Instructions: Cut chicken into 3/4 inch strips, removing the tenderloin (a white strip). In a large bowl mix chicken strips, buttermilk, 1/2 tsp. salt, hot pepper sauce and garlic. Let stand at room temperature 30 minutes.

Drain and discard marinade. In a large pan, heat oil to 375 degrees. Meanwhile, on a large plate, mix flour and salt. In a medium bowl beat eggs. Place potato flakes on plate. Coat chicken in flour, then eggs, the potato flakes. In hot oil, fry about 8 pieces at a time, about 2 minutes, until golden brown and cooked. Drain on paper towels. May be served with sweet and sour sauce or blue cheese dip (follows).

Blue Cheese Dip

1/3 cup each mayonnaise, sour cream and buttermilk 2 teaspoons vinegar
1/4 tsp. each pepper and minced garlic
4 ounces blue cheese, crumbled (1 cup)

In a small bowl, mix all but blue cheese with a whisk. Mix well until blended. Stir in blue cheese. Serve with chicken fingers, and raw vegetables.

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