Tuesday, May 24, 2011

Fried Chicken Fingers

Handsome loves fried chicken! I could make it once a week and he'd never get tired of it. This recipe is basically how his mom always fries it, though I added in the seasoning. It's a very simple recipe, and it makes fabulous chicken. The leftovers are even good cold, straight out of the fridge!

Fried Chicken

2 pounds boneless, skinless chicken breasts
2 cups buttermilk
2 cups self-rising flour
2 teaspoons salt-free lemon-pepper seasoning
Canola or vegetable oil for frying

Slice the chicken breasts into strips, about 4 per breast. Marinate in buttermilk for 30 minutes or until you're ready to use it (up to 6 hours). Heat the oil about 2 inches deep in a large skillet until a tiny pinch of flour sizzles when you sprinkle it in. Combine flour and seasoning in a shallow dish. Working a piece at a time, remove chicken from buttermilk and dredge in the flour mixture. Place carefully in hot oil. Fry for 4-5 minutes until golden brown, then flip to second side. Cook for an additional 3-4 minutes. Remove to paper towels to drain. Serve with your favorite dipping sauce.

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