Side Pannel
Chipotle and Buttermilk Fried Chicken Fingers
Chipotle and Buttermilk Fried Chicken Fingers
- Recipe Submitted by Cobb on 11/28/2014
Category: Dinner Party, Healthy Recipes, Chicken
Ingredients List
- Vegetable or canola oil for frying
- 1 1/2 lbs. chicken tenderloins
- 1/2 c. buttermilk
- 1/4 c. hot sauce (I like Frank”™s Red Hot)
- 3/4 c. self-rising flour
- 1/2 tsp. McCormick”™s Chipotle Chile Pepper
- 1/2 tsp. salt
- 1/4 tsp. fresh cracked black pepper
Directions
In a large, heavy pot, heat oil to 350 degrees.
Prepare chicken by trimming off any little tendons that might be unpleasant to eat.
In a shallow dish, mix buttermilk and hot sauce. Whisk gently.
In a separate shallow dish, combine self-rising flour, Chipotle Chili Pepper, salt, and pepper. Stir to combine.
Dunk chicken in buttermilk mixture allowing excess to drip off and then dredge in flour mixture.* Repeat with remaining chicken pieces.
Once the oil reaches 350 degrees, drop 4-5 pieces of chicken into the pan at a time. Cook until a light golden brown, about 3-5 minutes. Drain on paper towel and serve immediately.
Prepare chicken by trimming off any little tendons that might be unpleasant to eat.
In a shallow dish, mix buttermilk and hot sauce. Whisk gently.
In a separate shallow dish, combine self-rising flour, Chipotle Chili Pepper, salt, and pepper. Stir to combine.
Dunk chicken in buttermilk mixture allowing excess to drip off and then dredge in flour mixture.* Repeat with remaining chicken pieces.
Once the oil reaches 350 degrees, drop 4-5 pieces of chicken into the pan at a time. Cook until a light golden brown, about 3-5 minutes. Drain on paper towel and serve immediately.
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