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Buttermilk-Honey Fried Chicken Fingers

Buttermilk-Honey Fried Chicken Fingers

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
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
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

  1. 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.
  2. Preheat oven to 200 degrees. Heat the oil in a large (12-inch) skillet over high heat until it reaches 375 degrees.
  3. 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.
  4. 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.