Chicken fingers

Ingredienti

• 8 - 10 chicken tenders
• 1 1/2 cups all purpose flour (( 225 grams))
• 1 tsp salt
• 3/4 tsp ground black pepper
• 1 cup buttermilk ((250 ml))
• 1 tsp chili flakes
• 1/2 tsp salt
• 1 tsp Herbes de Provence (See note)
• 1 1/2 cups bread crumbs ( ( 150 grams))
• 1 tsp salt
• 3/4 tsp ground black pepper
• Oil for frying (See notes)
• Lemon for serving (optional )

Preparazione

1. 1

   Pat your chicken tenders dry using a paper towel and set aside.

2. 2

   In a shallow bowl, whisk together the flour, salt and pepper. Set aside.

3. 3

   In another bowl, whisk together the buttermilk, chili flakes, salt and Herbes de Provence. Set aside.

4. 4

   In a third shallow bowl, combine the breadcrumbs with the salt and pepper. Set aside.

5. 5

   One at a time, place your chicken tenders into the flour and coat evenly.

6. 6

   Then, one at a time, dip the chicken tenders into the buttermilk mixture.

7. 7

   Next, place your chicken tenders into the breadcrumbs and coat evenly. Set the coated chicken tenders aside.

8. 8

   Pour enough oil into the frying pan so that it is 3/4 inches deep. Heat to approximately 350 degrees Fahrenheit. If you don't have a thermometer to measure the temperature of oil, drop in a bit of oil or a small cube of bread; if it begins to sizzle, it is ready.

9. 9

   Begin to fry your chicken tenders, being careful not to overcrowd your pan. Cook until golden brown on one side, approximately 7 - 10 minutes, and then flip over. Continue cooking until the second side is also golden brown. When done, transfer the chicken tenders to a paper towel lined plate or rack. Continue frying the rest of the chicken tenders.

10. 10

    Squeeze some fresh lemon juice over the chicken fingers if desired. Enjoy!