Chicken Finger Dinner Recipe
Buttermilk soaked, fried golden, honey mustard sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Cut the chicken breasts into strips and place them in a bowl. Pour the buttermilk over the chicken, ensuring all pieces are coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- 2
Prepare the Breading
In a separate bowl, combine the flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder. Mix well.
- 3
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Bread the Chicken
Remove the chicken from the buttermilk and let the excess drip off. Dredge each piece in the flour mixture, pressing it in to ensure an even coating.
- 5
Fry the Chicken
Carefully place the breaded chicken strips in the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 5-7 minutes or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 6