Breaded Chicken Fingers

Some of the best meat dishes I have call for some type of brining or marinating before cooking. This recipe infuses the chicken breast with flavor by a 2-4 hour marinade in egg, buttermilk and garlic. Using a cast-iron dutch oven for the frying is the best way to get a beautiful, golden brown pile of chicken fingers. Serve with a heap of mashed potatoes and a scoop of fresh corn. You'll be smitten!

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Breaded Chicken Fingers

6 partially frozen chicken breast halves
1 egg, beaten
1 cup buttermilk
2 cloves fresh garlic, minced
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
oil for frying (about 4 cups)

Cut the partially-frozen chicken into 1/2 inch strips using a sharp knife. In a zip-lock-type bag, combine beaten egg, buttermilk, garlic and chicken strips. Refrigerate in the sealed bag for 2-4 hours or more. In another bag, combine the flour, bread crumbs, salt, baking powder. Drain the chicken and discard the liquid. Place the chicken in baggie, seal, and shake to coat. Heat oil in a large, heavy skillet to 375 degrees F. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear, about 4 minutes on each side. Drain on paper towels. It takes about 4-5 batches to cook them all.