crispy chicken buttermilk fingers
CATEGORIES
INGREDIENTS
  • Cooking Time: 15
  • Servings: 2
  • Preparation Time: 15
  • 2 lbs of chicken tenders ( I get these from costco, they are chicken breast pieces skinless, boneless and ready to go!)
  • 2 cups buttermilk
  • 1 cup flour
  • 1 T black pepper
  • 1 T kosher salt
  • 1/4 t paprika
  • 4 cups peanut oil
DIRECTIONS
  1. cut chicken tenders into pieces similar in size if necessary - some will need to be cut in half.
  2. This is important to make sure they cook evenly
  3. Take chicken tenders and put in ziplock bag with buttermillk - squeeze out excess air from bag and let marinate overnight.
  4. Take chicken tenders out and let buttermilk drain off
  5. Heat peanut oil in cast iron pot to 350 degrees
  6. Put flour, black pepper, salt, paprika into paper bag.
  7. Put chicken pieces into paper bag and shake bag to coat pieces completely.
  8. Lay pieces on parchment paper and fry in batches.
  9. Don't crowd pieces in pot or the temperature will drop too quickly.
  10. Fry until golden brown - about 5 minutes each side - but I just watch them and flip as needed.
  11. Drain on brown paper bag.
RECIPE BACKSTORY
I love chicken strips - and they are my brother's favorite - I am constantly experimenting with new ways to make these.