Appetizers
Crispy Chicken Fingers
Makes 6 servings
Crispy Chicken Fingers
Makes 6 servings
Ingredients
- 3 tablespoons kosher salt
- 3 tablespoons brown sugar
- 1 cup boiling water
- 12 ice cubes
- 4 skinless, boneless chicken breast halves
- 1 cup unbleached, all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- ¼ teaspoon paprika
- ¼ teaspoon granulated garlic powder
- oil for frying
- ¾ cup buttermilk or regular milk
Preparation
- Combine salt, sugar and boiling water in a medium-large, heatproof bowl. Stir until sugar and salt are completely dissolved. Add ice.
- Cut chicken into ½ x 2-inch strips. Place cut chicken in the chilled brine mixture and refrigerate for 30 to 60 minutes.
- Combine the flour with the salt, pepper, paprika and granulated garlic in a shallow bowl; reserve.
- When ready to cook, drain chicken and pat completely dry. Heat oil in Cuisinart® 3.4-Quart Deep Fryer to 375°F. Dip the drained and dried chicken strips in buttermilk and roll in flour mixture to coat well. Place the strips on a plate.
- Carefully place the chicken strips in the hot oil in batches. Cook, turning once, for about 3 to 4 minutes per side. Drain on layers of paper towels and serve with Honey Mustard Sauce.
