Crowd-Pleasing Chicken Fingers

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Children's Outdoor Party
Crowd-Pleasing Chicken Fingers Makes 10 sandwiches Kids adore chicken fingers (and any food shaped like a finger, for that matter), but this recipe isn’t for kids alone. It works as a cocktail-party hors d’oeuvres or as a take-along for an adult picnic. A simple honey-mustard dipping sauce is all that’s needed to transform them into more elegant fare.


2 pounds boneless skinless chicken breasts 1 quart buttermilk 1 egg 2 teaspoons garlic powder, to taste 1/4 cup lemon-pepper seasoning, to taste 1 pint cooking oil 3 cups all-purpose flour, divided 3 teaspoons salt, divided 1 1/2 teaspoons		1)Rinse chicken under cold water. Pat dry with paper towels. Cut chicken into small strips, each about the size of finger. 2) Pour buttermilk into a large, non-reactive container; add egg and whisk until mixture is homogenous. Whisk in garlic powder and lemon-pepper seasoning. Add chicken pieces to buttermilk mixture and stir to coat all pieces. Cover with plastic wrap and refrigerate overnight
3) When ready to cook, pour enough oil into a heavy skillet to cover chicken pieces halfway. Heat oil to 375˚F. 4) While oil is heating, mix 1 cup flour with 1 teaspoon of the salt and 1/2 teaspoon black pepper. Remove chicken pieces from marinade and dredge in dry ingredients to coat, replenishing dry ingredients necessary. 5) Fry chicken in hot oil until well browned; turn and repeat, cooking on second side until done. Remove chicken fingers to platter or cookie sheet lined with paper towels to absorb excess grease. Sprinkle generously with salt immediately. Let chicken fingers cool completely before putting them in a closed container. Download your FREE copy of the entire picnic cookbook, "Bounty In A Basket".