Chicken Fingers Recipe for Fun Food Friday from the Shibaguyz

Fun Food Friday Recipe: Chicken Fingers

2/13/2018

Fun Food Friday: Chicken Fingers Recipe

Last week, our Fun Food Friday edition of LIVE From the Kitchen with the Shibaguyz featured one of our favorite fun foods: Chicken Fingers! Basically, we make fried chicken in little boneless strips that are perfect for kicking back with at the end of a long week.

This week included the usual laughter and mayhem, we answered questions from our viewers, and, yes, Jason wore The Apron (if you've seen it, you get it). We also might have climbed up on our soapbox for a bit of a rant about affordable, accessible, local food… so don't miss that!

Give these a try and you'll never look at to those nugget things the same again… we promise.

The Shibaguyz Fun Food Friday Chicken Fingers Recipe

If you missed last week's show, you can still watch it on our Facebook page here: Shibaguyz on Facebook and leave comments and ask questions there… we answer them all! And don't miss out on another LIVE episode! We're LIVE From the Kitchen every Friday at 5:30pm PT (1:30am GMT) on our page here: Shibaguyz on Facebook

What Ya Need

1 egg
1 cup buttermilk
1 1/2 cup all-purpose flour
1/2 cup cornstarch
1-1/2 teaspoons garlic powder
1-1/2 teaspoons salt
1 teaspoon salt
2 teaspoon paprika
2 pounds chicken tenderloins or chicken breast cut into strips
Oil for deep-fat frying NOTE: we like peanut oil, but any vegetable oil will work. DO NOT use olive oil! Olive oil will not get hot enough without smoking and the last thing you need is a house full of smoke.

What Ya Do
In a shallow bowl, whisk egg, buttermilk and 1/2 of your spices. Add your sliced chicken to this mixture and allow to marinate for at least 4 hours, preferably overnight.

Preheat over to 275 degrees In a separate shallow bowl, combine the flour, cornstarch, and remaining garlic powder, salt and paprika.

Spoon in 3-4 Tablespoons of the buttermilk marinade into the flour mixture and stir a bit. This was a BIG deal during the live broadcast with folks LOVING this tip. The idea is to make some thick spots to stick to the chicken. This will make crunchy bits when frying...mmmmm… crunchy bits… *slurp* Sorry… where were we? Oh… moving on…

Take single pieces of chicken from the marinade and coat with flour mixture. DO NOT dry or wipe off the marinade.
In a skillet, deep fat fryer, or heavy bottomed stock pot, heat at least 4" of oil to 375°.

Gently drop one small piece of chicken in the oil to test the heat. The oil should boil immediately with a nice "foamy" boil. Watch the video and you'll know right away what we mean. Adjust the temp as needed.

Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink.

Remove from oil and allow to drain on a rack placed on top of a baking sheet in your preheated oven. This part is vital to maintaining a crunchy coating. If you lay them on a paper towel laying on a plate, they will just sit there on the plate and get soggy underneath. Putting them on a rack with a pan under it allows the fingers to drain off any oil remaining on the outside and the warmth from the oven keeps them warm and crispy.

Serve with a favorite dipping sauce and crispy potatoes, corndogs, or other foods you only eat on special occasions! Please note here that, although we work for ourselves and weekends aren't really a "thing" for us, we do consider Friday night a bit of a special occasion.

Yield: 6 servings. (Or two with snacks for later that night… just sayin'…)

There you go! Give these a try and let us know how it worked out for you. You can leave a comment here and in the comments section of the video on our Facebook page. And be sure to tune in every Monday and Friday at 6:30pm PT (2:30am GMT) on our page here: Shibaguyz on Facebook

Be sure to come by and say hey on our social media channels where we share all kinds of FAB photos
and where you can find our new LIVE series of tutorials and recipes!

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