MAPLE BRINED, CHICKEN FINGERS
Steps:
- 1. Slice the chicken into 3 thin pieces, then cut each piece in half. 2. Make the brine by combining the first 5 ingredients. Place the chicken in a plastic bag, add the marinade, and place in the refrigerator for at least 2 hours, but 24 hours is OK. Leaving the chicken in the brine overnight will give the chicken enough time to absorb the flavor of the Maple Syrup. 3. Mix the flour and seasonings together in a large flat pan like a jelly roll pan (I use a half chafer pan 'cause of the high sides. Take the chicken out of the bag with tongs, lay in the flour mixture then turn over. Take 3 legs and 3 thighs out to coat with this flour mixture. Rub the flour into the chicken with your hands, don't shake off the excess and place in a pan to get ready for frying. 4. Heat the oil to about 300 degrees in a black frying pan, and place the chicken in being careful not to splash the oil. 5. Leave the chicken alone for 10 - 12 minutes. When you start to see some blood being forced out of the chicken (this means that the chicken is cooking), carefully turn them over. Leave another 10 - 12 minutes. The second side should be well colored. 6. Place them either on paper towels, or on a rack in a sheet pan, and season immediately with slat and a little more Butt Kickin' Blacken. Please visit http://www.capnrons.com/R_M_Chicken_Tenders.html for pictures involved in this recipe.
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Abu Sayed Hasan
[email protected]These chicken fingers were a disappointment. I followed the recipe exactly, but they just didn't turn out well.
Troy Postell
[email protected]I'm not sure what went wrong, but my chicken fingers turned out really tough.
UNIQUE NNENNA
[email protected]The chicken fingers were easy to make, but the flavor was just okay.
Meagabo Nelly
[email protected]I found that the chicken fingers were a bit dry.
Rajput King
[email protected]These were a little too sweet for my taste.
Tina Montague
[email protected]So good! I used boneless, skinless chicken breasts and they turned out perfectly.
Mid
[email protected]These were delicious! The maple brine really made a difference in the flavor of the chicken. I'll definitely be making these again.
Sanja Hribar
[email protected]I've made these chicken fingers several times now and they're always a crowd-pleaser. They're perfect for parties or potlucks.
Esther Bassey
[email protected]These chicken fingers were easy to make and very tasty. I liked that the recipe used simple ingredients that I already had on hand.
Dorcas Wangui
[email protected]I followed the recipe exactly and the chicken fingers turned out perfectly. They were crispy on the outside and juicy on the inside. The maple brine gave them a delicious flavor.
Laila Laassili
[email protected]These chicken fingers were a hit with my family! They were moist, flavorful, and had a crispy coating. The maple brine added a subtle sweetness that really complemented the chicken. I will definitely be making these again!