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Ingredients
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Chicken Marinade
Breading
Frying
Method
Chicken Marinade
- 1
Prepare the Marinade
In a large bowl, combine the buttermilk, hot sauce, salt, and black pepper. Mix well.
- 2
Marinate the Chicken
Add the chicken breast fillets to the marinade, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to overnight for best results).
Breading
- 3
Prepare the Breading
In a shallow dish, whisk together the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper until well combined.
- 4
Bread the Chicken
Remove the marinated chicken from the refrigerator. Allow excess marinade to drip off, then dredge each piece in the flour mixture, pressing down to ensure a good coating. Place the breaded chicken fingers on a plate.
Frying
- 5
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until hot (around 350°F or 175°C).
- 6
Fry the Chicken Fingers
Carefully add the breaded chicken fingers to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Use a slotted spoon to transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
