Chicken fingers
Battered, fried and incredibly flavourful and moist chicken tenders
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 - 10 chicken tenders
- 1 1/2 cups all purpose flour (( 225 grams))
- 1 tsp salt
- 3/4 tsp ground black pepper
- 1 cup buttermilk ((250 ml))
- 1 tsp chili flakes
- 1/2 tsp salt
- 1 tsp Herbes de Provence (See note)
- 1 1/2 cups bread crumbs ( ( 150 grams))
- 1 tsp salt
- 3/4 tsp ground black pepper
- Oil for frying (See notes)
- Lemon for serving (optional )
Instructions
- 1
Pat your chicken tenders dry using a paper towel and set aside.
- 2
In a shallow bowl, whisk together the flour, salt and pepper. Set aside.
- 3
In another bowl, whisk together the buttermilk, chili flakes, salt and Herbes de Provence. Set aside.
- 4
In a third shallow bowl, combine the breadcrumbs with the salt and pepper. Set aside.
- 5
One at a time, place your chicken tenders into the flour and coat evenly.
- 6
Then, one at a time, dip the chicken tenders into the buttermilk mixture.
- 7
Next, place your chicken tenders into the breadcrumbs and coat evenly. Set the coated chicken tenders aside.
- 8
Pour enough oil into the frying pan so that it is 3/4 inches deep. Heat to approximately 350 degrees Fahrenheit. If you don't have a thermometer to measure the temperature of oil, drop in a bit of oil or a small cube of bread; if it begins to sizzle, it is ready.
- 9
Begin to fry your chicken tenders, being careful not to overcrowd your pan. Cook until golden brown on one side, approximately 7 - 10 minutes, and then flip over. Continue cooking until the second side is also golden brown. When done, transfer the chicken tenders to a paper towel lined plate or rack. Continue frying the rest of the chicken tenders.
- 10
Squeeze some fresh lemon juice over the chicken fingers if desired. Enjoy!