Barbecue-Battered Chicken Fingers



Makes 6 to 8 servings or 16 appetizer servings

Recipe from

Southern Living


3 pounds skinned and boned chicken breasts
3 cups all-purpose flour
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons pepper
3/4 teaspoon garlic powder
2 cups buttermilk
3/4 cup honey smoke barbecue sauce
2 large eggs
Vegetable oil
Honey smoke barbecue sauce


Cut each chicken breast into 3- x 1-inch strips, and set aside.

Combine flour and next 3 ingredients in a large shallow dish.

Whisk together buttermilk, 3/4 cup barbecue sauce, and eggs in a bowl. Dredge chicken pieces in flour mixture; dip in buttermilk mixture, and dredge again in flour mixture. (If flour gets gummy, just press into chicken pieces.)

Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°.

Fry chicken, in batches, 5 to 7 minutes or until golden. Drain on wire racks over paper towels. Serve with extra barbecue sauce.

Barbecue-Battered Pork Chops: Substitute 3 pounds boneless breakfast pork chops for chicken, and proceed as directed. For a delicious serving idea, serve cooked chops in biscuits.

Marge Goodacre, Shreveport, Louisiana,

Southern Living

June 2004
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