I'm still trying to perfect this recipe, but each time it gets a little closer to those lovely chicken fingers you order at your favorite restaurant and there's no deep frying involved:
Mix 3/4 c buttermilk with 1 crushed bouillon cube, garlic, Worcester sauce, celery salt, and pepper. Add chicken pieces (2 pounds sliced breast meat or legs with skin on) and let sit for 45 minutes. In a gallon bag combine 1/4 cup corn starch, a tsp of baking soda, 1/2 cup each flour and bread crumbs. Drain chicken, coat in flour mixture and place in a greased cake pan. Drizzle oil or butter (2-3 tbsp) over coated chicken and bake until crispy and juices run clear, turning halfway through.
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