My children love chicken fingers. And they enjoy helping me make dinner. The cool thing is to walk through the grocery store and start this recipe with butcher and choosing the chicken.
Get two big bowls. In one bowl, mix the buttermilk (regular milk will do just fine) and the egg. You're going to dip the chicken pieces in this one. In the other bowl, mix about a cup or two of flour, a cup or two of bread crumbs (if your have them; it's not necessary), teaspoon of salt, teaspoon of baking powder (again, not really necessary). Use this bowl to cover the wet, milky chicken pieces.
Heat up the skillet pan with a ton of coconut oil and butter. Dip the chicken in the milk, then roll the chicken around the flour bowl and cover them. This is essentially the batter.
Now fry each chicken piece in the skillet. I use a temperature thermometer probe to cook them. I want reach at least 165 degrees for chicken, as recommended by the USDA. The safe cooking temperature for all poultry products, including ground chicken and turkey is 165 ºF.
Check out the recommended temperatures from USDA at http://blogs.usda.gov/2011/05/25/cooking-meat-check-the-new-recommended-temperatures/
The easiest way to prepare some "greens" with any meal, particularly this chicken finger one, is to steam up some broccoli. Put one-half inch into a pot. Cut the broccoli up in pieces. I shave the outer chewy parts of the broccoli stems to get to the good interior part. And throw it all in a boiling pot of water. Cover. Cook until the broccoli turns very green or when you can stick a fork in it. But don't over cook. You want the vegetable to be a little crunchy. It's healthier not to over cook.