JB's Best Hearty Hot Sauce Buffalo Chicken Fingers

-- 6 skinless, boneless chicken breast halves cut into 1/2 inch strips
-- 1 egg, beaten
-- 1 cup buttermilk
-- 1 1/2 teaspoons garlic powder
-- 1 cup all-purpose flour
-- 1 cup seasoned bread crumbs
-- 1 teaspoon salt
-- 1 teaspoon baking powder
-- 1 quart of peanut oil for frying

-- Place chicken strips into a large, re-sealable plastic bag
-- In a small bowl, mix the egg, buttermilk and garlic powder
-- Pour mixture into bag with chicken, seal and refrigerate 2 to 4 hours
-- In another large, re-sealable plastic bag, mix together the flour, bread crumbs, salt and baking powder
-- Remove chicken from refrigerator, drain and discard the buttermilk mixture
-- Place chicken in flour mixture bag, seal, and shake to coat
-- Heat oil in a deep fryer or a large, heavy skillet to 375 degrees
-- Carefully place coated chicken in hot oil
-- Fry until golden brown and juices run clear
-- Drain on paper towels
-- In a large bowl, pour loads of JB’s Best Hearty Hot Sauce
-- Place chicken fingers in the bowl and toss until completely covered
-- Serve with celery, carrots and Ranch and/or Blue Cheese dressing

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