Myrna’s Chicken Strips (Fingers)
Cut chicken breasts into about 2 inch strips or use purchased chicken strips. You don’t want them too wide.
Sprinkle with powdered or fresh garlic, dried onion,( thyme, marjoram – just a few sprinkles) , salt, freshly ground pepper. Mix. Cover with buttermilk and let marinate for a few hours----not over 4 or they get too mushy.
Mix enough flour that you think you will need for the amount on chicken you have with about 2 TBS. Cornstarch, garlic powder and dried onion to your taste. Salt, Pepper. Paprika (optional).
When ready to fry, heat oil (she used peanut oil but said vegetable oil is o.k.) Peanut oil can fry at higher temperatures.
She uses her electric skillet for even heat. Oil is ready when you dip the end of a wooden spoon in oil and see bubbles rise.
Stir chicken and drain. Dredge well in flour mix and begin frying . Add rather slowly so the oil does not cool off too much as you add the chicken. Do not let any of the pieces touch each other and do not move them around until time to turn over. It takes about 3 or 4 minutes or until it looks browned around the edges to turn. Cook on other side until it is nicely browned
Cut a paper grocery bag and use the inside of it to drain the chicken. DO NOT use paper towels or they will get soggy. Sprinkle lightly with salt. Enjoy!!!!
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