When doing meal prep for future dinners, these Buttermilk Chicken Fingers are a great option. These crowd pleasing finger foods are easy to make, simple to store, and quick to cook. They are a perfect quick dinner for a busy week.
Serve these with a quick and easy coleslaw or green salad and you have a healthy meal in minutes.
4 boneless skinless Chicken Breasts sliced into long strips
1 cup Buttermilk
1 tsp of Dijon Mustard
1 tsp of Frank's Hot Sauce
1 cup of All Purpose Flour
1/4 cup of Cornmeal
1/2 tsp of Paprika
Salt and Pepper to taste ( Approximately 1 tsp of each)
Oil for Deep Frying
Instructions
Combine the buttermilk, mustard, and hot sauce in a large ziplock bag.
Add the sliced chicken breasts to the buttermilk mixture and allow to marinade overnight.
Combine the flour, cornmeal, paprika, salt and pepper in a paper bag. Give it a few hearty shakes to mix up the flavours.
Remove the chicken from the buttermilk and shake off the excess. Working in batches, place the chicken into the bag with flour and shake until coated. Remove from the bag and set on a cooling rack to “cure” for about 10 minutes.
Meanwhile, heat oil in a fryer or in a heavy bottomed pot housing 3″ of oil. Once the oil temperature is at 365°, add the chicken and cook for about 5-8 minutes until golden brown and no longer pink in the middle. They will “float” on top of the oil when ready.
Remove from oil, and place on a paper towel to absorb any excess.
Serve with your choice of dipping sauce and enjoy.
Notes
Freeze: Place the chicken tenders on a parchment lined baking sheet once you have coated them in flour. Place in the freezer until frozen and transfer to a freezer bag. Store for up to a month.
Bake: In a 425° oven, place the chicken tenders (from frozen) on a parchment lined baking sheet and cook for 20 - 30 minutes. If baking right away, bake for 15 -20 minutes.
adoptedtomato
