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Title: Zaxby's Chicken Fingerz
Categories: Poultry, Dairy, Grains, Herbs
Yield: 3 Servings

1/3 c Buttermilk
1/4 ts (ea) salt & fresh ground
- pepper
2 qt Oil
1 1/2 lb Boned, skinned chicken
- breasts
1 c Unseasoned bread crumbs
1/3 c All-purpose flour
1 lg Egg; beaten
1 c Crushed cornflakes
1/2 ts Dry Italian seasoning

Cut chicken breasts across into half-inch strips.

Place the chicken and buttermilk into a shallow dish
and cover.

Chill the chicken for at least fifteen minutes.

Pour the oil into a deep frying pan and heat to 375øF/190øC

Combine the bread crumbs, cornflakes, salt, pepper, and
Italian seasoning in a shallow bowl.

Beat the egg in another shallow bowl.

Place the flour in a shallow plate.

Cover the chicken fingers in flour, then dip in the egg,
and finally cover them with the cornflake and bread crumb
mixture.

Place the coated chicken in the hot oil and fry for 6 to 8
minutes. Drain the Chicken Fingerz on a paper towel-lined
plate.

Cool slightly to create a crispier coating.

From: http://www.copycatrecipeguide.com

Uncle Dirty Dave's Archives

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... In Milwaukee "fancy" means "AYCE Friday fish fry with free slaw."
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