Chicken Fingers

Kids like to use their fingers to eat. Breaded chicken, cut into small pieces, is perfect for dipping too. Try with honey mustard, barbecue sauce, ranch dressing, or ketchup for dipping sauces.

1. Cut chicken into strips about 13mm thick.
2. In a small bowl, mix the egg with the buttermilk.
3. Add the mixture to a large, resealable bag and add chicken to the bag. Refrigerate for 3 hours.
4. Use another large resealable bag to combine flour, bread crumbs, salt, and baking powder thoroughly.
5. When chicken is done marinating, preheat oven to 180 degrees C.
6. Remove chicken from refrigerator and marinade, and directly into bag of flour mixture, making sure excess marinade drips off before adding to the flour bag.
7. Seal bag and shake the chicken to coat in the flour mixture.
8. Bake until chicken is cooked through, about 30 minutes.
9. Serve warm with your favorite dipping sauces.

Serves: 8 people