Chicken Fingers

You might recall that I made homemade onion rings not too long ago as part of my review of Bobby Flay's Burgers, Fries & Shakes. I had some leftover buttermilk from that recipe and was wondering what to do with it. I had initially wanted to make calamari but I can't get any decent squid at the local overpriced grocery store; all they had were the pre-cut rings and they were freezer burned. Blech. I then remembered this post by Denise at Keeper Worthy Recipes (Denise credits Coleen for the original recipe - both are bloggers I admire, so check them out) and an idea was born.

Am I feeling better? No. I'm feeling worse, and the oppressive heat isn't helping me. But I had a good appointment with my doctor today and I got a wicked hair-do yesterday, so I could be much worse. I felt like something junky to eat tonight, and this recipe filled that bill, too.

I adapted the recipe to suit my needs. Basically, all I did was make the chicken as I did the onion rings, and shallow-fried them in the same oil I used for the onion rings, too. I added some garlic powder to the flour mixture in addition to salt & pepper.

The result was great: crispy, lightly battered chicken strips. I served them with a side I'm making fairly regularly these days, fingerling fries.