Buttermilk Fried Chicken Fingers
2 6oz chicken breasts cut into long strips
2 Cups Buttermilk
2 Cup flour seasoned w/ tsp. each of white pepper, salt and paprika
1) Marinade strips of chicken in buttermilk between 2-4 hours. This will help tenderize the chicken.
2) Drain chicken and toss in seasoned flour and coat generously.
3) Deep-Fry in 350°F shortening for 8-10 minutes, or until they begin to float.
4) Drain on paper towel and serve immediately.
Serve these with your favorite dipping sauce; one of my favorite is a spicy peach relish, especially when Ontario peaches start arriving. Some people argue that Ontario peaches are the best in the world!