Blue-ribbon chicken fingers

By dette

Don't keep these chicken fingers just as an appetizer option. You'll want to serve them as a dinner entree as well...you'll definitely get the thumbs-up!

Ingredients

• 6 boneless, skinless chicken breasts
• 1 c. milk
• 2 T. white vinegar
• 1 egg, beaten
• 1 t. garlic powder
• 1 c. all-purpose flour
• 1 c. seasoned bread crumbs
• 1 t. salt
• 1 t. baking powder
• vegetable oil

Preparation

Step 1

Cut chicken into 1/2 inch strips; place in a large plastic zipping bag. Combine mik and vinegar in a small bowl; add egg and garlic powder. Pour milk mixture over chicken in bag; seal and refrigerate 4-6 hours.
Combine flour and mext 3 mingredients in a separate plastic zipping gab. Drain chicken, discarding mlik mixture. Place chicken in flour mixture; seal bag and shake to coat. Fry coated chicken strips in 375 degree deep oil 4-5 minutes on each side or until golden. Place on paper towels to drain.