Restaurant Style Fried Chicken Fingers Oven Baked Option

---

Make these as spicy as desired by adjusting the cayenne peppe, you may use your own favorite seasoning for the breading mixture --- plan ahead the chicken needs to marinate for 3-4 hours, i have listed oven-baking instructions on the bottom of the recipe -- if you are making these for a small crowd i strongly suggest to double the recipe these will be gone in a flash they are so good, serve with honey mustard dipping sauce :)

---

Steps

---

Slice the chicken breasts into about 3 / 4-inch strips.

---

In a large bowl combine the buttermilk with egg and 1 teaspoon garlic powder.

---

Place the chicken strips into the buttermilk mixture.

---

Using cleans hands toss to coat in the milk mixture.

---

Cover and refrigerate for about 3 hours.

---

Prepare a baking sheet or a couple of large plates to place the coated chicken fingers on.

---

For the breading in a large resealable heavy plastic bag combine the flour with all the remaining ingredients.

---

Remove the chicken strips and discard the buttermilk allowing any excess to drip off.

---

Place the strips into the flour mixture mixture and toss to coat completely.

---

Place the coated strips onto the baking sheet or plate.

---

Heat oil in a large heavy skillet to 375 degrees f.

---

Place the chicken fingers in hot oil a few at a time and fry until golden brown and the juices run clear.

---

Place on a rack or a heavy brown paper bag to drain then lightly sprinkle with more seasoning salt if desired.

---

To oven-bake'.

---

Ingredients

---

boneless skinless chicken breasts, buttermilk, egg, garlic powder, oil, all-purpose flour, dry breadcrumbs, seasoning salt, dried italian seasoning, paprika, baking powder, cayenne pepper