Corn Flake and Buttermilk Fried Chicken Fingers

I have been trying to perfect a fried chicken recipe for years.  I've mostly been disappointed in the crust.  I have tried so many different combinations of washes and batters that I could probably dedicate a whole section of this blog to fried chicken recipes.  The latest of these attempts was last night.  I thought these chicken fingers came out really good although I am still not satisfied enough to stop my experiments and call it perfected.  I have been making chicken fingers lately for a few reasons: it's easier to feed my son, Lyrrik, chicken fingers, my wife, Chelsea, doesn't like a lot of fat, and making chicken fingers allows you to feed more people with a lesser amount of chicken.  I have included a dipping sauce inspired by a famous chicken finger franchise that shall remain nameless.  Fried chicken always pairs well with the traditional sides: Mashed potatoes and gravy, biscuit, smothered greens, cole slaw, and/or corn.

CORN FLAKE AND BUTTERMILK FRIED CHICKEN FINGERS

CHICKEN MARINADE

3 EACH SKINLESS BONELESS CHICKEN BREASTS - CUT INTO STRIPS

1 PINT BUTTERMILK

1 TBSP SALT

1 TSP BASIL

1 TSP GRANULATED GARLIC

1 TSP GRANULATED ONION

1 TSP SUGAR

1/2 TSP DRY MUSTARD

1/2 TSP CAYENNE PEPPER

MARINADE PREPARATION

• CUT CHICKEN BREASTS ON DIAGONALLY 1/2" TO  3/4" THICK.  THIS SHOULD YIELD 4 TO 5 TENDERS PER BREAST
• IN MEDIUM MIXING BOWL, COMBINE ALL OTHER INGREDIENTS AND BLEND WELL
• PLACE CHICKEN FINGERS IN BUTTERMILK MARINADE
• COVER WITH PLASTIC WRAP AND REFRIGERATE FOR AT LEAST ONE HOUR.

CORN FLAKE BATTER

2 CUPS CORN FLAKES

1 CUP SELF RISING FLOUR

2 TBSP CORN STARCH

1 TBSP SALT

1 TSP BLACK PEPPER

1 TSP GRANULATED GARLIC

1 TSP GRANULATED ONION

• PLACE ALL INGREDIENTS IN FOOD PROCESSOR ON LOW AND MIX UNTIL MIXTURE IS A FINE POWDERY CONSISTENCY

EGG WASH

4 EACH EGGS 

• IN MEDIUM BOWL, CRACK EGGS OPEN AND BEAT WITH WIRE WHISK UNTIL FROTHY (YOU SHOULD SEE BUBBLES.)

DIPPING SAUCE

1 CUP MAYONNAISE

1 TSP MUSTARD

1 TSP KETCHUP

1/4 CUP BLOODY MARY MIX

1 EACH LEMON - JUICE ONLY

1 TSP PAPRIKA

1 TSP CHILI POWDER

1 TSP SALT

1 TBSP BLACK PEPPER

1 TBSP CRYSTAL HOT SAUCE

• IN SMALL BOWL, MIX ALL INGREDIENTS TOGETHER UNTIL WELL BLENDED.

COOKING INSTRUCTIONS

• IN LARGE DUTCH OVEN, FRY DADDY, OR SAUCE POT FILL VESSEL HALF WAY WITH CORN OIL AND HEAT ON MEDIUM HIGH TO 350 DEGREES.
• WHILE OIL IS HEATING, PLACE MARINATED CHICKEN, EGG WASH, AND CORN FLAKE BATTER NEXT TO EACH OTHER ON COUNTER TOP.
• NO MORE THAN 6 TENDERS AT A TIME, PIECE BY PIECE, REMOVE CHICKEN FINGER FROM MARINADE, DIP IN EGG WASH, THEN DREDGE IN CORN FLAKE FLOUR.
• SHAKE OFF EXCESS AND LAY FLAT ON SHALLOW RECTANGULAR DISH OR COOKIE SHEET
• ONCE THE OIL IS HEATED TO 350 DEGREES, GENTLY LAY ONE TENDER AT A TIME INTO THE HOT GREASE UNTIL ALL 6 ARE IN
• ALLOW BATTER TO CRUST COOKING APPROXIMATED 3 MINUTES
• REDUCE HEAT TO MEDIUM AND CONTINUE COOKING AN ADDITIONAL 7 MINUTES UNTIL CHICKEN IS GOLDEN BROWN AND FLOATING.
• REMOVE WITH SLOTTED SPOON OR STRAINER BASKET AND LET REST ON WIRE RACK OR PAPER TOWEL LINED PLATE (WIRE RACKS ARE BETTER SO THAT CHICKEN IS NOT SITTING IN GREASE.)
• REPEAT PROCESS UNTIL ALL THE CHICKEN IS COOKED.
• SERVE IMMEDIATELY OR HOLD IN OVEN AT LOWEST SETTING NOT MORE THAN 170 DEGREES.

PREP TIME - 1 HOUR

YIELDS - 12 TO 15 CHICKEN FINGERS

SERVES - 4 TO 6