Best Chipotle And Buttermilk Fried Chicken Fingers Recipes

CHIPOTLE AND BUTTERMILK FRIED CHICKEN FINGERS

Chipotle and Buttermilk Fried Chicken Fingers image

These spicy and crispy tenders are delectable as a one-meal dish served over a bed of salad greens. Otherwise, make a dipping sauce. There's more sauces on food.com than you can stand.

Provided by gailanng

Categories Chicken Breast

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 8

Ingredients

vegetable oil (for frying)
1 1/2 lbs chicken tenderloins, trimmed of tendons
1/2 cup buttermilk
1/4 cup Frank's red hot sauce
3/4 cup self-rising flour
1/2-1 teaspoon ground dried chipotle powder
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper

Steps:

In a large, heavy pot, heat oil to 350 degrees.
In a shallow dish, whisk together buttermilk and hot sauce.
In a separate shallow dish, combine self-rising flour, chipotle chili powder, salt and pepper. Stir to combine.
Dip chicken in buttermilk mixture allowing excess to drip off and then dredge in flour mixture.
Drop 4-5 pieces of chicken into the pan at a time. Cook until a light golden brown, about 3-5 minutes. Drain on paper towel and serve immediately.

CHIPOTLE AND BUTTERMILK FRIED CHICKEN FINGERS | THE THREE LITTLE PIGLETS

Chipotle and Buttermilk Fried Chicken Fingers | The Three Little Piglets image

How to make Chipotle and Buttermilk Fried Chicken Fingers | The Three Little Piglets

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients

Vegetable or canola oil for frying
1 1/2 lbs. chicken tenderloins
1/2 c. buttermilk
1/4 c. hot sauce (I like Frank's Red Hot)
3/4 c. self-rising flour
1/2 tsp. McCormick's Chipotle Chile Pepper
1/2 tsp. salt
1/4 tsp. fresh cracked black pepper

Steps:

In a large, heavy pot, heat oil to 350 degrees.
Prepare chicken by trimming off any little tendons that might be unpleasant to eat.
In a shallow dish, mix buttermilk and hot sauce. Whisk gently.
In a separate shallow dish, combine self-rising flour, Chipotle Chili Pepper, salt, and pepper. Stir to combine.
Dunk chicken in buttermilk mixture allowing excess to drip off and then dredge in flour mixture.* Repeat with remaining chicken pieces.
Once the oil reaches 350 degrees, drop 4-5 pieces of chicken into the pan at a time. Cook until a light golden brown, about 3-5 minutes. Drain on paper towel and serve immediately.

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