Buttermilk Chicken Fingers

Buttermilk chicken fingers come together in hardly any time at all.

Chicken fingers are one main dish everyone I feed on a regular basis can agree on. They are usually in the form of my easy peasy chicken tenders but these buttermilk soaked and breaded fingers are a hit whenever I make them.

These chicken fingers are shallow fried which cuts down on the mess a bit but still gives that crunchy yummy crust.

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Buttermilk Chicken Fingers

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 12

Author Micha @ Cookin' Mimi

Ingredients

For the buttermilk soak/marinade:

• 1 cup buttermilk
• 1/8 teaspoon hot sauce

For the chicken:

• 4 boneless skinless chicken breasts cut into strips or about a dozen chicken tenders
• 1 1/2 cups self rising flour. You can use all purpose and add about a teaspoon of salt. I like the extra puffiness self rising flour gives
• 1/2 teaspoon of black pepper.
• oil for frying

Instructions

1. Mix together the buttermilk and hot sauce. Pour over chicken that has been placed in zip top bag or lidded container. Refrigerate for several hours.
2. In a shallow dish mix together flour and pepper. Heat about 1/4” of oil in a heavy skillet, preferably cast iron, over medium heat until hot but not smoking.
3. Coat both sides of chicken well in the flour mixture and fry until golden brown and cooked to 165 degrees. That will take about 5 minutes per side.

Buttermilk Chicken Fingers Side Dish Ideas:

Yellow Squash and Onion Sauté 

Butter Garlic Green Beans

Extra Creamy Macaroni and Cheese 

Creamy Garlic and Herb Pasta

More chicken recipes:

Cajun Fried Chicken 

Easy Peasy Chicken Tenders 

Weekend wrap up at Tater Tots and Jello Ingredient Spotlight @ Eat at Home