Mike's Crispy Chicken Fingers

Name: Mike's Crispy Chicken Fingers
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 large Boneless Chicken Breasts [fat trimmed]; 3 cup AP Flour; 2 tbsp Each: Garlic Powder - Onion Powder - Paprika; 1/2 tbsp Each: Salt - Black Pepper - Italian Seasoning; 3 Eggs; 2 Splashes Buttermilk; 2 cup Cooking Oil; 1 large Frying Pan With Lid

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Brining your chicken is a great way to ensure it will be extremely juicy and have a tighter or, "toothy," texture. If you're interested, check out my Hot Chicken recipe at the base in Step #12. There you'll find detailed directions on brining.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

30 mins

4 servings

4 largeBoneless Chicken Breasts [fat trimmed]
3 cupAP Flour
2 tbspEach: Garlic Powder - Onion Powder - Paprika
1/2 tbspEach: Salt - Black Pepper - Italian Seasoning
3Eggs
2Splashes Buttermilk
2 cupCooking Oil
1 largeFrying Pan With Lid

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Steps

30 mins

1

Whisk together eggs and buttermilk and set to the side.
2

Add all of your dried ingredients to your flour and whisk well. Set to the side.
3

Cut your chicken breasts into long thick strips. Approximately 1"x1"x5".
4

Add your oil to your pan.
5

Coat your chicken strips in your flour. Squeeze the flour mixture on to your chicken strips tightly. Place in fridge for 30 minutes.
6

Pull out chicken and coat once more in flour. Squeeze with flour again tightly.
7

Place strips in to your egg mixture and fully coat.
8

Place back in flour and fully coat.
9

Place chicken in frying pan at high heat then turn to medium heat. Fry for 2 or 3 minutes on each side until fully cooked. Keep chicken covered with lid when not flipping while frying.
10

Drain chicken strips on paper towels.
11

Serve hot with several different types of dipping sauce such as Ranch Dressing, Sweet & Sour, Barbecue Sauce, Hot Mustard, Salsas, Chile Sauces or a flavored Mayonnaise creation.
12

For directions on brining your chicken, click on the Hot Chicken link.
https://cookpad.wasmer.app/us/recipes/353227-mikes-nashville-hot-chicken

Mike's Nashville Hot Chicken

Linked Recipes

Mike's Nashville Hot Chicken

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Cooksnaps

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MMOBRIEN @cook_2891564

on July 14, 2014 02:22

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!