Fried Chicken Fingers: The Ultimate Crispy Recipe

Esquites Shrimp Chowder: Prepare to embark on a culinary adventure that marries the vibrant flavors of Mexican street corn with the creamy comfort of classic chowder! Have you ever craved a dish that’s both exciting and familiar, a symphony of textures and tastes that dance on your palate? This recipe is your answer.

Esquites, the beloved off-the-cob version of elote, boasts a rich history rooted in Mexican street food culture. For generations, vendors have skillfully grilled corn, then adorned it with a medley of lime juice, chili powder, cotija cheese, and mayonnaise, creating a snack that’s both refreshing and deeply satisfying. We’ve taken that iconic flavor profile and elevated it, infusing it into a creamy, decadent chowder brimming with succulent shrimp.

People adore chowder for its comforting warmth and hearty nature. It’s the perfect dish to cozy up with on a chilly evening. But this isn’t your average chowder! The addition of esquites transforms it into something truly special. The sweetness of the corn, the subtle spice of the chili, the tang of the lime, and the salty burst of cotija cheese all combine to create a flavor explosion that will leave you wanting more. The tender shrimp adds a touch of elegance, making this Esquites Shrimp Chowder a dish that’s both casual and sophisticated. It’s quick enough for a weeknight meal, yet impressive enough to serve to guests. Get ready to experience a chowder like no other!

this Recipe

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch thick strips
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for a little kick!)
• 2 large eggs
• 1 cup buttermilk
• 2 tablespoons hot sauce (I like Frank’s RedHot)
• Vegetable oil, for frying (about 4-6 cups, depending on your pot)

Preparing the Chicken:

Okay, let’s get started! First things first, we need to prep our chicken. This is a crucial step to ensure juicy and flavorful chicken fingers.

1. Pounding the Chicken (Optional but Recommended): If your chicken breasts are particularly thick, I highly recommend pounding them to an even thickness. This helps them cook evenly and prevents some parts from being overcooked while others are still raw. Place the chicken strips between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until they are about 1/2 inch thick.
2. Marinating the Chicken: In a medium bowl, whisk together the eggs, buttermilk, and hot sauce. This buttermilk marinade is the secret to tender and flavorful chicken. The buttermilk helps to break down the proteins in the chicken, resulting in a more tender texture. The hot sauce adds a subtle kick and depth of flavor.
3. Submerge and Refrigerate: Add the chicken strips to the buttermilk mixture, making sure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. The longer the chicken marinates, the more flavorful and tender it will be. I usually aim for at least an hour if I have the time.

Preparing the Breading:

While the chicken is marinating, let’s get the breading ready. This is where the magic happens and we create that crispy, golden-brown crust we all love.

1. Combine Dry Ingredients: In a large, shallow dish (like a pie plate or baking dish), whisk together the flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). The cornstarch helps to create a lighter and crispier breading. The spices add flavor and color.
2. Whisk Thoroughly: Make sure all the dry ingredients are thoroughly combined. This ensures that each chicken finger is evenly coated with the flavorful breading.

Breading the Chicken:

Now comes the fun part – coating the chicken in that delicious breading!

1. Remove Chicken from Marinade: Remove the chicken strips from the buttermilk marinade, letting any excess drip off. You don’t want the breading to get too soggy.
2. Dredge in Flour Mixture: One at a time, dredge each chicken strip in the flour mixture, making sure it is completely coated. Press the flour mixture onto the chicken to help it adhere.
3. Double Dredge (Optional but Recommended): For an extra crispy crust, you can double dredge the chicken. After the first coating of flour, dip the chicken back into the buttermilk marinade, then back into the flour mixture. This creates a thicker, crispier coating that will hold up well during frying.
4. Place on a Wire Rack: Place the breaded chicken strips on a wire rack lined with parchment paper. This allows air to circulate around the chicken, which helps the breading to dry out slightly and become even crispier during frying.
5. Rest the Chicken: Let the breaded chicken rest for about 10-15 minutes before frying. This allows the breading to adhere to the chicken and prevents it from falling off during frying.

Frying the Chicken:

Alright, let’s get frying! This is where we transform those breaded chicken strips into golden-brown, crispy perfection.

1. Heat the Oil: Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven. You want enough oil so that the chicken fingers will be submerged while frying. Heat the oil over medium-high heat to 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the temperature of the oil. Maintaining the correct temperature is crucial for achieving crispy chicken without burning it.
2. Fry in Batches: Carefully add the breaded chicken strips to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding the pot will lower the temperature of the oil and result in soggy chicken. I usually fry about 4-5 chicken fingers at a time, depending on the size of my pot.
3. Fry Until Golden Brown: Fry the chicken fingers for about 4-5 minutes per side, or until they are golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check the internal temperature.
4. Remove and Drain: Remove the fried chicken fingers from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. This helps to keep the chicken crispy.
5. Repeat: Repeat the frying process with the remaining chicken strips, making sure to maintain the oil temperature between batches.

Serving and Enjoying:

Congratulations, you’ve made delicious fried chicken fingers! Now it’s time to serve them up and enjoy the fruits of your labor.

1. Serve Immediately: Serve the fried chicken fingers immediately while they are still hot and crispy.
2. Dipping Sauces: Offer a variety of dipping sauces for your guests to choose from. Some popular options include ketchup, honey mustard, ranch dressing, barbecue sauce, and sweet chili sauce. I personally love a good honey mustard with my chicken fingers.
3. Sides: Serve the chicken fingers with your favorite sides, such as french fries, coleslaw, mashed potatoes, or corn on the cob.
4. Garnish (Optional): Garnish with fresh parsley or a sprinkle of paprika for a pop of color.
5. Enjoy! Most importantly, enjoy your delicious homemade fried chicken fingers!

Tips for Extra Crispy Chicken:

• Use Cold Buttermilk: The colder the buttermilk, the better it will adhere to the chicken and create a crispier crust.
• Don’t Overcrowd the Pot: Frying in batches is key to maintaining the oil temperature and preventing soggy chicken.
• Double Dredge: As mentioned earlier, double dredging the chicken will create a thicker, crispier coating.
• Rest the Chicken: Allowing the breaded chicken to rest before frying helps the breading to adhere and prevents it from falling off.
• Maintain Oil Temperature: Keeping the oil temperature consistent is crucial for achieving crispy chicken without burning it.

Variations:

• Spicy Chicken Fingers: Increase the amount of cayenne pepper in the breading for a spicier kick. You can also add a pinch of chili powder or a dash of your favorite hot sauce to the breading.
• Herb-Crusted Chicken Fingers: Add dried herbs such as thyme, rosemary, or oregano to the breading for a more flavorful crust.
• Parmesan Chicken Fingers: Add grated Parmesan cheese to the breading for a cheesy and savory twist.
• Gluten-Free Chicken Fingers: Use gluten-free flour and cornstarch for a gluten-free version of this recipe.

Storage and Reheating:

• Storage: Store leftover fried chicken fingers in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, preheat your oven to 350°F (175°C). Place the chicken fingers on a baking sheet lined with parchment paper and bake for 10-15 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a similar result. Avoid microwaving them, as they will become soggy.

Conclusion:

So there you have it! These aren’t just any chicken fingers; they’re a crispy, juicy, and utterly addictive experience. Honestly, after years of searching for the perfect recipe, I can confidently say this one is a game-changer. The secret blend of spices, the double-dredge technique, and that perfectly golden-brown crust all come together to create something truly special. This fried chicken fingers recipe is a must-try because it delivers on flavor, texture, and that satisfying crunch we all crave.

But don’t just take my word for it! The real magic happens when you try it yourself. Imagine sinking your teeth into a tender, flavorful chicken strip, the crispy coating giving way to juicy, perfectly cooked chicken. It’s a symphony of textures and tastes that will have you reaching for more.

And the best part? This recipe is incredibly versatile. While they’re fantastic on their own, served with your favorite dipping sauce (honey mustard, BBQ, ranch – the possibilities are endless!), you can also get creative with how you serve them.

Serving Suggestions & Variations:

* Chicken Finger Sandwiches: Pile these crispy delights onto toasted buns with lettuce, tomato, and your favorite sauce for a satisfying and easy lunch. A little bit of coleslaw adds a nice crunch and tang!
* Chicken Finger Salad: Top a bed of fresh greens with sliced chicken fingers, cherry tomatoes, cucumbers, and a light vinaigrette for a healthier and equally delicious meal. Consider adding some crumbled blue cheese or feta for an extra layer of flavor.
* Chicken Finger Wraps: Wrap them up in tortillas with shredded cheese, salsa, and sour cream for a quick and easy weeknight dinner. You can even add some rice and beans for a heartier meal.
* Spice it Up!: For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the flour mixture. You can also experiment with different spice blends to create your own signature flavor.
* Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version that doesn’t compromise on taste or texture. Make sure your breadcrumbs are also gluten-free!
* Air Fryer Variation: While this recipe is designed for frying, you can also try air frying the chicken fingers for a healthier alternative. Simply preheat your air fryer to 400°F (200°C), spray the chicken fingers with cooking spray, and cook for 12-15 minutes, flipping halfway through, until golden brown and cooked through. The texture won’t be exactly the same as deep-fried, but it’s still a delicious and healthier option.

I truly believe that this recipe will become a staple in your kitchen. It’s perfect for weeknight dinners, weekend gatherings, or even just a satisfying snack. It’s a crowd-pleaser that everyone will love, from kids to adults.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create some culinary magic. I’m confident that you’ll be amazed by the results.

And most importantly, I’d love to hear about your experience! Did you try the recipe? Did you make any variations? What dipping sauce did you choose? Share your photos and stories in the comments below. Let’s create a community of chicken finger enthusiasts! Happy cooking, and enjoy your delicious, homemade fried chicken fingers! I can’t wait to see what you create!