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Category: Chicken
Prep Time: Cook Time: Total Time:
2 lbs boneless skinless chicken breasts (sliced lengthwise into 3 long strips, or slice as desired)
1 quart buttermilk
1 tbsp kosher salt
2 tbsp Louisiana hot sauce (can use more)
Oil for frying
Coating:
2 cups flour
2 tsp garlic powder and seasoned salt
1 tsp fresh ground black pepper
Pinch cayenne pepper, or adjust to taste
1/2 tsp paprika, marjoram and dried thyme
1/4 tsp celery powder
In a large glass bowl combine the buttermilk with kosher salt and hot sauce, mixing until no salt granules remain. Add in the chicken strips and toss to coat. Refrigerate for 8-24 hours tossing a few times during chilling.
In a shallow bowl combine all coating ingredients together.
Drain the chicken strips in a large colander. Coat each chicken strip well in the flour mixture pressing down with hands to adhere the coating to the chicken. Place on a rack and allow to sit for 20 minutes (do not discard the flour mixture).
Heat oil in a skillet to 350 degrees (using enough oil to about 1/3 up the skillet). Just before frying each chicken strip coat lightly again into the flour mixture gently shaking off any excess. Fry the chicken strips in batches in hot oil for about 3 minutes per side or until cooked through. Remove to a rack to drain. Servings 4-6
NOTE: Adjust the cayenne pepper and hot sauce, depending on the size you slice the chicken cooking time will vary slightly
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SPICY FRIED CHICKEN FINGERS
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Category: Chicken
Prep Time: Cook Time: Total Time:
2 lbs boneless skinless chicken breasts (sliced lengthwise into 3 long strips, or slice as desired)
1 quart buttermilk
1 tbsp kosher salt
2 tbsp Louisiana hot sauce (can use more)
Oil for frying
Coating:
2 cups flour
2 tsp garlic powder and seasoned salt
1 tsp fresh ground black pepper
Pinch cayenne pepper, or adjust to taste
1/2 tsp paprika, marjoram and dried thyme
1/4 tsp celery powder
In a large glass bowl combine the buttermilk with kosher salt and hot sauce, mixing until no salt granules remain. Add in the chicken strips and toss to coat. Refrigerate for 8-24 hours tossing a few times during chilling.
In a shallow bowl combine all coating ingredients together.
Drain the chicken strips in a large colander. Coat each chicken strip well in the flour mixture pressing down with hands to adhere the coating to the chicken. Place on a rack and allow to sit for 20 minutes (do not discard the flour mixture).
Heat oil in a skillet to 350 degrees (using enough oil to about 1/3 up the skillet). Just before frying each chicken strip coat lightly again into the flour mixture gently shaking off any excess. Fry the chicken strips in batches in hot oil for about 3 minutes per side or until cooked through. Remove to a rack to drain. Servings 4-6
NOTE: Adjust the cayenne pepper and hot sauce, depending on the size you slice the chicken cooking time will vary slightly
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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