My grandson's girlfriend gave me her mom's recipe for chicken fingers. My family was always begging me to make them. I made them at least once a week. I changed up the original recipe because I wanted a little more texture. As it turned out these are better than the original recipe using flour. These were extra crispy on the outside and moist in the center. Instead of frying them in regular oil I used peanut oil, which may have contributed to the crispiness. I was thinking the fried turkey was so good why not use peanut oil for the chicken fingers. Follow through and let's make some chicken fingers with battered french fries and sweet and sour sauce.
Step 1: Ingredients
1 Cup buttermilk
1 / 1/2 cup Panko bread crumbs
2 Beaten eggs
1 Cup flour
1/2 teaspoon salt
Paper towels and wooden spoon
1/8 Cup Orange juice
1/4 Cup ketchup
1/4 Cup white vinegar
1 Tablespoon sweetener, sugar, or honey or more
1/4 - 1/2 Teaspoon hot mustard from breaded french fry recipe below
2 Garlic cloves or you can use garlic salt or powder
1/2 Chopped yellow, red, and orange bell pepper
1/4 Cup chopped onion I used red
1 Tablespoon cornstarch
Parsley and bell pepper garnish
2 1/2 pounds peeled Russet potatoes
1 Cup flour
1 teaspoon garlic powder she used garlic salt
1 teaspoon onion powder she used onion salt
1 teaspoon sea salt
2- 4 teaspoons Paprika she used 1 teaspoon, I wanted mine spicier
1/4 teaspoon hot mustard recipe that I found online on a discussion board if I recall.
My recipe calls for mustard powder (whatever size container is available), a pinch of sugar and a pinch of salt, boiling water, (enough to make a paste) and a bit of oil to keep the mustard from becoming cement. I have been using this recipe for a long time. It is hotter than the Chinese mustards found commercially.(I've been accused of putting horseradish in it) It should satisfy your desire for Hot. Enjoy!.
Some recipes call for dry mustard, cold water and salt and other recipes add vinegar and oil. Many different variations available.
Step 2: Marinade Chicken
Marinade in buttermilk in a covered container overnight in the refrigerator.
Step 3: Batter Chicken
Dip the chicken strips into the flour.
Then dip them into the beaten egg mixture.
Then dip them into the Panko bread crumbs.
Place them on a cookie sheet and stick them in the freezer for at least 30 - but no longer than 45 minutes.
The idea is to stabilize the strips by slightly freezing the outside.
While they are freezing you can make the sweet and sour sauce in the next step.
Step 4: Sweet and Sour Sauce
Wash the bell peppers, remove membrane, seeds and dice.
Juice lemon and orange.
Measure ketchup, vinegar, sweetener, hot mustard and mix together with the juice.
Put the cornstarch into a small dish and make a paste using some of this mixture.
Add the paste to the ketchup mixture and mix well.
Dice onion and mince garlic.
Saute peppers, garlic and onions in oil.
Add the cooked pepper mixture to the ketchup sauce.
Cook on medium heat until it begins to thicken.
Remove from heat and put in a serving dish topped with sesame seeds.
Step 5: Fry
Heat the peanut oil on medium high heat.
When you can see the bubbles form on a wooden spoon, it is hot enough to start the chicken.
Turn down the heat if needed.
Place several pieces of the chicken strips in the pan so the pieces are not touching each other.
Fry on each side until golden brown.
Continue until all the chicken strips are fried
Place on a paper towel to drain off excess oil.
Step 6: Breaded French Fries
Place them into a bowl of water.
Set them in the refrigerator over night.
Drain off the water.
Slice potatoes into strips.
Add the seasonings to the flour.
Dip the potatoes into the flour and place them on a plate.
Heat the peanut oil until hot.
Place a few of the potatoes loosely into the oil.
Cook until golden brown.
Add a few more potatoes to the oil and repeat until all the potatoes are fried.
Place them on a paper towel to absorb the excess oil.
Sprinkle with paprika.
Step 7: Sunshiine's Final Thoughts
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