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–+ servings

Buttermilk Chicken Fingers

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Prep 20 minutes
Cook 20 minutes
Total 40 minutes
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

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

Notes

Press coating firmly for maximum crunch. Fry in batches and avoid overcrowding.

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