Spicy Fried Chicken Fingers

Plan ahead the chicken needs to soak in the buttermilk mixture for 8-24 hours, make this as spicy as you like by adjusting the cayenne pepper and hot sauce, depending on the size you slice the chicken cooking time will vary slightly

Servings 4-6

Ingredients:

2 pounds boneless skinless chicken breasts (sliced lengthwise into 3 long strips, or slice as desired)

1 quart buttermilk

1 tablespoon kosher salt

2 tablespoons Louisiana hot sauce (can use more)

oil for frying

COATING:

2 cups all-purpose flour

2 teaspoons garlic powder

2 teaspoons seasoned salt

1 teaspoon fresh ground black pepper

pinch cayenne pepper, or adjust to taste

1/2 teaspoon paprika

1/2 teaspoon marjoram

1/2 teaspoon dried thyme

1/4 teaspoon celery powder

Instructions:———————————————

In a large glass bowl combine the buttermilk with kosher salt and hot sauce, mixing until no salt granules remain.

Add in the chicken strips and toss to coat.

Refrigerate for 8-24 hours tossing a few times during chilling.

In a shallow bowl combine all coating ingredients together.

Drain the chicken strips in a large colander.

Coat each chicken strip well in the flour mixture pressing down with hands to adhere the coating to the chicken.

Place on a rack and allow to sit for 20 minutes (do not discard the flour mixture).

Heat oil in a skillet to 350 degrees F  (using enough oil to about 1/3 up the skillet).

Just before frying each chicken strip coat lightly again into the flour mixture gently shaking off any excess.

Fry the chicken strips in batches in hot oil for about 3 minutes per side or until cooked through.

Remove to a rack to drain.

Related posts:

Spicy Crispy Chicken Fingers

Kitten’s Garlicy Cornmeal Oven Fried Chicken

Spicy Breaded Garlic Chicken Cutlets

“Almost” KFC Spicy Honey Barbecue Chicken Strips

Spicy Buttermilk Oven Fried Chicken

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Tags: chicken breast