Very few things in life are as satisfying as biting into a crispy, juicy chicken finger. This recipe takes that experience to the next level with a buttermilk marinade that ensures tenderness and flavor in every bite.
Why This Recipe Works
- The buttermilk marinade tenderizes the chicken, making it incredibly juicy and flavorful.
- A double coating of flour ensures an extra crispy exterior that stays crunchy even after cooling.
- Frying at the perfect temperature guarantees golden brown perfection without greasiness.
Ingredients
- 1 lb chicken tenders
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- Vegetable oil for frying
Equipment Needed
- Deep fryer or heavy-bottomed pot
- Thermometer
- Mixing bowls
- Tongs
- Paper towels
Instructions
Marinate the Chicken
Start by placing your chicken tenders in a bowl and covering them with buttermilk. Let them soak for at least 4 hours, or overnight for maximum tenderness. This step is crucial for juicy chicken fingers.
Prepare the Coating
In another bowl, mix together the flour, salt, pepper, and paprika. This will be your crispy coating. Make sure it’s well combined to ensure even flavor in every bite.
Coat the Chicken
Remove the chicken from the buttermilk, letting excess drip off, then dredge each piece in the flour mixture. For extra crispiness, dip them back in the buttermilk and then the flour again.
Fry to Perfection
Heat your oil to 350°F in a deep fryer or heavy-bottomed pot. Fry the chicken fingers in batches to avoid overcrowding, about 3-4 minutes per side, until golden brown and cooked through.
Drain and Serve
Use tongs to remove the chicken fingers from the oil and place them on paper towels to drain. Serve hot with your favorite dipping sauce.
Tips and Tricks
For the best results, ensure your oil is at the correct temperature before adding the chicken. Too hot, and the outside will burn before the inside cooks; too cool, and the chicken will absorb too much oil. Letting the coated chicken rest for a few minutes before frying can help the coating adhere better. Finally, don’t skip the buttermilk marinade—it’s the secret to tender, flavorful chicken.
Recipe Variations
- Spicy Version: Add cayenne pepper or hot sauce to the buttermilk marinade for a kick.
- Herb-Infused: Mix dried herbs like thyme or rosemary into the flour coating for an aromatic twist.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free blend for those with dietary restrictions.
Frequently Asked Questions
Can I bake these instead of frying? Yes, you can bake them at 400°F for about 20 minutes, flipping halfway through. They won’t be as crispy but will still be delicious.
How long can I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
Can I use chicken breasts instead of tenders? Absolutely! Just cut the breasts into strips to mimic the size of tenders for even cooking.
Summary
This buttermilk fried chicken fingers recipe delivers crispy, juicy perfection every time. With a few simple tips and tricks, you can master this comfort food classic at home.
