These Buttermilk-Honey Fried Chicken Fingers are the best chicken fingers I’ve ever tasted. Great with a dipping sauce; I like honey mustard.
Toss any leftover chicken fingers with salad greens for a nice lunch.
Love this recipe but then who wouldn’t love deep-fried, honey-kissed chicken fingers.
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Buttermilk-Honey Fried Chicken Fingers
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
These chicken fingers are easy to make and better than anything from a fast food drive-thru.
Course: Main Course
Cuisine: American
Keyword: Buttermilk-Honey Fried Chicken Fingers
Servings: 6
Calories: 325 kcal
Ingredients
- 4 teaspoons honey
- salt
- 1/2 teaspoon fresh ground black pepper
- flavoring of choice (see below)
- 1 1/3 cups buttermilk
- 2 1/2 lbs boneless skinless chicken breast halves each cut crosswise into 8 to 9 strips (about 6 large)
- 1 quart canola oil
- 3 cups all-purpose flour
Classic Flavoring
- 1 teaspoon garlic powder
Maryland-Style Flavoring
- 1 tablespoon Old Bay Seasoning
Curry Flavoring
- 1 tablespoon curry powder
Cumin Flavoring
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon garlic powder
Instructions
- In a large bowl or shallow baking dish, mix the honey, 1 teaspoon salt, pepper, and flavoring of choice into the buttermilk. Add the chicken and turn to coat.
- Preheat oven to 200 degrees. Heat the oil in a large (12-inch) skillet over high heat until it reaches 375 degrees.
- Meanwhile, mix the flour and 1 tablespoon salt in a doubled paper bag (I've also used a large Ziploc bag). Drop about 8 chicken strips into the flour, close the bag, and shake to coat the chicken. Place the chicken pieces on a wire rack set over a baking sheet (or newspaper for easy cleanup). Repeat with the remaining chicken.
- Working in 4 batches, drop the chicken pieces into the hot oil and fry until golden brown, turning if necessary to ensure even browning, about 3 minutes.
Enjoy!
Up Next:
Easy Peazy Chicken Garlic Bites
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Recipe based on one by Velouria
Photo by gailanng