Chicken Fingers

Wash chicken breast; debone and cut into 1 to 2 inch strips, following the grain while cutting the meat.

Marinate in buttermilk overnight or for a few hours.

Beat egg until fluffy (can add a few drops of water).

Dip each strip in egg mixture, then shake each one in a small paper bag containing the flour, salt and pepper.

Deep fat fry at 250° to 300° until golden brown or in skillet with oil.

Drain on paper towel.