Ingredients
- Chicken Tenderloins: 1.5 lbs
- All-Purpose Flour: 2 cups
- Paprika: 2 tbsp
- Garlic Powder: 2 tbsp
- Salt: 2 tsp
- Black Pepper: 1 tsp
- Buttermilk: 1 cup
- Vegetable Oil: For frying
Instructions
- Step 1: Cut the chicken tenderloins into uniform pieces if needed. In a bowl, combine flour, paprika, garlic powder, salt, and pepper. Mix well.
- Step 2: Dip each chicken tenderloin in buttermilk, then dredge in the flour mixture, ensuring it's fully coated.
- Step 3: Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Step 4: Carefully place the chicken fingers in the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and cooked through.
- Step 5: Remove the chicken fingers from the oil and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately.
Notes
- For maximum crispness, store leftover chicken fingers in an airtight container in the refrigerator, lined with paper towels.
- Reheat chicken fingers in a preheated 350°F oven or air fryer for about 5-7 minutes to restore their crispy texture.
- Serve these crispy chicken fingers immediately with Cane's sauce, crinkle-cut fries, and Texas toast for the full experience.
- Don't skip the wire rack after frying; it's essential for allowing the chicken to drain properly and stay extra crispy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American