Buttermilk Chicken Fingers

Instructions

1. Combine the buttermilk, mustard, and hot sauce in a large ziplock bag. 
2. Add the sliced chicken breasts to the buttermilk mixture and allow to marinade overnight. 
3. Combine the flour, cornmeal, paprika, salt and pepper in a paper bag. Give it a few hearty shakes to mix up the flavours. 
4. 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. 
5. 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. 
6. Remove from oil, and place on a paper towel to absorb any excess. 
7. Serve with your choice of dipping sauce and enjoy.