Barbecue-Battered Chicken Fingers

Ingredients

• 0.8 cup honey smoke barbecue sauce 
• 8 servings honey smoke barbecue sauce 
• 2 cups buttermilk 
• 3 pounds skinned and boned chicken breasts 
• 2 large eggs 
• 3 cups flour all-purpose
• 0.8 teaspoon garlic powder 
• 1.5 teaspoons pepper 
• 1.5 teaspoons lawry's seasoned salt 
• 8 servings vegetable oil 

Equipment

• bowl
• frying pan
• paper towels
• whisk
• dutch oven

Directions

1. Cut each chicken breast into 3- x 1-inch strips, and set aside.
2. Combine flour and next 3 ingredients in a large shallow dish.
3. 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.)
4. Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 36
5. Fry chicken, in batches, 5 to 7 minutes or until golden.
6. Drain on wire racks over paper towels.
7. Serve with extra barbecue sauce.
8. 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.