Best 3 Buttermilk Fried Chicken Fingers Recipes

Indulge in the crispy delight of Buttermilk Fried Chicken Fingers, a culinary masterpiece that tantalizes taste buds with its golden-brown exterior and tender, juicy interior. Marinated in a flavorful buttermilk mixture, these chicken fingers are coated in a seasoned breading and fried to perfection, resulting in a harmonious blend of crispy and succulent textures. Accompanied by three delectable dipping sauces - a classic ranch dressing, a zesty honey mustard, and a tangy barbecue sauce - these chicken fingers elevate your dining experience to new heights. Prepare to embark on a culinary journey where every bite is a symphony of flavors and textures, leaving you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERMILK FRIED CHICKEN FINGERS

Buttermilk Fried Chicken Fingers image

Provided by Food Network

Categories main-dish

Time 4h30m

Number Of Ingredients 5

Ingredients

6 boneless skinless chicken breasts
Buttermilk
Flour, for dredging
Salt and pepper
Vegetable oil

Steps:

Flatten chicken breasts and slice into large strips. Place in a large bowl and cover completely with buttermilk. Refrigerate 4 to 6 hours.
Fill a pie plate or large shallow bowl with flour, season with salt and pepper. Heat two skillets with about a 1/2-inch of oil. While the oil is heating, coats the chicken fingers with the seasoned flour.
Fry chicken in the oil until done (oil should not cover the top of the breasts), about 10 minutes per batch.

BUTTERMILK FRIED CHICKEN FINGERS

Buttermilk Fried Chicken Fingers image

These zesty chicken fingers get their flavor from a tangy buttermilk marinade and a breading spiked with smoked paprika. Be sure to plan ahead-these chicken pieces taste best when marinated for 24 hours before they are cooked.

Provided by Daniel Humm

Categories Chicken Thyme Buttermilk Paprika

Yield Serves 4

Number Of Ingredients 22

Ingredients

For the buttermilk marinade:
3 1/2 cups buttermilk
3 1/2 cups whole milk
1 small Spanish onion, cut into 1/2-inch thick slices
2 medium jalapeños, sliced
1 tablespoon kosher salt
1 tablespoon Tabasco pepper sauce
2 pounds skinless, boneless chicken thighs, cut into 2x4-inch strips
For the seasoned flour:
3 1/2 cups all-purpose flour
2 tablespoons granulated garlic
2 tablespoons onion powder
1 tablespoon plus 1 teaspoon dried thyme
2 teaspoons ground sage
1 tablespoon smoked paprika
1/2 teaspoon cayenne pepper
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon plus 1 teaspoon coarse ground black pepper
Canola oil, for frying
Homemade or store bought ranch dressing, for serving
Special Equipment:
deep fry/candy thermometer, two 13x18-inch rimmed baking sheets, 2 wire cooling racks

Steps:

In a wide, shallow bowl, combine buttermilk, milk, onion, jalapeño, salt, and Tabasco. Add chicken, cover, and refrigerate for 24 hours.
Preheat oven to 250°F. Set cooling racks over rimmed baking sheets. In a large bowl, combine the flour, granulated garlic, onion powder, thyme, sage, paprika, cayenne, salt, and pepper.
In a large pot, pour in enough oil to come up to 2 inches. Set over medium-high heat until oil registers 350°F on a deep-fry thermometer. Working in batches of 4 to 5 pieces, remove chicken from marinade, shaking to remove any vegetables and excess liquid, and dredge in the seasoned flour. Fry chicken pieces, turning once, until golden and cooked through, 6 to 7 minutes total per batch. Transfer chicken to wire racks and warm in oven while frying remaining batches.
Serve chicken fingers with ranch dressing, if desired.

CHIPOTLE AND BUTTERMILK FRIED CHICKEN FINGERS

Chipotle and Buttermilk Fried Chicken Fingers image

These spicy and crispy tenders are delectable as a one-meal dish served over a bed of salad greens. Otherwise, make a dipping sauce. There's more sauces on food.com than you can stand.

Provided by gailanng

Categories Chicken Breast

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 8

Ingredients

vegetable oil (for frying)
1 1/2 lbs chicken tenderloins, trimmed of tendons
1/2 cup buttermilk
1/4 cup Frank's red hot sauce
3/4 cup self-rising flour
1/2-1 teaspoon ground dried chipotle powder
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper

Steps:

In a large, heavy pot, heat oil to 350 degrees.
In a shallow dish, whisk together buttermilk and hot sauce.
In a separate shallow dish, combine self-rising flour, chipotle chili powder, salt and pepper. Stir to combine.
Dip chicken in buttermilk mixture allowing excess to drip off and then dredge in flour mixture.
Drop 4-5 pieces of chicken into the pan at a time. Cook until a light golden brown, about 3-5 minutes. Drain on paper towel and serve immediately.

Tips:

Use fresh buttermilk for the best flavor. Buttermilk that has been sitting in the refrigerator for a while may have lost some of its acidity, which will affect the flavor of the chicken.
Marinate the chicken in the buttermilk for at least 30 minutes. This will help the chicken to absorb the flavor of the buttermilk and make it more tender.
Use a good quality breading. A good breading will help the chicken to stay crispy and flavorful.
Fry the chicken in hot oil. The oil should be hot enough to sizzle when you drop the chicken in. This will help the chicken to cook evenly and prevent it from becoming greasy.
Don't overcrowd the pan. If you overcrowd the pan, the chicken will not cook evenly and it will be more likely to become greasy.
Serve the chicken immediately. Buttermilk fried chicken fingers are best served hot and fresh out of the fryer.

Conclusion:

Buttermilk fried chicken fingers are a delicious and easy-to-make dish that is perfect for any occasion. They are crispy, flavorful, and juicy, and they are sure to be a hit with everyone who tries them. So next time you are looking for a quick and easy meal, give buttermilk fried chicken fingers a try. You won't be disappointed!