Monday, August 29, 2011

Monday Meal: Maryland-style Chicken Fingers

Posted By on August 29, 2011, 12:24 PM

click to enlarge blog6223widea.jpg

Like most kids, my 11-year-old son, Hank, loves chicken fingers and nuggets. And, truthfully, so do I. --- So when Hank requested chicken fingers for dinner recently, I decided to experiment with making my own, from scratch. If I do say so myself, the result was delicious. The chicken comes out really crispy and crunchy using this recipe. 

I decided to kick things up a notch, as Emeril would say, by creating a chicken-finger coating with Maryland-style spices -- the type you frequently find when eating shrimp and blue crabs while sailing around the Chesapeake Bay.

Here is my recipe. Feel free to experiment with different spices and make the recipe your own. My son found the fingers pretty spicy, but I thought they were just mild-to-medium-hot. You can increase or decrease the spiciness to your satisfaction.

Ingredients:

1 lb. boneless chicken breast

1 egg

1 cup buttermilk

1 tsp. Louisiana hot sauce (or your favorite)

2 cups all-purpose flour 

2 tbsp. Old Bay seasoning

1 tsp. paprika

1 tsp. black pepper

1 tsp. onion powder

1 tsp. salt

Oil for deep-frying -- peanut oil is preferred

Technique:

Heat oil for frying to 360 F.  

Cut the boneless chicken into strips (fingers) or nuggets.

click to enlarge DSC02725.jpg

In a bowl, combine the flour, Old Bay, paprika, pepper, onion powder and salt. Mix well. Then, separate the flour/spice mixture onto two plates or into two shallow bowls.

click to enlarge DSC02718.jpg

In a bowl, mix together the egg, hot sauce and buttermilk.

click to enlarge DSC02721.jpg

Set up a work station for coating the chicken by lining up a plate of flour, the bowl of egg/buttermilk mixture and second plate of flour.

click to enlarge DSC02723.jpg

Working with 2 or 3 pieces of chicken at a time, toss the chicken in the first plate of flour to coat lightly. Then toss the chicken in the egg/buttermilk mixture and, finally, coat the chicken with the flour in the second plate and set aside on a clean plate. This is a messy process, so try keeping one hand dry and use the other to do the coating. The result will look like this.

click to enlarge DSC02727.jpg

Carefully place the chicken into the hot oil and fry until crisp and golden -- about 6-8 minutes, depending on the thickness of the chicken.

click to enlarge DSC02729.jpg

Remove the chicken fingers from the oil and drain on a rack over paper towels. Allow the chicken to cool a few minutes.

click to enlarge DSC02733.jpg

Serve the chicken fingers with your favorite dipping sauce or all by themselves.  

click to enlarge DSC02737.jpg

Tags: , , , , ,

Pin It
Favorite

On Topic...

More by Ted Scheffler

Latest in The Daily Feed

Comments (2)

Showing 1-2 of 2

Add a comment

 
Subscribe to this thread:
Showing 1-2 of 2

Add a comment

© 2014 Salt Lake City Weekly

Website powered by Foundation