Thursday, October 16, 2014

Buttermilk Fried Chicken Fingers with Honey Dijon Dipping Sauce

These chicken fingers are not your average.  I used the spices and method from my
Perfect Buttermilk Fried Chicken recipe.  Crispy and crunchy with the most delicious dipping sauce!  
For the Dipping Sauce:

1/2 cup mayonnaise
3 Tbsp. Dijon Mustard
3 Tbsp. Honey
1/2 Tbsp. fresh lemon juice

Combine all ingredients and refrigerate until ready to serve.

For the Chicken Fingers:
2 lbs. boneless, skinless chicken breasts, cut into approx. 4" long x 1" wide strips
2 Tbsp. kosher salt, divided
2 tsp. plus 1 Tbsp. black pepper
1-1/2 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 cup buttermilk
1 large egg
2 cups all-purpose flour
1 Tbsp. cornstarch
Canola oil (for frying)

Pound chicken strips into 1/2" thickness.
Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder and onion powder in a small bowl.  Season chicken strips with spices.  Place in a medium bowl and cover and chill for 1 hour. 

Whisk buttermilk, egg and 1/2 cup water in a medium bowl.  Whisk flour, cornstarch, remaining 1 Tbsp. salt and remaining 1 Tbsp. pepper in a shallow bowl.

Pour oil into a 10-12" cast iron skillet to a depth of 1/2".  Heat oven medium-high heat until temperature reaches 350 degrees F.

Dip chicken in buttermilk mixture, allowing excess to drip back into bowl.  Dredge in flour mixture; shake off excess.  Place 4 or 5 pieces of chicken in skillet.  Fry, turning once until golden brown and chicken is cooked through- approx. 2-3 minutes per side.  Remove chicken and transfer to a cooling rack.

Serve with Honey-Dijon Dipping Sauce
Coconut Chicken Tenders with Sweet & Sassy Dipping Sauce

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