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

  1. Combine salt, sugar and boiling water in a medium-large, heatproof bowl. Stir until sugar and salt are completely dissolved. Add ice.
  2. Cut chicken into ½ x 2-inch strips. Place cut chicken in the chilled brine mixture and refrigerate for 30 to 60 minutes.
  3. Combine the flour with the salt, pepper, paprika and granulated garlic in a shallow bowl; reserve.
  4. 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.
  5. 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.