Buttermilk Chicken Fingers Recipe
Make Buttermilk Chicken Fingers Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Chicken Fingers
Method
Instructions
- 1
Marinate the Chicken
Cut the chicken breasts into strips. Place them in a bowl and cover with buttermilk. Allow chicken to marinate in the refrigerator for at least 1 hour, or overnight for best results.
- 2
Prepare the Coating
In a separate bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to ensure even distribution of spices.
- 3
Heat the Oil
In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Chicken
Remove chicken strips from the buttermilk, allowing excess to drip off. Dredge each strip in the flour mixture, ensuring they are fully coated. Shake off any excess flour.
- 5
Fry the Chicken
Carefully place the coated chicken strips in the hot oil, working in batches 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
Drain and Serve
Remove the chicken fingers and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.