Directions:
- Flatten chicken breasts and slice into large strips. Place in a large bowl and cover completely with buttermilk. Refrigerate 4 to 6 hours.
- Fill a pie plate or large shallow bowl with flour, season with salt and pepper. Heat two skillets with about a 1/2-inch of oil. While the oil is heating, coats the chicken fingers with the seasoned flour.
- Fry chicken in the oil until done (oil should not cover the top of the breasts), about 10 minutes per batch.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1472.64 Kcal (6166 kJ) | ||
| Calories from fat | 382.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.48g | 65% | |
|---|---|---|---|
| Cholesterol | 835.44mg | 278% | |
| Sodium | 4573.68mg | 191% | |
| Potassium | 3993.12mg | 85% | |
| Protein | 283.2g | 566% | |
| Calcium | 56.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 104 Kcal (435 kJ) | ||
| Calories from fat | 27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 65% | |
|---|---|---|---|
| Cholesterol | 59mg | 278% | |
| Sodium | 323mg | 191% | |
| Potassium | 282mg | 85% | |
| Protein | 20g | 566% | |
| Calcium | 4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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