Who doesn’t love the perfect chicken finger? These nuggets are loved all throughout the world with varying flavor profiles depending on what part of the universe one is from. Here’s my take on this nugget of comfort.
Ingredients:
1 kilo chicken breasts sliced into fingers
Marinade: overnight
•1 cup Pinkie’s Farm Buttermilk (you may use any brand or make your own– Google it.)
•2 tsp salt
•1 tsp pepper
•a dash or two of cayenne pepper
•chopped thyme (fresh is best but dried will do)
Coating
•1 cup all purpose flour
•1 cup Japanese Panko breadcrumbs
•1 cup grated Parmesan cheese (fresh is best)
•a few dashes of garlic powder (optional)
Mixed well all together in a bowl.
Process:
Heat enough oil in medium heat and patiently wait for it to heat. Do not set it on high heat right away because you’ll have a burnt exterior with a raw interior. Dredge and coat the fingers in the coating mixture and fry on both sides till golden brown. Do not overcrowd them in the pan, this won’t make them crunchy. Takes a little patience but it’s worth it.
Enjoy with any side dish and dipping sauce. We sometimes have it with barbecue sauce but usually with a homestyle gravy. But really, these are great just on their own.
