Chicken Fingers - cooking recipe

Ingredients

chicken breast
buttermilk
egg
flour
salt
pepper

Preparation

Wash chicken breast; debone and cut into 1 to 2 inch strips, following the grain while cutting the meat.
Marinate in buttermilk overnight or for a few hours.
Beat egg until fluffy (can add a few drops of water).
Dip each strip in egg mixture, then shake each one in a small paper bag containing the flour, salt and pepper.
Deep fat fry at 250\u00b0 to 300\u00b0 until golden brown or in skillet with oil.
Drain on paper towel.