Ingredientes para Buttermilk Honey Fried Chicken Fingers
- 2 tablespoons honey
- 1 1/2 teaspoons salt (1 tsp for buttermilk, 1/2 tsp for flour)
- Fresh Ground Black Pepper
- Flavoring
- 1 cup buttermilk
- Boneless Skinless Chicken Breast Halves
- Vegetable Oil
- All Purpose Flour
- Garlic Powder
- Old Bay Seasoning
- Curry Powder
- Ground Cumin
- Paprika
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Cómo preparar Buttermilk Honey Fried Chicken Fingers
- In a large bowl, whisk together 1 cup buttermilk, 2 tablespoons honey, 1 teaspoon salt, 1/2 teaspoon black pepper, and your favorite flavoring (paprika, garlic powder, etc.).
- Add 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips, to the buttermilk mixture. Toss to coat and let marinate for at least 15 minutes (longer is better!).
- Preheat oven to 200°F (93°C). This will keep cooked chicken warm.
- In a large, heavy-bottomed skillet or Dutch oven, heat 1 quart of vegetable oil to 375°F (190°C). Use a thermometer to monitor the temperature.
- In a large paper bag, whisk together 2 cups all-purpose flour and 1 tablespoon salt.
- Working in batches, dredge about 8 chicken strips in the flour mixture, ensuring they are fully coated. Gently shake the bag to distribute the flour evenly.
- Carefully place the breaded chicken strips in the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through.
- Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Transfer to the preheated oven to keep warm.
- Repeat steps 6-8 with the remaining chicken, maintaining the oil temperature at 375°F (190°C) between batches.
- Serve immediately with your favorite dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
20g
Fat
76g
Carbs
14g
