Snappy Chicken Fingers

A kid pleaser for sure -- 2 to 102. Crispy on the outside, moist and tender on the inside. My family likes to "dip" in a seafood cocktail sauce. Time to prepare does not include 2 to 4 hours in refrigerator.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 6  boneless skinless chicken breasts, cut into 1/2 inch strips
• 1  egg, beaten
• 1  cup buttermilk
• 1 1⁄2 teaspoons garlic powder
• 2  dashes  hot sauce (I use Tabasco)
• 1  cup all-purpose flour
• 1  cup  seasoned dry bread crumb
• 1  teaspoon salt
• 1  teaspoon paprika
• 1  teaspoon baking powder

Directions

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