Buttermilk Chicken Fingers

For the Chicken

Take boneless skinless Chicken Breasts and Cut into Strips about 1/2 wide

Marinade for a few hours in buttermilk or up to a few days

When your ready to cook them, remove from buttermilk and reserve the buttermilk

Place them in Seasoned flour (flour, salt, pepper, and any other herbs or spices), coat well on all sides

Dip them back in the butter milk and then coat them again in your seasoned flour

In a deep saute pan, heat vegetable oil (1/2" deep) over medium high heat, test the oil heat by sprinkling a little flour in it and watch to see if it begins to brown, adjust heat up or down depending on how hot your oil is.

Place a few pieces in the oil, don't crowd the pan though, brown on one side, then turn and brown on the other side.

Remove from oil and place them on a wire rack, finish browning all the chicken strips.

Once all fingers are browned and resting on the wire rack, then put them into your oven and bake at 425 degrees for 8 minutes, remove a thick chicken strip and cut into the center, when it's no longer pink, remove from oven and serve,

I served it with french fries, sauteed Squash, and hollandaise sauce.