Buttermilk Chicken Fingers (posted 5/17/03)
Enjoy a Southern cooking tradition in your own kitchen. Buttermilk Chicken Fingers are kids' favorite food. Serve with a salad, bread and sauce. Here's another recipe, straight from Moma's Kitchen ...

Buttermilk Chicken Tenders

You need these ingrediants
1 1/4 pounds skinless boneless chicken breast halves (up to 2-lbs)
1 cup buttermilk
3/4 cup all-purpose flour
1/4 cup cornmeal
3 teaspoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons black pepper

DIRECTIONS
Trim chicken, removing fat and tendons. Cut into 2-inch wide strips. Mix the buttermilk with 1 teaspoon salt and pour over chicken.

Marinate in buttermilk for a minimum of 2 hours, but chicken will be most tender if marinated overnight.

Combine flour, cornmeal, remaining salt, pepper, and garlic and onion powders in plastic storage container or in a large storage bag.
(add a packet of powdered Ranch dressing mix for extra flavor)

Add the chicken pieces, a few at a time, and shake to coat.

Heat cooking oil in a large skillet to 350F and fry the chicken uncovered.

Be patient and don't crowd the chicken in the skillet. Cook only as many as will fit.

Turn the pieces after 2 to 3 minutes, and cook until golden brown all over.

Remove and dry on paper towels. They'll taste great so make extras!

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