Alan’s Fried Chicken Fingers

2 boneless chicken breasts

1 ½ cups flour

Tablespoon paprika

Tablespoon garlic salt

2 tsp. black pepper

2 eggs

1 cup THICK buttermilk (we get ours at ALDI. Best buttermilk we’ve ever tasted. It makes all of our recipes that call for buttermilk twice to three times better than using Purity or anything else.)

Deep frier, using new or newer oil. (I used veggie oil until near minimum mark in fryer, then used Crisco shortening for the remainder)

Preheat deep fryer to 350 – 375 degrees F

Trim fat from chicken breasts with a SHARP knife. A dull knife will hurt you faster and much worse than a sharp one. Slice chicken on a bias cut across grain, then wash hands thoroughly.

Combine eggs and buttermilk in one container, mixing well. Next, combine the remaining ingredients into a medium bowl.

Dredge the chicken pieces in the egg mixture, then roll in breading bowl, making sure to evenly coat. Place back into dredge mix, then recoat with flour mix. Place into deep fryer until golden brown. Once the flour mixture begins to ball up in the bowl, refresh mixture with more flour/paprika/garlic salt and pepper and forget about the second dredge. The flour mixture will bunch up around the chicken one the first try and still create that crispy, KFC type crispy crust.