REBECCA'S CHICKEN FINGERS
A friend graciously shared this recipe with me over 25 years ago, and it's probably my most requested dish. It 'travels' beautifully, so it's perfect for potlucks, tailgate parties, or that long drive to the beach. It's fairly time-consuming, but I hope you will agree that the results make it worthwhile. My apologies that some of the measurements are guesstimates, since this is a recipe that's very difficult to 'quantify'. Once you get into it, though, it's not difficult at all to figure out how much you need of any particular ingredient.
Provided by highcotton
Categories Poultry
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse chicken with cold water; pat dry with paper towels.
- Cut chicken into small strips (the perfect"finger" is about two bites' worth-- and, unless you're Iron Chef, kitchen shears do the job a lot quicker than a knife).
- Pour buttermilk into a large, non-reactive container; add raw egg, stirring until well-combined.
- Add garlic powder to mixture (I don't measure, but give the container at least 5 or 6 good, hard shakes).
- Sprinkle lemon-pepper seasoning heavily over the buttermilk mixture (shake until the top is totally black).
- Stir seasonings into buttermilk and then add chicken pieces; stir again so that chicken is thoroughly coated.
- Cover with plastic wrap and refrigerate overnight.
- When ready to cook, pour enough oil into a heavy skillet to cover chicken pieces halfway.
- Heat to 375 degrees.
- While oil is heating, mix 1 cup flour with approximately 1 teaspoon salt and 1/2 teaspoon black pepper.
- Remove chicken pieces from marinade and dredge in batter to coat, replenishing batter as necessary (the buttermilk makes the flour'clump', so it's best to mix smaller amounts and add to it as you go).
- Fry chicken in hot oil until well-browned; turn and repeat, cooking on second side until done.
- Remove chicken fingers to platter or cookie sheet lined with paper towels to absorb excess grease.
- Sprinkle generously with McCormick's Season-All immediately!
- Serve hot or at room temperature.
- You can make a dipping sauce, but I never do because this one can stand on its' own!
- NOTE: If transporting for a picnic or whatever, do NOT put in closed ziplock bags while still hot (the steam will make the crust get terribly soggy!).
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Amowie Favour
[email protected]These chicken fingers were a bit too salty for my taste. I think I needed to use less salt in the breading.
Sahin YT
[email protected]I'm not a big fan of chicken fingers, but these were actually really good! The breading was crispy and the chicken was juicy. I'd definitely make these again.
Nova Johnson
[email protected]These chicken fingers were delicious! I used panko breadcrumbs instead of regular breadcrumbs and they turned out perfectly. The breading was crispy and flavorful, and the chicken was juicy and tender. I'll definitely be making these again!
Bonnie Karr
[email protected]I followed the recipe exactly and the chicken fingers turned out perfect! The breading was crispy and the chicken was juicy. I'll definitely be making these again.
Essay Manny
[email protected]These chicken fingers were a bit dry, but the flavor was good.
David Wamai
[email protected]These chicken fingers were so easy to make and they turned out great! I used boneless, skinless chicken breasts and they cooked perfectly. The breading was crispy and flavorful, and the chicken was juicy and tender. I'll definitely be making these ag
Afzal Afridi
[email protected]I've made this recipe several times and it's always a hit! The chicken fingers are always crispy and delicious, and the dipping sauce is the perfect complement. I highly recommend this recipe!
Grace Huff
[email protected]These chicken fingers were a bit too greasy for my taste. I think I needed to drain them on paper towels for longer.
Izzy Garrett
[email protected]I made these chicken fingers for my kids and they loved them! They were crispy on the outside and juicy on the inside. I'll definitely be making these again.
Sebastian Melgar
[email protected]These chicken fingers were delicious! The breading was crispy and flavorful, and the chicken was tender and juicy. I highly recommend this recipe!
Claudia Tarifeño Campos
[email protected]I'm not a big fan of chicken fingers, but these were actually really good! The breading was crispy and the chicken was juicy. I'd definitely make these again.
laiba murtaz
[email protected]These chicken fingers were a bit bland. I think I needed to add more seasoning to the breading.
Fatuma Mahammedsalih
[email protected]I followed the recipe exactly and the chicken fingers turned out great! The breading was crispy and the chicken was juicy. I'll definitely be making these again.
dorah nalugo
[email protected]So easy to make and so delicious! My kids loved them.
Angel Burbridge
[email protected]These chicken fingers were a bit too dry for my taste. I think I overcooked them. But the flavor was good.
Roronoa ghazi -رورونوا غازي
[email protected]Just made these chicken fingers and they were so good! I used boneless, skinless chicken breasts and they cooked perfectly. The breading was crispy and flavorful, and the chicken was juicy and tender. Will definitely be making these again!
romano rainers
[email protected]I've made this recipe a few times now and it's always a hit. The chicken fingers are always crispy and delicious, and the dipping sauce is the perfect complement. I highly recommend this recipe!
masroor soomro
[email protected]These chicken fingers were amazing! Crispy on the outside, juicy on the inside, and the flavor was on point. I used panko breadcrumbs instead of regular breadcrumbs and they turned out perfectly. Definitely a new favorite recipe!