicken Strips (T.G.I.Friday's copykat recipe)

Source-RDJ Site
submitted by Betty G.

15 chicken tenders
3/4 cup flour
1 1/4 cup cornmeal
1/2 cup breadcrumbs
1/2 t. salt
3 T. sesame seeds
1 cup buttermilk

Combine dry ingredients; dredge chicken tenders in flour mixture, dip into buttermilk;
them dredge again in flour mixture. (It's easier of you use one hand to coat chicken in crumbs and the other hand for the milk.) Deep fry in 350 degree oil, drain; sprinkle with additional sesame seeds. Deep fryers work best, but you can always use a large pot & a candy thermometer to gauge the temp.

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Spicy Chicken Fingers

Sent to us by: equus3108

4 boneless skinless chicken breast halves
1/2 cup buttermilk
1 tsp. salt
1/2 tsp. hot red pepper sauce
1/2 tsp. minced garlic
6 cups vegetables oil
1/2 cup flour
2 large eggs
2 1/2 cups instant potato flakes

Cut your chicken into 3/4 inch strips, removing the
tenderloin (a white strip). In a large bowl mix chicken
strips, buttermilk, 1/2 tsp. salt, hot pepper sauce and
garlic. Let stand at room temperature 30 minutes. Drain
and discard marinade. In a large pan, heat oil to 375
degrees. Meanwhile, on a large plate, mix flour and salt.
In a medium bowl beat eggs. Place potato flakes on plate.
Coat chicken in flour, then eggs, the potato flakes. In
hot oil, fry about 8 pieces at a time, about 2 minutes, until
golden brown and cooked. Drain on paper towels. May
be served with sweet and sour sauce or blue cheese dip
(follows).

Blue Cheese Dip

1/3 cup each mayonnaise, sour cream and buttermilk
2 teaspoons vinegar
1/4 tsp. each pepper and minced garlic
4 ounces blue cheese, crumbled (1 cup)

In a small bowl, mix all but blue cheese with a whisk. Mix
well until blended. Stir in blue cheese. Serve with chicken
fingers, and raw vegetables.