Spicy Crispy Chicken Fingers
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Recipe: #81
September 03, 2011
Categories: Dinner, Lunch, Main Dish, Snacks, Poultry, Chicken, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Game/Sports Day, Weeknight Meals, Deep Fry, Stove Top, High Protein, Spicy more
"If your not a fan of spicy food, you can omit the cayenne and hot sauce"
Ingredients
Nutritional
- 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.
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