Southern Fried Chicken Fingers With Green Peppercorn Mayonnaise Food

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FRIED CHICKEN FINGERS (TENDERS)



Fried Chicken Fingers (Tenders) image

Ever crave those restaurant style chicken fingers? Why pay restaurant prices for one serving when you could pay the same price for an entire meal. You'll have to vary the spices to your taste. The spices listed is how we makes these at home. Serve with buffalo wing sauce, honey mustard or BBQ sauce for dipping.

Provided by ARathkamp

Categories     Chicken

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 lb chicken tenders
1 cup all-purpose flour
3 eggs
1 tablespoon season salt (or to taste)
1/2 tablespoon red pepper flakes (or to taste)
1/2 tablespoon black pepper (or to taste)
1/4 cup milk
2 cups canola oil (or enough for pan frying)

Steps:

  • Heat oil in frying pan.
  • In a shallow dish, combine flour, seasoned salt, red pepper flakes and black pepper. Mix with fork until well blended.
  • In a separate shallow dish, "scramble" the eggs with the milk.
  • Coat each tender with flour mixture, then egg mixture, then another coat of flour mixture.
  • Fry until golden brown, about 5 - 7 minutes per tender. Can cook in batches.

SOUTHERN FRIED CHICKEN STRIPS



Southern Fried Chicken Strips image

What's not to love with these crowd-pleasing golden fried chicken strips? A hint of garlic makes this fried chicken tenders recipe irresistible. -Genise Krause, Sturgeon Bay, WI

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1 large egg
1/2 cup buttermilk
1 cup all-purpose flour
1-1/2 teaspoons garlic powder
1-1/2 teaspoons pepper
1/2 teaspoon salt
1/2 teaspoon paprika
2 pounds chicken tenderloins
Oil for deep-fat frying
2 tablespoons grated Parmesan cheese

Steps:

  • In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture., In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.

Nutrition Facts : Calories 327 calories, Fat 11g fat (2g saturated fat), Cholesterol 126mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.

BUTTERMILK-HONEY FRIED CHICKEN FINGERS



Buttermilk-Honey Fried Chicken Fingers image

These are the best homemade chicken fingers I've ever tasted. Serve with your favorite dipping sauce; I like honey mustard. Toss any leftover chicken fingers with salad greens for a nice lunch. The Nutrition Facts show a high calorie count because the whole quart of oil for frying is being included. This recipe comes from Pam Anderson.

Provided by Velouria

Categories     Chicken Breast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

4 teaspoons honey
salt
1/2 teaspoon fresh ground black pepper
flavoring, of choice (see below)
1 1/3 cups buttermilk
2 1/2 lbs boneless skinless chicken breast halves, each cut crosswise into 8 to 9 strips (about 6 large)
1 quart peanut oil or 1 quart corn oil
3 cups all-purpose flour
1 teaspoon garlic powder
1 tablespoon Old Bay Seasoning
1 tablespoon curry powder
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon garlic powder

Steps:

  • In a large bowl or shallow baking dish, mix the honey, 1 teaspoon salt, pepper, and flavoring of choice into the buttermilk. Add the chicken and turn to coat.
  • Preheat oven to 200 degrees. Heat the oil in a large (12-inch) skillet over high heat until it reaches 375 degrees.
  • Meanwhile, mix the flour and 1 tablespoon salt in a doubled paper bag (I've also used a large ziploc bag). Drop about 8 chicken strips into the flour, close the bag, and shake to coat the chicken. Place the chicken pieces on a wire rack set over a baking sheet (or newspaper for easy cleanup). Repeat with the remaining chicken.
  • Working in 4 batches, drop the chicken pieces into the hot oil and fry until golden brown, turning if necessary to ensure even browning, about 3 minutes. Transfer to another wire rack set over a baking sheet to drain. Keep first batches warm in the oven while the rest of the chicken cooks, making sure the oil comes back up to 375 degrees after each batch.

Nutrition Facts : Calories 1331.9, Fat 113.8, SaturatedFat 15.3, Cholesterol 92.4, Sodium 210.7, Carbohydrate 42.2, Fiber 1.9, Sugar 5, Protein 36.7

" CHICKEN FRIED " FISH FINGERS



I know fish is good for you, but I'm one of those people that don't care for the "fishy taste" that some fish seem to have. My SO convinced me to try different types of mild fish, so I decided to try orange roughy, and used my fried chicken recipe. This recipe is the great result. Actual prep time is 2 hours 10 minutes, (2 hours chill, 10 minutes actual prep). if you try this, be careful turning, as some of the coating might flake off, but it still just as good. Submitted on April 25th,2006

Provided by Chef shapeweaver

Categories     Orange Roughy

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb orange roughy, cut fish into 12 equal pieces (or any other thick mild boneless fillets)
3/4 cup buttermilk
1 egg, slightly beaten
1 cup self-rising flour
1 1/2 tablespoons seasoning salt
1 1/2 teaspoons ground black pepper
3/4 cup canola oil

Steps:

  • Put fish into a medium sized bowl.
  • Cover with buttermilk; chill for at least 2 hours.
  • Mix together flour, seasoning salt, and pepper in a large bowl.
  • Coat each piece of fish in flour mixture.
  • Set aside.
  • In remaining buttermilk, add egg, mixing well.
  • Coat floured fish in buttermilk/egg mix.
  • Repeat step 4.
  • Heat oil till hot but not smoking in a large skillet.
  • Add fish six pieces at a time. Do not crowd fish.
  • Cook until fish is golden brown and flakes easily (about 3 to 5 minutes each side).

Nutrition Facts : Calories 597.1, Fat 43.6, SaturatedFat 3.6, Cholesterol 122.9, Sodium 544.8, Carbohydrate 26, Fiber 1.1, Sugar 2.4, Protein 24.9

FRIED CHICKEN FINGERS WITH COME BACK SAUCE



Fried Chicken Fingers With Come Back Sauce image

Make and share this Fried Chicken Fingers With Come Back Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 45m

Yield 16 appetizer

Number Of Ingredients 17

8 boneless skinless chicken breast halves
2 cups milk
1 teaspoon salt
1/2 teaspoon lemon pepper
1/2 teaspoon black pepper
2 cups all-purpose flour
vegetable oil
1 cup mayonnaise
1/2 cup olive oil
1/3 cup chili sauce
1/4 cup ketchup
2 tablespoons water
4 teaspoons Worcestershire sauce
2 teaspoons fresh coarse ground black pepper
1/8 teaspoon paprika
1 medium onion, minced
2 garlic cloves, minced

Steps:

  • Chicken Fingers: Cut each breast half into 4 strips.
  • Combine chicken strips, milk, and next 3 ingedients in a heavy duty zip-top bag; seal and chill 4 hours.
  • Remove chicken, discarding marinade; dredge in flour.
  • Pour oil to a depth of 2 inches in a large Dutch oven; when hot, fry chicken, in batches, 5-6 minutes or until golden.
  • Drain on paper towels.
  • Serve with Come Back Sauce.
  • Come Back Sauce: Stir together all ingredients in a bowl; cover and chill at least 1 hour.

Nutrition Facts : Calories 218.2, Fat 9.6, SaturatedFat 2, Cholesterol 42, Sodium 361.3, Carbohydrate 16.7, Fiber 1, Sugar 1.9, Protein 15.5

CRISPIEST AIR FRYER SOUTHERN FRIED CHICKEN RECIPE WITH BUTTERMILK



Crispiest Air Fryer Southern Fried Chicken Recipe with Buttermilk image

Crispiest Air Fryer Southern Fried Chicken Recipe with Buttermilk is Classic Southern comfort food that needs nothing by its side. Crispy breading on the outside. Whereas, moist and tender on the inside these air fryer fried chicken are just finger-licking good.

Provided by Anjali

Categories     Dinner

Time 57m

Number Of Ingredients 14

1 4lb Whole Chicken (Cut into 8 Pieces )
½ Cup Cornstarch
3 Cups All-Purpose Flour
3 Cups Buttermilk
¼ Cup Hot Sauce
3 Teaspoon Salt
2 Teaspoon Cayenne Pepper
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
2 Teaspoon Freshly Cracked Black Pepper
½ Teaspoon Dried Thyme
½ Teaspoon Dried Oregano
Vegetable oil or cooking spray (to grease the air-fryer and brush oil on the chicken)
Lemon Juice (for squeezing onto the chicken once they are done)

Steps:

  • Season Chicken with cornstarch, cayenne pepper, onion powder, garlic powder, kosher salt, freshly cracked black pepper, dried thyme, and dried Oregano. Use your hands or a kitchen tong to coat each chicken piece with the spices.
  • Now pour the buttermilk and hot sauce on the chicken. Coat your chicken pieces with buttermilk and hot sauce. Now again dredge your chicken into all-purpose flour.
  • Now pop it in the freezer for about 45-minutes to 1-hour. This time will help the breading set onto the chicken.
  • Grease the pan of the air-fryer with cooking spray or brush with vegetable oil generously. Also, brush oil on chicken pieces. Don't leave any dry spot on the chicken with flour.Add them in the air-fryer. Preheat your air-fryer at 350F OR 180C for 3-minutes. Now, cook these chicken pieces at 350F for 20-minutes.Don't keep them too close to each other. Leave some space for the air to circulate in the air-fryer. Check at the 12-minute mark and use a kitchen tong to turn it over. Make sure you don't disturb the breading on the chicken. So do it delicately. Check the temperature of the chicken with a meat thermometer. If it reaches an internal temperature of 165F then it's done. If not, then continue to cook it for another 10-15 minutes. Timing will vary depending upon your Air-Fryer.
  • Once they are done, let them cool down a bit. Serve with some hot sauce or mayonnaise or ketchup. I also like to squeeze some lemon juice on my chicken pieces for that extra juiciness.

Nutrition Facts : Calories 280 kcal, ServingSize 1 serving

CRISPY SOUTHERN FRIED CHICKEN



Crispy Southern Fried Chicken image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 large egg
2/3 cup water
1 3/4 cups Crisco® Pure Vegetable Oil, divided
2 tsps. sugar
2 tsps. salt
3/4 cup Pillsbury BEST® All Purpose Flour
1 (2 1/2 lb.) frying chicken, cut into pieces or 2 1/2 lbs. chicken pieces

Steps:

  • BEAT together egg, water and 1/4 cup oil in large bowl. Add sugar, salt and flour. Mix until smooth.
  • HEAT remaining 1 1/2 cups oil to 360 degrees F in deep skillet. Dip chicken pieces, one piece at a time, into batter. Fry 20 to 30 minutes or until juices run clear when pierced with a fork (165 degrees F). Turn chicken often for even browning.

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