Buttermilk Battered Fried Chicken Fingers Recipe
Fresh sweet pineapple.
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Ingredients
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For the Chicken Fingers
For the Pineapple Salsa
Method
For the Chicken Fingers
- 1
Prepare the Chicken
Cut the chicken breasts into strips about 1 inch wide.
- 2
Marinate
Place the chicken strips in a bowl and pour buttermilk over them. Cover and refrigerate for at least 1 hour, preferably overnight.
- 3
Prepare the Breading
In a large mixing bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
- 4
Heat the Oil
In a deep skillet or Dutch oven, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Batter and Fry
Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring even coating. Carefully place the coated chicken fingers in the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes per side, or until golden brown and cooked through.
- 6
Drain
Once cooked, remove chicken fingers from the oil and place them on a paper towel-lined plate to drain excess oil.
For the Pineapple Salsa
- 7
Combine Ingredients
In a mixing bowl, combine diced pineapple, red onion, jalapeño, cilantro, lime juice, and salt.
- 8
Mix and Serve
Gently toss all ingredients together until well combined. Adjust seasoning with more salt or lime juice if desired. Let sit for 10 minutes to allow flavors to meld.
