Chicken nuggets crispy and tender

Ingredients for 8 servings:

• 6 half chicken breasts
• 1 egg(s), lightly beaten
• 200 ml buttermilk
• ½ tsp garlic, granulated (or 1 clove crushed)
• 125 g flour
• 100 g breadcrumbs, seasoned (homemade or ready-made product)
• 1 tsp baking powder
• salt and pepper
• Oil for frying
• spice(s) of your choice

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 20 minutes

Breaded Chicken Fingers

Cut the chicken breast fillets into long, 1 cm wide strips. Whisk together the buttermilk, egg, and garlic, pour over the fillet strips in a bowl, cover, and let marinate in the refrigerator for a few hours. In a large plastic bag, combine the flour, breadcrumbs, salt and pepper to taste, and baking powder. Drain the chicken well (discard the buttermilk), add it to the flour mixture, and shake until the strips are coated. Heat oil in a high pot to 190°C (375°F). Add the chicken strips in batches, shaking off any excess breading. Deep-fry until golden brown. Serve with barbecue sauce or sweet and sour sauce for dipping. You can vary the coating, for example, with paprika and Parmesan, or cayenne pepper, or Tabasco, or whatever…