Mike s Crispy Chicken Fingers

4 large Boneless Chicken Breasts [fat trimmed]

3 cup AP Flour

2 tbsp Each: Garlic Powder - Onion Powder - Paprika

1/2 tbsp Each: Salt - Black Pepper - Italian Seasoning

3 Eggs

2 Splashes Buttermilk

2 cup Cooking Oil

1 large Frying Pan With Lid

Whisk together eggs and buttermilk and set to the side.

Add all of your dried ingredients to your flour and whisk well. Set to the side.

Cut your chicken breasts into long thick strips. Approximately 1 x1 x5 .

Add your oil to your pan.

Coat your chicken strips in your flour. Squeeze the flour mixture on to your chicken strips tightly. Place in fridge for 30 minutes.

Pull out chicken and coat once more in flour. Squeeze with flour again tightly.

Place strips in to your egg mixture and fully coat.

Place back in flour and fully coat.

Place chicken in frying pan at high heat then turn to medium heat. Fry for 2 or 3 minutes on each side until fully cooked. Keep chicken covered with lid when not flipping while frying.

Drain chicken strips on paper towels.

Serve hot with several different types of dipping sauce such as Ranch Dressing, Sweet & Sour, Barbecue Sauce, Hot Mustard, Salsas, Chile Sauces or a flavored Mayonnaise creation.

For directions on brining your chicken, click on the Hot Chicken link. https://cookpad.com/us/recipes/353227-mikes-nashville-hot-chicken