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Fried Chicken Fingers |
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We like crispy fried chicken, but not the skin.
Most of the fast food places don't please us, so, this is a consensus of several recipes.
Modification is inevitable.
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| Ingredients: |
3 boneless/skinless chicken breasts
14 ounces Buttermilk
1 egg
2 cups flour
1 Teaspoon dry mustard
1 teaspoon paprika
1 tablespoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon Cayenne pepper
1/4 teaspoon black pepper
Vegetable oil for frying
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Assorted dipping sauces:
Ranch
Salsa
Honey-Mustard
Mayo/Ketchup/Horseradish
etc.
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| Procedures: |
Cut chicken into strips/fingers
Soak in the buttermilk 1-2 hours, in the fridge, covered.
Heat 3" (enough to float the fingers) vegetable oil in a Dutch Oven to 350o.
Remove the chicken and whisk the egg into the reserved buttermilk.
Place flour in a shallow dish and mix in the dry seasonings.
Dip the tenders in the dry mix, shaking off the excess; then dip in the buttermilk to coat, then a 2nd time in the dry mix, then a 2nd time in the buttermilk and finally a 3rd time in the dry mix.
Carefully place the coated fingers into the oil, one at a time, and fry 8-15 minutes or until golden brown. Do not crowd the pan.
Serve with dipping sauces
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| Notes: |
2018-10-20: three chicken breasts were cut into finger lengths and the coating stayed on very nicely. Next time we will cut them
nugget size and add more spice to the coating. Served with Ken’s honey mustard sauce.
2017-07-23: a nice . batch for the two of us.
2015-11-30: the buttermilk was omitted.
2014-05-05: We served with just a honey mustard sauce and with Spinach Crisps.
2014-02-17: Added to our cookbook; awaiting first attempt.
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10/21/2018
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