Buttermilk Chicken Fingers

Name: Buttermilk Chicken Fingers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 6-8 chicken breasts (cut into fingers); buttermilk (enough to fully submerge chicken); 2 cups all-purpose flour; 2 cups rice flour; 1 tsp baking powder; 1/2 tbsp salt (part of seasoning mix); 1/2 tbsp paprika (part of seasoning mix); 1 tbsp white pepper (part of seasoning mix); 1/2 tbsp black pepper (part of seasoning mix); 1 tbsp garlic powder (part of seasoning mix); 1 tbsp onion powder (part of seasoning mix); 1 tsp dried basil (part of seasoning mix); 1 tsp dried thyme (part of seasoning mix); 1 tsp dried oregano (part of seasoning mix); 1 tsp celery salt (part of seasoning mix); 1/2 tsp powdered ginger (part of seasoning mix); 1/3 tsp mustard powder (part of seasoning mix)

Buttermilk Chicken Fingers

622kcal

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Prep 20 minutes mins

Cook 20 minutes mins

Total 40 minutes mins

Crispy buttermilk-marinated chicken fingers with a seasoned flour and rice flour coating and craggly pebble crust.

Servings 6 servings

Course Main Course

Cuisine American

Ingredients

▢ 6-8 chicken breasts cut into fingers
▢ buttermilk enough to fully submerge chicken
▢ 2 cups all-purpose flour
▢ 2 cups rice flour
▢ 1 tsp baking powder
▢ 1/2 tbsp salt part of seasoning mix
▢ 1/2 tbsp paprika part of seasoning mix
▢ 1 tbsp white pepper part of seasoning mix
▢ 1/2 tbsp black pepper part of seasoning mix
▢ 1 tbsp garlic powder part of seasoning mix
▢ 1 tbsp onion powder part of seasoning mix
▢ 1 tsp dried basil part of seasoning mix
▢ 1 tsp dried thyme part of seasoning mix
▢ 1 tsp dried oregano part of seasoning mix
▢ 1 tsp celery salt part of seasoning mix
▢ 1/2 tsp powdered ginger part of seasoning mix
▢ 1/3 tsp mustard powder part of seasoning mix

Method

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Mix all seasoning ingredients thoroughly.
Stir 3 tablespoons of the seasoning mix into the buttermilk.
Add chicken and refrigerate 4–24 hours.
Mix all-purpose flour, rice flour, baking powder, and the remaining seasoning mix.
Drizzle 1 cup of the buttermilk into the flour mixture and toss to form small clumps (pebbles).
Heat oil to 300°F (150°C).
One piece at a time, remove chicken from buttermilk, dredge in flour mixture, press firmly, shake off excess.
Fry until they float and reach 185°F internal temperature.
Transfer to a wire rack and salt immediately while hot.

Nutrition

Calories622kcalCarbohydrates78gProtein56gFat7gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.03gCholesterol145mgSodium1305mgPotassium979mgFiber4gSugar0.4gVitamin A366IUVitamin C3mgCalcium82mgIron4mg