When my kids were young, they could eat these chicken fingers every day! Even now, they’re still a hit at our family gatherings.
While I’d love to take credit for this crowd-pleaser, I have to give a nod to Paula Deen. The original recipe comes from her book “The Lady and Sons”, though I’ve made a few tweaks here and there to suit our tastes.
It’s an excellent recipe, and as I often say, when you find something good—you should keep it!
Ingredients
- 3 T honey
- 2 T horseradish mustard May substitute with yellow mustard if preferred.
- 2 T orange juice
- 1 T chives, chopped
- 8 chicken breasts
- 4 C buttermilk
- dash hot sauce
- 5 C self-rising flour
- 1 tsp kosher salt
- ⅛ tsp pepper
- ½ tsp garlic powder
- peanut oil
Instructions
- Prepare the Dipping SauceFor the best flavor, make the dipping sauce at least 2-4 hours ahead of time—preferably the day before serving. This allows the flavors to meld together beautifully.To make the sauce, whisk together the mayonnaise, mustard, chives, and honey in a small bowl until smooth. Gradually add just enough orange juice to reach your desired consistency, whether you prefer it thick and creamy or a bit more pourable. Cover and refrigerate the sauce until you’re ready to serve.
- Prepare the ChickenStart by pounding each piece of chicken lightly to ensure even thickness. Be careful not to overdo it—you don’t want a thin piece of chicken, but you do want to thin down the thicker portion of the breast slightly for more even cooking. Once pounded, cut each chicken breast into strips.Season the chicken strips generously with salt, pepper, and garlic powder.
- Marinate in ButtermilkIn a large bowl, mix the buttermilk with a dash (or two) of hot sauce. This will add a subtle kick to the chicken and help tenderize it. Place the seasoned chicken strips into the buttermilk mixture, making sure they’re fully coated. Cover and refrigerate. For the best results, let the chicken marinate for several hours or even overnight in the refrigerator until you’re ready to cook. This extra time allows the flavors to penetrate the chicken, making it even more tender delicious.
- Dredge the ChickenAfter marinating, take each chicken strip and dredge it in flour, coating it thoroughly. Then dip the floured chicken strip back into the buttermilk mixture, ensuring it's fully covered. Finally, dredge the chicken strip in the flour once more for an extra crispy coating. Set the coated chicken strips on a cookie sheet and repeat the process with the remaining strips.
- Fry the ChickenHeat a generous amount of peanut oil in a large, deep skillet or Dutch oven to 350°F (175°C). Carefully add several chicken strips to the hot oil, making sure not to overcrowd the pan—this ensures the chicken cooks evenly and the oil maintains the proper temperature.Fry the chicken strips until they reach a beautiful caramel color, usually about 8-10 minutes, depending on the size of your strips. The chicken should be golden brown and crispy on the outside while remaining juicy on the inside. Once done, use tongs to remove the chicken strips from the oil and place them on a paper-towel-lined platter to drain any excess oil.Serve immediately with the honey mustard dipping sauce.
