📝 About This Recipe
Elevate a childhood classic into a gourmet indulgence with this double-dredged, buttermilk-brined masterpiece. These fingers feature a succulent interior thanks to a spicy-tangy marinade and a dramatic, craggy exterior that delivers an earth-shattering crunch in every bite. Perfectly seasoned with a blend of smoked paprika and garlic, they represent the pinnacle of Southern-style comfort food.
🥗 Ingredients
The Chicken & Brine
- 1.5 pounds Chicken breast tenderloins (sinew removed)
- 1.5 cups Full-fat buttermilk (cold)
- 2 tablespoons Hot sauce (Louisiana-style preferred)
- 1 tablespoon Dijon mustard
- 1 teaspoon Kosher salt
The Seasoned Flour Dredge
- 2 cups All-purpose flour
- 1/2 cup Cornstarch (for extra crispiness)
- 2 teaspoons Smoked paprika
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Dried oregano (crushed between palms)
- 1 teaspoon Black pepper (freshly ground)
- 1/4 teaspoon Cayenne pepper (optional for heat)
Frying & Finishing
- 1 quart Peanut or Vegetable oil (for deep frying)
- 1 pinch Flaky sea salt (for finishing)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the buttermilk, hot sauce, Dijon mustard, and 1 teaspoon of kosher salt until fully combined.
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2
Submerge the chicken tenderloins into the buttermilk mixture. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for maximum tenderness.
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3
In a shallow wide dish or pie plate, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, oregano, black pepper, and cayenne.
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4
Drizzle 3 tablespoons of the buttermilk marinade into the flour mixture and use a fork to cut it in. This creates small clumps that will stick to the chicken and form those signature crispy ridges.
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5
Pour the frying oil into a large Dutch oven or heavy-bottomed cast iron skillet until it is about 2 inches deep. Heat over medium-high heat until it reaches 350°F (175°C).
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6
Working with one piece at a time, lift a chicken tender from the brine, letting the excess drip off, then drop it into the seasoned flour.
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7
Press the flour firmly onto the chicken to ensure a thick coating. Shake off any massive excess, but keep those craggy bits attached.
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8
Place the coated chicken on a wire rack set over a baking sheet. Repeat with the remaining chicken and let them rest for 10 minutes; this helps the coating adhere and prevents it from falling off in the oil.
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9
Carefully lower 4-5 chicken fingers into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy chicken.
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10
Fry for 3-4 minutes per side, turning once with tongs, until the crust is a deep golden brown and the internal temperature reaches 165°F (74°C).
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11
Use a slotted spoon or tongs to transfer the chicken to a clean wire rack (not paper towels, which can cause steaming and sogginess).
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12
Immediately sprinkle with a touch of flaky sea salt while the oil is still wet on the surface.
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13
Allow the oil to return to 350°F before starting the next batch. Serve immediately while hot and shatteringly crisp.
💡 Chef's Tips
Always use a kitchen thermometer to monitor your oil; if it's too cool, the chicken gets greasy; if too hot, the crust burns before the meat cooks. Adding a bit of the wet marinade into the flour (Step 4) is the secret to 'extra crunchy' bits. Don't skip the rest period after breading; it’s the key to keeping the crust from sliding off the meat. For a gluten-free version, swap the flour for a 1:1 GF flour blend and ensure your cornstarch is certified GF. If you don't have buttermilk, mix 1.5 cups of milk with 1.5 tablespoons of lemon juice and let sit for 10 minutes.
🍽️ Serving Suggestions
Serve with a side of homemade honey mustard sauce or a spicy chipotle ranch for dipping. Pair with creamy coleslaw and buttered Texas toast for a classic Southern platter. Serve alongside thick-cut truffle fries or sweet potato wedges. A cold, crisp lager or a glass of sweet iced tea balances the richness of the fried coating perfectly. Slice them up and toss them over a fresh garden salad with avocado and bacon for a 'Fried Chicken Salad' treat.