Wednesday, August 6, 2014

Chicken Fingers

When I was younger and VERY picky with what I ate, you could find me asking my Mom and Dad if the restaurant we were at had chicken fingers. Even though my palate has expanded vastly these days, I still love chicken fingers. Baked vs fried. I've done both. For this recipe however, I took the classic approach... Fried!

For some reason, I had to include bacon in it somehow...

The healthy eating thing I've been doing? Well...about that. Gotta have a break every now and then!

Chicken Fingers


1 lb. Chicken Tenderloins
1 Tablespoon Black Pepper
1 Tablespoon Seasoned Salt
1 Tablespoon Garlic Powder
¼ cup Sugar
2 cups Flour
¼ Cup Bacon – cooked and finely chopped
1 ½ cup Buttermilk
1 Tablespoon Tabasco
1 ½ Tablespoon Sriracha
Sprinkle of Old Bay
Vegetable Oil for Frying
Spicy Mustard or Spicy Ketchup


1.     In a durable, plastic bag, combine the chicken with buttermilk, tabasco and Sriracha. Refrigerate for a minimum of thirty minutes and a max of 8 hours.
2.     In a large mixing bowl, combine the flour, black pepper, seasoned salt, garlic powder, sugar and bacon.
3.     Heat the vegetable oil in a large frying pan over medium heat.
4.     Take the chicken out of the bag and toss in the flour mix.
5.     Fry the chicken in batches. 5 Minutes on one side and an additional 3 minutes on the other side.

6.     Sprinkle with Old Bay and serve.