Tuesday, August 20, 2013

Chicken Fingers for Boat Club

WOW, another month has flown by and it was  Boat Club again last week.

Have you noticed that the older you get the faster time goes?   Just doesn't seem fair, I remember when summers lasted forever and now it's August already... whine  And not just August, it's the tail end of the month, almost Labour Day.   sigh.   And for some reason I start getting the urge to go clothes shopping at this time of the year, and notebook shopping and ...

And I don't even have kids. 

At any rate, I'd been racking my brain trying to think of what to make for Boat Club, and as usual got the brilliant idea at the last minute.   I decided to make some Chicken Fingers with some Honey Mustard dipping sauce.    I had a package of frozen chicken breasts in the freezer, and thought it would be fun to make Chicken Fingers out of them.  
Chicken Fingers

Let me just start this off by saying, I cut the chicken way too small, I think.   If I do it this way again, I will cut larger pieces.  Let me tell you why.   They cooked way too fast, and didn't get a nice brown crust, and they dried out in the oven as well.   I was not as pleased with them as I could have been.   But the majority of them were eaten so I guess they were OK.   
And don't forget, if you cut the chicken while it is still partly frozen, it is a lot easier to cut.  Just make sure you have a sharp knife.   I usually sharpen my knife just before I start cutting up any meat.   Dull knives tear and mush the meat, sharp knives cut right through it.

To start with, I marinated the chicken strips in buttermilk to which I added some spices.   I used my basic Chicken Fried Chicken recipe, but added a slightly different bunch of spices this time.  

Seasoning for Chicken Fingers
Clockwise, starting at the left, Onion Powder, White Pepper, Sage and Marjoram, all on top of Cayenne Pepper, which in turn is floating on top of the buttermilk.    Mixed it all together and poured it on top of the chicken which then went into the fridge for a couple of hours.  The buttermilk helps to tenderize the chicken and the spices do stick to the chicken for flavouring as well.   

I then got the dredging mixture ready.   I use the taste test on the flour dredge, just dampen a finger tip, touch to the flour and taste.   I like my cayenne, so usually use enough to color the flour, the onion powder and salt and pepper are to taste as well.   If you do happen to add too much salt, you can always add more flour to correct the seasoning.   Or too much of any seasoning for that matter.   Can you tell I got a little carried away with salt this time?   I prefer to use herbs to season with, but sometimes you do need a little salt.

Dip each piece of chicken into the flour mixture, then back into the buttermilk again, then back to the flour dredge.    Fry in hot oil, until browned.    I use a  Fry Daddy fryer to cook these, but you can use a nice cast iron pan, or pot or...   The oil temp should be around 375 degrees.  More than that, you scorch the chicken and it does not taste good.   
Don't crowd the pan, you want the chicken to brown and cook evenly..   Process in small batches until all the chicken is cooked.    I put them into a 300 degree oven on a rack, letting the oil drip down off of the chicken. 


Marinade

2 cups Buttermilk
1/2 - 1 tsp Cayenne (to taste)
1/2 teaspoon  White Pepper
1/2 -1 Tablespoon Onion Powder
1 Tablespoon Marjoram
1 Tablespoon Sage

Flour Dredge

2-3 Cups Flour
1/2 cup Cornstarch
1-2 teaspoons Cayenne 
1-2 Tablespoons Onion Powder
1 teaspoon Salt
1 teaspoon White Pepper

Sift or mix together and taste.   I usually cut a small piece of chicken and dip and fry it and taste that way.   You can then add more spices or cut the spices by adding more flour.   You're the cook, and you need to make it to your taste, not mine.   I usually add more Cayenne.   
  Chicken Fingers

Serve with some Honey Mustard dipping sauce if you like or maybe some Jalapeno Ranch or some Blue Cheese or ...  

Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

No comments:

Post a Comment

I love to hear from my readers, so please feel free to drop me a note, let me know if you like something I made, it makes my day.