CAUTION: Recipe requires marinating time of 12 – 24 hours. Seriously, yo. Sure, you can let it marinate for less time… it’s your chicken. But go for the 24! It’s worth it.
Serve with Wing Sauce and make Boneless Buffalo Wings.
Ingredients for Betty’s Buttermilk Fried Chicken Fingers:
2 pounds boneless skinless chicken breast, cut into strips
buttermilk, to cover (1 – 1 1/2 cups)
hot sauce, to taste (Betty likes Tapatio)
black pepper, to taste
1 1/2 cups flour
1 tsp dried parsley
Oil for frying
TIP: Make the Honey Mustard Dipping Sauce when you marinate the chicken. The sauce will have better flavor if it “marinates” overnight, too.
Honey Mustard Dipping Sauce:
2/3 cup mayonnaise (light or regular)
1/4 cup Dijon Mustard (Betty prefers Grey Poupon)
1/3 cup honey
1 teaspoon red wine vinegar
dash cayenne pepper
Picky Eater Chicken Finger!
Picky Eater Chicken Finger!
Cut chicken into strips. Place in a plastic container with a snap-on lid. (Or zip-top plastic bag.)
Season with black pepper and your favorite hot sauce. If you don’t have hot sauce, substitute with a dash or two of Cayenne pepper.
Pour enough buttermilk over chicken pieces to cover.
Stir around to coat. Cover and allow to marinate in your refrigerator for 12 to 24 hours. Seriously, yo.
After chicken has marinated, pour chicken through strainer to remove excess buttermilk and place into a bowl.
Set up a station for breading the chicken pieces. In one pan, combine flour, salt, pepper and parsley (if you have a really picky eater, skip the parsley). Have another empty pan to place the breaded chicken pieces.
Dredge chicken pieces in seasoned flour.
Place in receiving pan lined with wax paper.
Dredge all chicken pieces through flour and layer between sheets of wax paper in pan.
Heat oil in a tall-sided pot (to prevent splattering) or use a deep-fryer if you have one. Oil should be heated to 350 – 375(F). Carefully add chicken pieces to oil in small batches. Fry 6-10 minutes (depending on size) until golden brown, crisp and delicious.
Drain chicken pieces on paper towels.
HOT TIP: Betty likes to use a paper plate under her paper towel for maximum oil-sucking ability. After draining, place on a wire rack on a cookie sheet in a pre-heated 350(F) oven to keep warm and crisp while frying rest of chicken.
Hey Honey, Mustard!
In a bowl, combine mayonnaise, dijon mustard, honey, red wine vinegar and a dash of cayenne pepper.
Stir together and refrigerate.
Betty knows people love Buffalo Wings. And what’s better than a Boneless Buffalo Wing? OK, maybe a lot of things. But to make “Wing Sauce” choose your favorite Hot Sauce and add butter or margarine according to label directions.
BTW: Betty uses a Mexican style hot sauce (Tapatio) to season the buttermilk marinade. For the Wing Sauce, Betty likes Louisiana… but Frank’s seems to be the crowd favorite.
Serve Chicken Fingers with Honey Mustard Dipping Sauce, Wing Sauce and Blue Cheese Dressing. Don’t forget the celery sticks! And Ranch Dressing, too? Fried Chicken is party food, so make it fun!
Makes about 16 Chicken Fingers and about 1 cup Honey Mustard.
TIPS FOR MAKING AHEAD AND STORING:
To bread and store for frying at a later time, layer floured chicken in pan with wax paper. Cover and store chicken in the refrigerator up to 24 hours. When you are ready to fry, dredge chicken pieces through seasoned flour again. Fry in hot oil and follow remaining directions.
Store fried chicken strips in an airtight container in the refrigerator. Bake in a preheated 375(F) oven for 10-12 minutes. Best if used in next 48 hours.
To store fried chicken strips in the freezer, wrap individual fingers in cling wrap. Double wrap if storing for more than 1 week. Place individually wrapped chicken pieces into larger airtight container. Place frozen chicken strips into a preheated 350(F) oven for 20 minutes. Just like a TV dinner.
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