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From @Binging with Babish

Chicken Fingers

30 min · Serves 4

30 mintotal
15 minhands on
13steps
4servings

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Ingredients

For the marinade

  • 1 cup buttermilk
  • 1 jar pickle juice
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 pinch cayenne pepper
  • 1/2 tsp paprika
  • 1 bay leaf
  • 1 lb chicken tenders (about 450 g)

For the breading

  • 3 egg whites
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 cup finely crushed cornflakes

For frying

  • Vegetable oil, for deep frying

Method

For the marinade

  1. In a food-safe container, combine the buttermilk, pickle juice, salt, pepper, cayenne, paprika, and bay leaf.

  2. Whisk the marinade until homogenous.

  3. Add the chicken tenders to the marinade.

  4. Cover and refrigerate for at least 8 hours.

    Then 480 min of waiting

For the breading

  1. In a shallow dish, place the 3 egg whites.

  2. In a separate shallow dish, combine the all-purpose flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.

  3. Add the finely crushed cornflakes to the dry mix.

  4. Add 2 tablespoons of the buttermilk marinade to the dry flour mixture and mix until clumpy.

For frying

  1. Heat oil in a deep pan to 350°F (175°C).

  2. Remove chicken from marinade, dip into egg whites, then coat thoroughly in the flour and cornflake mixture.

  3. Let the coated chicken rest in the dry mix for 5 minutes.

    Then 5 min of waiting

  4. Fry the chicken tenders in batches for 5 to 7 minutes until deeply golden brown and cooked through.

  5. Drain on paper towels to absorb excess oil before serving.

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