Spicy Crispy Chicken Fingers

Prep Time
Cook Time
Ready In

"If your not a fan of spicy food, you can omit the cayenne and hot sauce"

Original recipe yields 6 servings


  • Serving Size: 1 (217 g)
  • Calories 364.1
  • Total Fat - 7.7 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 145.5 mg
  • Sodium - 929.9 mg
  • Total Carbohydrate - 23.3 g
  • Dietary Fiber - 1 g
  • Sugars - 2.6 g
  • Protein - 47.3 g
  • Calcium - 146.2 mg
  • Iron - 2.2 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.2 mg

Step 1

In a large resealable plastic bag, combine the first 8 dry ingredients.

Step 2

In a shallow bowl, whisk egg with buttermilk and hot sauce.

Step 3

Dip a few pieces of chicken at a time in buttermilk mixture, then place in bag; seal and shake to coat (have all the chicken strips coated and on a rack before frying).

Step 4

In an heavy saucepan or skillet heat oil to 375 degrres F .

Step 5

Fry chicken, a few strips at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels.

Tips & Variations

No special items needed.



I didn't add any of the heat ingredients to my fingers because I wanted plain chicken fingers. I topped with a tomato cream sauce then topped with Parmesan cheese and baked. I served it with linguine with a tomato cream sauce. It was a great combo, and a great dinner!

(13 Sep 2013)