Melt in your mouth fried chicken fingers
I thought frying stuff during summer sounded weird at first. Seriously, who wants to work hard behind the stove during a heat wave? Plus, I've got this habit of either grilling or eating raw stuff during the summer... The idea of spending time behind the stove heating crazy amounts of oil simply didn't compute in my head! But then I really, really felt like trying this recipe out... And since I did, my perception has completely changed!
This fried chicken recipe is a friend's speciality and I had been told by other friends that his fried chicken was so good, it was to die for. So what else could I do but to beg him for his secret? Lucky me (and you now!), he was generous and kind enough to share this recipe! To tell you the truth, this chicken came out so good (you should've seen the ridiculous amount of chicken my kids and husband ate...) I might start to fry my chicken all year round! After all, that's what they do South of the US and I don't hear anyone complaining about it...
It was so good, who cares about sweating like crazy behind the stove? Now you go ahead try it during the next heat wave. You might change your mind too!
Fried Chicken Fingers Serves 4 people
Level: GROWN UP
4 chicken breasts cut in panels
1 tbsp kosher salt
2 tsp freshly ground pepper
1 1/2 tsp sweet paprika (you can try with smoked paprika for a change)
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp coriander
1 1/2 cup buttermilk
3 cups flour
1 tbsp cornstarch
Peanut or canola oil (for frying)
In a bowl mix the salt, pepper, paprika, coriander, garlic, onion and chili powders. add the chicken and rub all over. Add the buttermilk, mix well, cover and chill overnight.
When ready, whisk the eggs in a small bowl. In another bowl whisk together the flour, cornstarch and a little bit of salt and pepper for seasoning.
Pour the oil in a cast-iron skillet. Prop a deep fry thermometer and heat the oil so it's at 350˚F. Meanwhile set a wire rack inside a large rimmed baking sheet.
Using 1 piece of chicken at a time, drain off the excess buttermilk, dip in egg mixture and then in the flour mixture. Make a few at a time and when you've got enough to fill your skillet (not to crammed), fry turning with tongs every minute until deep golden brown. Try and keep a steady temperature of about 300˚-325˚F. It should take about 3-5 minutes per piece (depending on how big you made them). Using tongs remove from frying oil and transfer to the prepared rack. Repeat with the remaining chicken pieces.
Note: You could use this same recipe with drumsticks and they would come out absolutely succulent. You would just need to adjust the cooking time.