I love chicken fingers and always feel jealous that kids get to enjoy these delights on most restaurant menus. The idea of getting to eat with your hands and dunk crispy, fried, boneless chicken into yummy sauce, makes me smile! Tonight, I felt like making my half fried, half baked chicken fingers with spicy mustard sauce and barbecue sauce. Here is my recipe for Somewhat Healthy Chicken Fingers....
Serves 2
3 boneless chicken breasts, cut into 1 inch strips
1 cup buttermilk
2 cups flour
1 teaspoon allspice
1/2 teaspoon cayenne
salt and pepper
3 cups vegetable oil to shallow fry the chicken
In a bowl, place the chicken and pour the buttermilk over it. Add a pinch of salt and pepper and set in the fridge for 30 minutes. In a plastic ziploc bag, place the flour, allspice and cayenne, then shake. Strain the chicken and then add to the flour. Give the chicken a good shake, ensuring all the chicken is coated. Preheat oven to 350 degrees. In a heavy bottomed pan, heat the vegetable oil, test the oil by throwing a pinch of flour in it, if it sizzles the oil is ready, if it sinks let the oil heat up some more. When oil is ready, lay the chicken fingers in the oil. Cook, until golden on both sides, they will have to be flipped, as you are just shallow frying these. Then place on wire rack and that has been placed on top of a sheetpan. When all the chicken is browned, place the pan in the oven and finish baking. The chicken should take another 15-20 minutes in the oven. While the chicken is cooking, whip up your favorite dipping sauce. Here's what we had tonight....2 tablespoons whole grain mustard, 1 tablespoon hot pepper jelly, 1 tablespoon honey, pinch of salt and pepper. When the chicken is cooked, sprinkle with some kosher salt and start dunking. Enjoy!
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