Has anyone tried freezing the Chicken Fingers?
Phyllis Boyle
Merced, CA
6/9/2022
Yeah, the 3 1/2 cups flour and preheat oven to 250°F a bit unclear. ??? Didn't try yet; hope to try a non-literal version.
rbrookefox9227
4/7/2021
This is a pretty basic recipe ans agree with the premise, but not entirely. The amounts arent scaled...like others mentioned. So you have to think a bit, put the chicken in a bowl and just put enough buttermilk to cover. Its not rocket science, and if it feels wrong it generally is, and adapt accordingly.My input is:If the boneless thighs are on the larger side, palm them flat and halve them with a sharp boning knife, then do the strips. Tget will look small, but trust me, once the breading starts to cook, they will almost double in size.You dont want pieces too big or the outer crust will get to dark and frankly too aggressively crunchy [hard?...which leads me to my next tip]Keep the oil maintained [I use an IKEA probe unit that I can set the temp probe alarm to go off when the temp runs higher than 320] yes, thats right...maintain your heat when doing proper fried chicken, to "control" even and thoroughly cooking, without burning the spices [i.e. garlic powder, paprika, etc] and having a more delectable softer crunch. I have found 314-318 is perfect. I "feather" the burner settings...ad it starts to go up, I start to go down. If it starts to go up fast, I will bring it to its lowest setting, even sliding the pot off the burner for a few minutes for leveling off. Trust me. My kitchen notes have been edited and adapted to this. The "everything is 350 degree" frying method is standard but results vary.Avoid using garlic granules in the flour, they burn...and give off bitterness, and I season my buttermilk brine very agressively and go a full 36 to 48 hours...into lightly salted and heavilly black peppered flour dredge. [ no leavening!!] Unless of course you like more breading than meat.Onto a rack when golden...use a seasalt grinder [or spice grinder] to make the salt less grainy and more of a powder, use smoked sea salt, and season from at least a foot above to evenly distribute. Place rack in 165 degree oven over sheet pan, and you can serve the chicken for a few hours without it getting steamy or dry. Stays nice and crisp.
eaterofbirds
NH
12/26/2017
I made this recipe as an alternative to the chicken tenders my kids always order when they eat out. They liked this version and asked me to make it again. I thought the chicken was tender and flavorful. I'm glad I read the other reviews before using all the milk and buttermilk the recipe calls for. I agree that both are too much and wasteful. I cut both the marinade and flour mixture in half and it turned out fine. Also, I used a regular yellow onion instead of a spanish onion. Otherwise I followed the rest as written. I'll be making this on a regular basis for dinner.
bikap
9/27/2017
Great recipe but don't use all of the liquid. I did about 1/2 the first time and 1/3 the second time, both turned out amazing. Also, you don't need that much flour unless you're making a larger batch. The kids love it and if I'm making for just my husband and I we add more spice. This is now a recipe in our dinner rotation.
nodakjim3
Kansas City, KS
1/18/2017
That's a lot of buttermilk and flour/seasonings wasted for this recipe. You can get the same results marinating with a 1/4 to 1/2 of it in an airtight bag. I always make the amount flour/seasoning mixtures for breading recipes, add to the dredge plate as needed, then store the unused for another time. Also, the price of buttermilk is high. I use powdered buttermilk. Costs less, and does the same job.
buttaboom
Minneapolis
1/16/2017
I like the looks and sense of this recipe and it is working as I write. So a few ideas and pointers:1. I have been cooking by instinct, grandma's way, for about 55 years and I have learned that you should never trust anyone else's recipes except your own.2. Any experienced cook would automatically see that the amount of liquid in this recipe (over a quart-and-a-half) is way out of line. Those cooks who just follow other's directions are going to be disappointed and complain. Instinct cooks adapt by either putting the chicken in a good, food grade, resealable bag or spread in one layer in a baking dish or the like, sense how much liquid will cover the stuff, figure proportions, mix it in a bowl and pour it over the chicken. If it comes up short add a little something. (Always aim for too little rather than too much, addition is better than subtraction.) If using a bag, pour in the liquid, slosh it around, press out the air, seal, refrigerate, turn from time to time. 3. I am marinating two large butterflied and pounded chicken breasts for the South American standard "pollo milanesa." I used perhaps 1.5 cups of buttermilk (I rarely measure), a couple of tablespoons of whole milk and adjusted the seasonings accordingly. I keep a supply of breading flour, always infused with smoked paprika, etc., in the freezer for these occasions. I will take the breasts from the marinade, press it into the breading bowl, press breading by hand into the chicken to make it stick and dip it again in the marinade. Depending on the state of the marinate tomorrow noon, perhaps I will use seasoned beaten eggs instead, but here the wet application is always the last one. Medium hot oil. I like the idea of frying the onions.4. Will it taste wonderful? Of course it will. Instinct.
jtf
Los Teques, Miranda, Venezuela
3/18/2016
Excellent flavor. Buttermilk marinade always makes tender and juicy fried chicken and using thigh meat made it more so. Seasoning is great and I agree one less cup of buttermilk and 1/2 cup less or so of flour. Leftovers tasted great the next day too.
Anonymous
Los Angeles
2/29/2016
Safeway did not have any wide shallots to use for the bowl so I used the biggest walla walla sweet I could find. Whoever wrote this recipe must be some kind of magician, cuz my ingredients just spilt everywhere and made a big mess.Ended up going to chick-fil-a and getting 12 tenders. Good eats and much less mess
hoosierdaddy94
Superior, CO
2/2/2016
You know I'ma gunna bread and fry the onions and jalapenos too!
david_singlet
2/2/2016
Reading others reviews got me on a better track re: amount of marinade, etc.Thanx, guys !! But still -- this ends up an expensive & time consuming recipe,considering the 'reward' of tasty chix fingers that can be had for less time and $$..... NOPE - sorry -- this one ain't worth it ......
shefbobby
Lakeland, Florida
9/20/2015
I read the other reviews and reduced the amts. of dairy and flour and other ingredients proportionately. The flavor of the breaded chicken was ok, but it was too greasy. I did use a thermometer to get the oil to 350. Drained on a rack over a pan and kept it in the oven while frying up the batches. I have made fried chicken before using Crisco and the Crisco recipe for the breading...so much better, crunchier and not real greasy. I won't be making this again.
suzy916
New Cumberland, PA
9/13/2015
I agree about the amount of buttermilk and flour. Way too much. I have made chicken this way with much lesser amounts and it is delicious! I would not use the remaining flour mixture to make gravy either. Even though you would bring it to a boil I wouldn't eat it. That's just me!
silverfoxx
Eastlake, Ohio
8/19/2015
Oh wow! I've finally found the recipe I've been hoping for. I never thought of trying chicken thighs! It makes all the difference. I loved the touch of adding chilis. As for the amount of liquid, I read the reviews and decided I didn't need as much because I marinate my chicken in a large ziploc bag and all the chicken is covered with marinade as I massage the bag occasionally. The spices are perfect and the coating was crisp. I will also try a suggestion from the reviewer who suggested double dipping into the flour after sitting on the trays. Sounds like it would add another layer of crispy...so divine. I plan to make this camping in our trailer kitchen or maybe even over the fire in my cast iron pan. I think it could work and no spattered kitchen...another plus!
whampton49
Claremont, CA
7/1/2015
where can I buy a Shallot bowl?
OldElvis
3/6/2015
