Camden's Favorite Chicken Fingers
As a mother of two, I hear more requests for chicken fingers than any other supper food. I quickly mastered making my own after studying many packages and wincing at the ingredients. Our son, Camden, couldn't be happier, and they're so easy; weeknights will never be the same. I also like to make another version, replacing the all-purpose flour and bread crumbs with 1 cup of all-purpose flour, 1 cup of whole wheat flour, and 3 tablespoons of milled flaxseeds. It's such a great way to add more nutritious ingredients to a kid favorite.
Serves4 TO 6
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Cocktail Party, Game Day
Dietary ConsiderationEgg-free, Peanut Free, Soy Free, Tree Nut Free
Five Ingredients or LessYes
Taste and TextureSavory
- 2 cups all-purpose flour
- 1/2 cup unseasoned dry bread crumbs
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups buttermilk
- Pure olive oil, for frying
- 1 3/4 pound chicken tenders (about 18 tenders)
In a bowl, whisk together the flour, bread crumbs, salt, and pepper. Pour the buttermilk into another bowl.
In a large heavy skillet, heat 1/2 inch of olive oil over medium heat to 325°F. Set a wire rack over a rimmed baking sheet.
Working with half of the chicken tenders at a time, dip them in the buttermilk and dredge in the flour mixture. Stir the flour mixture often to keep the bread crumbs from settling to the bottom of the bowl.
Carefully place the tenders in the hot oil. Fry, turning often, for 8 to 10 minutes, or until golden brown and juices run clear. Maintain an oil temperature of 315°F to 325°F.
Drain the pieces on the wire rack. Repeat with the remaining chicken.
Serve the chicken fingers with honey mustard and sauce.
2015 Rebecca Lang