Meat: Southern Fried Chicken Fingers

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From one of my favorite cookbooks, One Pan to Rule Them All

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  • 4

Ingredients

  • 2 2 2 cups sweet iced tea
  • 2 2 2 cups sweet iced tea
  • 2 2 2 cups sweet iced tea
  • 1 1 1 tbs salt
  • 1 1 1 tbs salt
  • 1 1 1 tbs salt
  • 2 2 2 lb boneless skinless chicken breast
  • 2 2 2 lb boneless skinless chicken breast
  • 2 2 2 lb boneless skinless chicken breast
  • 1/2 1/2 1/2 cup buttermilk
  • 1/2 1/2 1/2 cup buttermilk
  • 1/2 1/2 1/2 cup buttermilk
  • 1 1 1 egg
  • 1 1 1 egg
  • 1 1 1 egg
  • 1 1 1 cup all-purpose flour
  • 1 1 1 cup all-purpose flour
  • 1 1 1 cup all-purpose flour
  • 1 1 1 tsp smoked paprika
  • 1 1 1 tsp smoked paprika
  • 1 1 1 tsp smoked paprika
  • 1 1 1 tsp garlic powder
  • 1 1 1 tsp garlic powder
  • 1 1 1 tsp garlic powder
  • 1/2 1/2 1/2 tsp salt
  • 1/2 1/2 1/2 tsp salt
  • 1/2 1/2 1/2 tsp salt
  • 3-6 3-6 3-6 cups canola or veg oil
  • 3-6 3-6 3-6 cups canola or veg oil
  • 3-6 3-6 3-6 cups canola or veg oil

Preparation

Step 1

Add tea and salt to large plastic bag/container and stir until salt dissolves. Cut chicken into 3/4" "fingers." Place chicken in brine and refrigerate overnight,

In a shallow bowl/pie plate, whisk buttermilk and egg. In a separate bowl/pie plate, whisk together flour, paprika, garlic powder, salt. Drain chicken fingers and dry completely with paper towels.

Dredge chicken into flour mixture one at a time, shaking off excess. Put into buttermilk mixture, drip off excess and back into flour mixture. Repeat with remainder.

Place a wire rack over a baking sheet. Pour oil into skillet until 1" in depth. Heat to 375 degrees. Deep fry pieces making sure not to over crowd. After 2-3 minutes, flip each finger and deep fry for another 2-3 minutes. Remove to wire rack.

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