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
Cooking MethodFrying
CostModerate
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
OccasionBuffet, Cocktail Party, Game Day
Dietary ConsiderationEgg-free, Peanut Free, Soy Free, Tree Nut Free
Five Ingredients or LessYes
MealDinner, Lunch
Taste and TextureSavory
Ingredients
- 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)
Instructions
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In a bowl, whisk together the flour, bread crumbs, salt, and pepper. Pour the buttermilk into another bowl.
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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.
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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.
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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.
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Drain the pieces on the wire rack. Repeat with the remaining chicken.
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Serve the chicken fingers with honey mustard and sauce.
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2015 Rebecca Lang
