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Category: Poultry I
Prep Time: Cook Time: Total Time:
3 lbs skinned and boned chicken breasts
3 cups all-purpose flour
1 1/2 tsp seasoned salt
1 1/2 tsp pepper
3/4 tsp garlic powder
2 cups buttermilk
3/4 cup favorite mesquite bar-b-q sauce
2 large eggs
Vegetable oil
Cut each chicken breast into 3 x 1 inch strips, and set aside. Combine flour, salt, pepper and garlic powder in a large shallow dish.
Whisk together buttermilk, bar-b-q sauce and eggs in a bowl. Dredge chicken pieces in flour mixture, dip in buttermilk mixture, and dredge again in flour mixture.
Pour oil to a depth of 1 1/2 inches in a deep skillet. Heat to 360 degrees. Fry chicken, in batches of 4-6 pieces, 5 to 7 minutes or until golden. Drain on wire racks over paper towels. Serve with extra bar-b-q sauce. Serves: 6
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SMOKEY MESQUITE CHICKEN FINGERS
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Category: Poultry I
Prep Time: Cook Time: Total Time:
3 lbs skinned and boned chicken breasts
3 cups all-purpose flour
1 1/2 tsp seasoned salt
1 1/2 tsp pepper
3/4 tsp garlic powder
2 cups buttermilk
3/4 cup favorite mesquite bar-b-q sauce
2 large eggs
Vegetable oil
Cut each chicken breast into 3 x 1 inch strips, and set aside. Combine flour, salt, pepper and garlic powder in a large shallow dish.
Whisk together buttermilk, bar-b-q sauce and eggs in a bowl. Dredge chicken pieces in flour mixture, dip in buttermilk mixture, and dredge again in flour mixture.
Pour oil to a depth of 1 1/2 inches in a deep skillet. Heat to 360 degrees. Fry chicken, in batches of 4-6 pieces, 5 to 7 minutes or until golden. Drain on wire racks over paper towels. Serve with extra bar-b-q sauce. Serves: 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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