Spicy Chicken Fingers

Ingredients
4 boneless skinless chicken breast halves
1/2 C. buttermilk
1 tsp. salt
1/2 tsp. hot red pepper sauce
1/2 tsp. minced garlic
6 C. vegetables oil
1/2 C. flour
2 large eggs
2 1/2 C. instant potato flakes

Directions
Cut your 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