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Crispy Garlic Buttermilk Chicken Fingers

Juicy chicken strips marinated in garlic buttermilk and coated in a crispy golden crust. Perfect for family dinners, parties, and meal prep.
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Prep Time 20 minutes
Cook Time 9 minutes
Total Time 2 hours 30 minutes
Servings: 8
Course: Appetizer, Kid-Friendly Meal, Main Course, Party Food, Snack
Cuisine: American, Comfort Food, Southern
Calories: 346
Ingredients Method Notes

Ingredients
  

  • 6 skinless boneless chicken breast halves (cut into ½-inch strips)
  • 1 egg beaten
  • 1 cup buttermilk
  • 1½ teaspoons garlic powder
  • 1 cup all-purpose flour
  • 1 cup seasoned bread crumbs
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 quart oil for frying

Method
 

  1. Place chicken strips in a resealable bag.
  2. Mix egg, buttermilk, and garlic powder. Pour over chicken, seal, and refrigerate for 2–4 hours.
  3. In another bag, combine flour, breadcrumbs, baking powder, and salt.
  4. Drain chicken and discard marinade. Add chicken to flour mixture and shake to coat evenly.
  5. Heat oil to 375°F (190°C).
  6. Fry chicken in batches for 5–7 minutes until golden brown and internal temperature reaches 165°F (74°C).
  7. Remove and drain on paper towels before serving.

Notes

  • Do not overcrowd the pan.
  • Maintain oil temperature for best crispiness.
  • For extra crunch, double coat the chicken.