Chicken Fingers
INGREDIENTS
3 lbs Chicken Tenders, tendons removed. (Place the tendons between the tines of a fork. Grab the tendon with a paper towel, then pull the tendon through the tines of the fork and out of the tender.)
Brine
2 cups buttermilk
1 cup pickle juice
1 cups Frank’s red hot
1 tbsp smoked paprika
Breading
1/3 cup all-purpose flour
1 tbsp onion powder
2 eggs whisked
2 cups panko bread crumbs
Frying
1/2 inch of vegetable oil
METHOD
Brine
1. Place all of the tenders is a large mixing bowl.
2. Add all of the ingredients to the tenders.
3. Mix together well then cover and place in the fridge for 2-4 hours.
4. After 2-4 hours, line a cooking sheet with paper towels.
5. Remove this tenders from the brine and place on the paper towel-lined cookie sheet.
6. Using more paper towels, dry the tenders thoroughly.
Breading
1. Add the Flour and Onion Powder to a larger but shallow bowl. Mix thoroughly.
2. On a separate shallow bowl add the two eggs. Whisk thoroughly.
3. In yet another wide bowl, add the panko.
4. Dredge the tenders in the flour, then the eggs, then the panko. Ensuring to remove any excess of all three stations.
5. Set the fully breaded tenders on plates.
Frying
1. Cover the bottom of a large frying pan with 1/2 inch of vegetable oil on medium heat.
2. Once the oil is up to temp, add the tenders in batches, being so to not crowd the pan.
3. Fry for around 2 minutes.
4. After 2 minutes, flip the tenders and season lightly with salt. Fry for an additional 2 minutes.
5. Once done, remove the tenders to a cooling rack over a cookie sheet.
HOW TO SERVE
Serve with any dipping sauce you like. Ranch Dressing or Buffalo Sauce is highly recommended.