How to Cook Perfect Fried Chicken Fingers

Fried Chicken Fingers. In a shallow dish, combine flour, seasoned salt, red pepper flakes and black pepper. Mix with fork until well blended. In a separate shallow dish, "scramble" the eggs with the milk.

Transfer the herb mixture to a plate. Dust the chicken fillets in plain flour, dip in the egg and roll in the herb breadcrumbs to coat well. Heat the olive oil in a small non-stick frying pan and. You can cook Fried Chicken Fingers using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Fried Chicken Fingers

1. It's 900 g of chicken thighs or breasts, sliced into chicken fingers.
2. Prepare of cumin.
3. Prepare of paprika.
4. Prepare of salt.
5. You need of pepper.
6. It's of chili powder.
7. It's of cayenne.
8. Prepare 2 cups of flour.
9. Prepare 1 of heaping tsp baking powder.
10. Prepare 1 cup of milk.
11. It's 1 Tbsp of vinegar.
12. It's 1 of egg.
13. Prepare of neutral high heat oil.

Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Chicken fingers is an American invention consisting of strips of white poultry meat that are coated in breadcrumbs and deep-fried in hot oil. They are often served as an appetizer or a snack, although they can be consumed as a main meal, preferably with dips such as ketchup, mayonnaise, honey mustard, or barbecue sauce on the side. Start heating it over medium-high heat while you bread the chicken. (Keep an eye on it!) In a large bowl, mix the flour, salt and pepper.

Fried Chicken Fingers instructions

1. Season the strips of chicken on both sides with an adequate amount of all seasonings. Eyeball it..
2. Place the seasoned chicken strips in a ziploc bag and pour in enough milk to cover the chicken. Add vinegar in the approximate ratio of 1 Tbsp vinegar to 1 cup milk. Refrigerate for at least 24 hours..
3. Heat oil in a dutch oven or similar vessel to 350F..
4. Mix flour with baking powder & eyeballed amount of seasonings to give the flour a reddish brown color. Place mixture into a Tupperware container..
5. In batches, toss the chicken fingers in the flour mixture. Allow to cake on a wire rack, whilst scrambling an egg with your fingers in the bag of buttermilk brine. Place the chicken fingers back into the brine, and then back into the flour to toss again. Leave on wire rack for at least 30 mins..
6. Fry chicken in batches in 350F oil for 6-10 mins per batch or until chicken internal temp reaches 165F. Don't overcrowd the pan and let the oil temp come back up in between batches. To keep warm, let the chicken fingers rest on a wire rack on a sheet pan in the oven at 180F..

Begin by combining the chicken tenderloins with a mixture of buttermilk, paprika, garlic powder, cayenne pepper, and salt. If you have time, let them marinate overnight. When you're ready to cook them, make the breading by combining the flour, baking powder and spices in a bowl. Stir in a bit of buttermilk until the mixture is nice and clumpy. Place flour or breadcrumbs on a plate or bowl.