Chicken Finger Platter Recipe
served with Honey Mustard Sauce
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Ingredients
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Chicken Fingers
Honey Mustard Sauce
Optional Garnish & Serving
Method
Chicken Fingers
- 1
Prepare the chicken
Trim any fat from the chicken breasts and slice each breast into 3–4 even strips about 1" wide. Pat the strips dry with paper towels.
- 2
Marinate
Place the chicken strips in a bowl and pour the buttermilk over them. Toss to coat, cover, and refrigerate for 20–30 minutes (or up to 2 hours) to tenderize and help the coating adhere.
- 3
Prepare dredging stations
In a shallow bowl or plate combine the flour, cornstarch, 0.75 tsp salt (reserve remaining salt for sauce), 0.5 tsp black pepper, garlic powder, and smoked paprika. In a second shallow bowl whisk the egg. In a third shallow bowl combine the panko breadcrumbs.
- 4
Coat the chicken
Remove a chicken strip from the buttermilk, let excess drip off, dredge first in the seasoned flour mixture shaking off excess, dip into beaten egg, then press into panko breadcrumbs to fully coat. Place coated strips on a wire rack and repeat with remaining pieces.
- 5
Heat oil
Pour vegetable oil into a large skillet to a depth of about 1/2"–3/4" (about 3/4 to 1 cup depending on pan). Heat over medium-high until oil registers 350°F (175°C) on a thermometer or a small breadcrumb sizzles and browns within 20–30 seconds.
- 6
Fry in batches
Carefully add 4–6 chicken strips to the hot oil without overcrowding. Fry 2–3 minutes per side until golden brown and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C). Adjust heat as needed to maintain oil temperature. Drain on a paper towel-lined plate or wire rack.
- 7
Finish and keep warm
Transfer cooked strips to a baking sheet and keep in a 200°F (95°C) oven while you fry remaining batches so they stay warm and crisp.
Honey Mustard Sauce
- 8
In a small bowl whisk together mayonnaise, Dijon mustard, yellow mustard, honey, lemon juice, 0.25 tsp salt, and 1/8 tsp black pepper until smooth and well combined. Taste and adjust honey or lemon to balance sweetness and tang. Refrigerate until ready to serve.