3 Chicken Fingers And A Coors Recipe

1. Prep the chicken

Trim any fat from the chicken breasts and slice each breast into 3–4 long strips about 3/4-inch thick. Aim for uniform size so they cook evenly. Pat the strips dry with paper towels.

2. Set up dredging stations

Place the 3 tablespoons of flour in a shallow bowl or plate. In a second shallow bowl, beat the 2 eggs and whisk in the 1 cup buttermilk. In a third shallow bowl, combine the breadcrumbs, grated Parmesan (if using), paprika, garlic powder, onion powder, 1.25 tsp salt, and 1/2 tsp black pepper.

3. Coat the chicken

Working one piece at a time, lightly dredge each strip in flour, shaking off excess. Dip into the egg-buttermilk mixture, then press into the breadcrumb mixture to create an even coating. Place coated strips on a clean plate and repeat until all strips are coated. For a thicker crust, repeat the egg and breadcrumb step once more.

4. Heat the oil

Pour about 1 cup vegetable oil into a heavy skillet (cast iron preferred) to a depth of roughly 1/4–1/2 inch. Heat over medium-high heat until the oil reaches 350°F (175°C) or until a breadcrumb sizzles and browns in about 30 seconds.

5. Fry the chicken

Carefully add the chicken strips in a single layer without overcrowding the pan (work in batches if necessary). Fry for about 2.5–3.5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature and flip once halfway. Transfer cooked strips to a wire rack set over a baking sheet or paper towels to drain. Lightly season with a pinch of additional salt while hot, if desired.

6. Keep warm

If cooking in batches, keep finished strips warm in a 200°F (95°C) oven on a wire rack while you finish the rest.

7. Whisk together 1/4 cup mayonnaise, 1 tablespoon ketchup, 1/2 teaspoon hot sauce (if using), 1/2 teaspoon lemon juice, and 1/8 teaspoon salt until smooth. Taste and adjust seasoning. Chill briefly or serve immediately alongside the chicken fingers.

8. Chill the Coors thoroughly. When ready to serve, optionally add 4 ice cubes to a tall glass (note: adding ice may dilute the beer). Pour the chilled Coors into the glass and serve alongside the hot chicken fingers. Enjoy responsibly.