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Ingredients
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Hand-Breaded Fingers - Southern Style
Hand-Breaded Fingers - Grilled
Method
Hand-Breaded Fingers - Southern Style
- 1
Prepare the Chicken
Slice the chicken breast fillets into finger-sized strips.
- 2
Set Up the Breading Station
In one bowl, place the all-purpose flour. In a second bowl, pour the buttermilk. In a third bowl, mix the cornmeal, paprika, garlic powder, onion powder, salt, and black pepper.
- 3
Bread the Chicken
Dip each chicken strip first in the flour, then in the buttermilk, and finally coat it in the cornmeal mixture. Ensure each strip is evenly coated.
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until hot.
- 5
Fry the Chicken
Carefully place the breaded chicken strips in the hot oil. Fry for about 4-5 minutes per side or until golden brown and cooked through.
- 6
Drain and Serve
Remove the chicken fingers from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve hot.
Hand-Breaded Fingers - Grilled
- 7
- 8
Marinate the Chicken
Add the chicken breast fillets to the marinade, ensuring they are well-coated. Let marinate for at least 30 minutes.
- 9
Preheat the Grill
Preheat your grill to medium-high heat.
- 10
- 11
Rest and Serve
Remove the chicken from the grill and let it rest for a couple of minutes before slicing into fingers. Serve hot.
