Buttermilk Fried Chicken Fingers

Method

Soaking the chicken pieces in a mixture of buttermilk and hot sauce infuses the meat with a tangy and spicy flavor that’s totally addictive.

• 1 cup buttermilk
• 1/4 cup hot sauce
• 4 boneless and skinless chicken thighs, cut intro 1-inch wide strips
• 1 cup corn flour or masa harina
• 1 cup all-purpose flour
• 2 1/2 teaspoons salt, divided
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons lemon pepper
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• Oil for frying
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper

Combine the buttermilk and hot sauce in a large bowl. Add the chicken and let soak in the refrigerator for at least 1 hour.

Mix together the corn flour, all-purpose flour, 1 1/2 teaspoons salt, powdered garlic, lemon pepper, Old Bay seasoning, oregano, and red pepper flakes. Set aside.

Heat 2 inches of oil in a heavy-bottomed pot to 350ºF. Dredge the chicken in the flour mixture and carefully drop into the hot oil. Fry until golden brown and cooked through, about 5 minutes.

Mix the remaining salt with the black pepper and cayenne. Use the resulting mixture to season the chicken before serving.

Yield

4 servings