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Buttermilk Honey Fried Chicken Fingers

These are the best homemade chicken fingers i've ever tasted. serve with your favorite dipping sauce; i like honey mustard. toss any leftover chicken fingers with salad greens for a nice lunch. the nutrition facts show a high calorie count because the whole quart of oil for frying is being included. this recipe comes from pam anderson.

Steps

In a large bowl or shallow baking dish , mix the honey , 1 teaspoon salt , pepper , and flavoring of choice into the buttermilk.
Add the chicken and turn to coat.
Preheat oven to 200 degrees.
Heat the oil in a large skillet over high heat until it reaches 375 degrees.
Meanwhile , mix the flour and 1 tablespoon salt in a doubled paper bag.
Drop about 8 chicken strips into the flour , close the bag , and shake to coat the chicken.
Place the chicken pieces on a wire rack set over a baking sheet.
Repeat with the remaining chicken.
Working in 4 batches , drop the chicken pieces into the hot oil and fry until golden brown , turning if necessary to ensure even browning , about 3 minutes.
Transfer to another wire rack set over a baking sheet to drain.
Keep first batches warm in the oven while the rest of the chicken cooks , making sure the oil comes back up to 375 degrees after each batch.

Ingredients

honey, salt, fresh ground black pepper, flavoring, buttermilk, boneless skinless chicken breast halves, vegetable oil, all-purpose flour, garlic powder, old bay seasoning, curry powder, ground cumin, paprika