The Best Chicken Fingers You’ve Ever Had!
OK, chances are, I don’t know you, so I can’t say whether or not these will be the best chicken fingers you’ve ever had. However, I’ve had a lot of chicken fingers in my day, and they’re certainly the best I’ve ever had.
So, you’d probably be correct in say that these aren’t the best for you. However, they do lack most of the things that make them extra bad for you in terms of additives. Also, if you don’t eat them every day and work out every once in a while then you’re good!
I (J.) found this on the food network in Bobby Flay’s recipe catalog, so you’ll probably guess that these little fella’s won’t lack for seasoning.
But you didn’t come here for friendly banter, you came here for the goodness:
1 quart buttermilk, plus 2 cups
2 teaspoons chili de arbol powder, or 2 tablespoons hot sauce
2 chickens (3 to 4 pounds each), cut up into 8 pieces each
3 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
2 teaspoons cayenne pepper
Freshly ground black pepper
Peanut oil, for deep-frying
Ancho honey, recipe follows
Whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chili de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper.
Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot.
Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes.
Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot, drizzled with the ancho honey.
1 cup honey
2 tablespoons ancho chili powder
As you can see, the recipe calls for two whole chickens, and I opted for boneless-skinless breasts, and did them up quick by slicing them into pieces. Also, we couldn’t find ancho powder where we live, so we bought some dried guys (which I could just about eat as is) and I chopped/ dried some more/ ground up as best I could in our mortar and pestle. This by no means made a fine powder, but I didn’t really care. It made the honey into a really rustic looking sweet and spicy sauce.
If you try these and think that you have a better recipe for chicken fingers, please fire it over to N. and I because these are tough to beat!