Chicken Fingers Recipe
House brined and hand breaded, w/ crispy crinkle fries + Texas toast (ask for house or Nashville hot)
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Ingredients
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Chicken Fingers
Crispy Crinkle Fries
Texas Toast
Method
Chicken Fingers
- 1
Brine the Chicken
In a bowl, combine the buttermilk, salt, black pepper, garlic powder, onion powder, and paprika. Add the boneless chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare the Breading Station
Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Season each with a pinch of salt and pepper.
- 3
Bread the Chicken
Remove chicken from the brine and let excess liquid drip off. Dredge each piece in flour, shaking off excess, then dip in the egg, followed by the breadcrumbs. Press the breadcrumbs onto the chicken to ensure a good coating.
- 4
Fry the Chicken
Heat the oil in a deep pan or fryer to 350°F (175°C). Carefully add the breaded chicken fingers in batches, frying for 5-7 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Crispy Crinkle Fries
- 5
Cook the Fries
Preheat your oven according to the package instructions for the frozen crinkle-cut fries. Spread the fries in a single layer on a baking sheet and bake until golden and crispy, usually about 20-25 minutes, flipping halfway through.
- 6
Season the Fries
Once out of the oven, sprinkle with salt and toss to coat. If desired, drizzle with a little oil for extra crispiness.
Texas Toast
- 7
- 8
