Monday, February 7, 2011
Home Made Chicken Fingers
This is one of the easiest and fastest things for me to fix for my boys to eat. In fact, they are so good my giant picky eater brother eats them, my allergic to everything baby eats them, and my kids would rather eat my chicken fingers than kids menu chicken from any of their favorite restaurants.
Here's what you'll need:
Chicken Tenders (I start with frozen)
Seasoning (salt, pepper, garlic salt, onion salt, cayenne pepper, chili powder)
Set your self up with two bowls, a buttermilk bowl and a flour dredge bowl.
Let the chicken tenders soak in the buttermilk about 5 minutes, making sure that each one is well coated.
Mix all of your seasoning into the bowl of flour. Go easy on the cayenne and chili powder if your a wimp, or making these for kids, but add enough stuff to the flour that you change the color and texture a bit.
Heat up a skillet with some oil. Not a lot of oil, but just enough to cover the bottom of the chicken and climb the sides just a tiny bit. Make sure that the oil is super hot and ready for the chicken.
Pull the chicken out of the buttermilk and coat it in the flour dredge, both sides and make sure you get it on thick. If you want, you can even double dredge, sending the chicken back into the buttermilk for another quick coating and then back to the flour.
Work with about half your chicken and get it all floured up. Put the chicken in the hot oil and while the first round is cooking, start the second batch in the buttermilk and flour.
Cook the chicken for about 5 minutes per side, but use the color as a good guide. Dark golden brown means it's ready to turn. Cook it some more, until both sides are the same shade and it's done. Place on a plate covered with paper towels and start the next batch.
Once the chicken is done, eat up. Serve with your own dipping sauces (I like a home made honey mustard, my husband a BBQ and mayonnaise mix).