Monday Meal: Maryland-style Chicken Fingers | Buzz Blog
We need your help.

Newspapers and media companies nationwide are closing or suffering mass layoffs since the coronavirus impacted all of us starting in March. City Weekly's entire existence is directly tied to people getting together in groups--in clubs, restaurants, and at concerts and events--which are the industries most affected by new coronavirus regulations.

Our industry is not healthy. Yet, City Weekly has continued publishing thanks to the generosity of readers like you. Utah needs independent journalism more than ever, and we're asking for your continued support of our editorial voice. We are fighting for you and all the people and businesses hardest hit by this pandemic.

You can help by making a one-time or recurring donation on PressBackers.com, which directs you to our Galena Fund 501(c)(3) non-profit, a resource dedicated to help fund local journalism. It is never too late. It is never too little. Thank you. DONATE

Monday Meal: Maryland-style Chicken Fingers

by

2 comments
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.

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.

dsc02718.jpg

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

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.

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.

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.

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.

dsc02733.jpg

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

dsc02737.jpg