Shelly's Recipe

CHICKEN FINGERS

Category: Chicken

1/4 cup coarse salt
1 tablespoon sugar
2 teaspoons dry mustard
1 teaspoon paprika
1/2 teaspoon freshly ground white pepper, plus more to season
4 cups buttermilk
4 boneless, skinless chicken breast halves (about 2 1/2 pounds)
2 cups plain or whole-wheat fresh or panko (Japanese) bread crumbs
1 cup finely chopped unsalted dry-roasted peanuts
2 large eggs

Preheat oven to 350 F. Line a rimmed baking sheet with aluminum foil, then set a large wire rack on the foil.

Make the brine: Combine salt, sugar, mustard, paprika, and ½ teaspoon white pepper in a large plastic or glass container. Add buttermilk and stir until the salt is dissolved. Immerse chicken breasts in the brine and marinate at room temperature for 30 minutes. (Do not brine any longer or the chicken will be too salty.)

Combine bread crumbs and peanuts in a shallow dish. Season with white pepper. In a second shallow dish, whisk eggs until they are loose, not ropey.

Remove one chicken breast at a time from the brine and shake off any excess liquid. Transfer to a plastic cutting board and cut the breasts on the diagonal into strips or fingers(Don’t cut them before brining; it makes them too salty.)

Dip chicken strips into the egg mixture, coating both sides. Place the chicken in the bread crumb mixture, sprinkle with crumbs to cover, and press so the coating adheres; turn chicken over and repeat the process. Gently shake off excess crumbs. Place coated fingers on the rack set on the baking sheet.

Bake until chicken is golden brown and juices run clear, 20 to 25 minutes. Remove from the rack and serve immediately. Makes 4 to 6 servings.