- Dried Parsley
- Chicken Fingers
You’re gonna need some buttermilk really important this is going to tenderize the chicken beautifully and then I’ve got some dried parsley Frank flakes I’ve got some paprika, granulated garlic and it’s some seasoned salt that is everything we are going to marinate this chicken because I want these two contenders these I want these to be so crisp can you feel the passion here I am adamant about a crispy chicken finger if it’s soggy get it out it needs to be chicken and it’s reaching it needs to be crispy and golden on the outside but juicy and tender on the inside so to achieve that we are gonna get going on making it simple simple marinade for the chicken fingers.
I’m going to add my buttermilk and this is just plain old buttermilk and I’m going to add it now I’m not adding an additional salt because I’m using seasoned salt and it’s got some seasoning in there as well but you can of course just use salt and pepper if you wanted to and I’m not going to use a ton because the saltine crackers have salt on them you can opt for the salt free version but I just think that the combination of that saltiness with the somewhat sweet juicy chicken is just a match made in food heaven now give these a really good mix you want to make sure every piece of the chicken tender is covered in the buttermilk and now.
I’m going to cover this with some plastic wrap pop it in the fridge for a few hours you can even do this overnight and then. we’ll get going on cooking these to perfection a chicken has been in the fridge for a few hours and I’m ready to go now what I have here are just took just leaves of saltines and I pulsed them into my food processor until they were mostly fine but with still some coarse crumbs left behind because they give you really great texture now in here I’m going to skill it with about an inch or so or less than an inch of vegetable oil coming to a sizzle.
I want it to be nice and hot when you stick the end of a wooden spoon in it should bubble up like that and that’s how you know your oil is ready and also have a clean pair of tongs ready because these are going to be when you take the cooked pieces out onto your paper until your plate that I’ve just lined with some paper towels to catch any extra fat okay now this is how simple it is I will say you see how thin these are these are going to cook for about four minutes if yours are any thicker most likely you’re going to start them into the hot oil and then finish them in the oven otherwise.
5If you were to keep them the entire time in the oil they might become too dark on the outside before the inside is cooked so if, yours are thicker than mine throw them into a 400 degree oven after you you’ve partially cooked them here just to give them color and texture to finish cooking through I do suggest that you just let them you cut them in smaller pieces that way they just cook really really quickly and that right in and I’m going to do a few at a time I don’t want to overcrowd the pan otherwise I will drop the temperature of the oil and these are going to cook for about I would say four to five minutes or until they developed really good color and your cooked all the way through and show you what they look like when they’re done these babies are just mouth-watering right now look how just I mean look at the cut I don’t know if you can hear.
I don’t know how to make you understand the cross thumbs listen this was when I cooked on the first batch mmm-hmm they’re so crispy they’re so delicious they’re so easy this one just came out but you know I can’t help it look how juicy that chicken is you see it you know that’s moist and delicious this is gonna burn my mouth but it’ll be so worth it mmm very hot mmm so good Wow well let’s end that’s all folks you’ll need this in your life these would be perfect for like a Super Bowl party or something like that the ketchup or mustard whatever you like to dip T’s in perfection.