Chipotle and Buttermilk Fried Chicken Fingers
Prepare to elevate classic comfort food with these irresistible Chipotle and Buttermilk Fried Chicken Fingers! Marinated in a tangy buttermilk blend infused with smoky chipotle peppers and flavorful spices, these golden-crisp tenders boast maximum tenderness and bold, zesty heat in every bite. A double-coating process using seasoned flour and a touch of hot sauce creates a perfectly crunchy exterior that locks in the juicy goodness. Quick to prepare and fried to golden perfection, these chicken fingers are a crowd-pleaser, ideal for game days, family dinners, or casual gatherings. Pair them with your favorite dipping sauces—like creamy ranch, spicy chipotle mayo, or sweet honey mustard—for a mouthwatering experience that’s hard to resist. Perfect for those craving indulgent fried chicken with a spicy twist, this recipe guarantees an unforgettable hit of flavor!
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Recipe Information
Ingredients
- 1 pound Chicken tenders
- 1.5 cups Buttermilk
- 2 tablespoons Chipotle peppers in adobo sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1.5 cups All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Baking powder
- 4 cups Vegetable oil (for frying)
- 1 large Egg
- 1 tablespoon Hot sauce
Instructions
In a large mixing bowl, combine the buttermilk, chipotle peppers in adobo sauce, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
Place the chicken tenders in the bowl and ensure they’re fully submerged in the mixture. Cover and refrigerate for at least 2 hours or up to 8 hours for maximum flavor.
In another large bowl, mix the flour, cornstarch, baking powder, remaining garlic powder, onion powder, paprika, salt, and black pepper.
In a shallow bowl, whisk the egg with hot sauce.
Remove the chicken tenders from the buttermilk marinade, allowing any excess to drip off. Coat each tender in the seasoned flour mixture, then dip it into the egg mixture, and finally back into the flour mixture, pressing gently to ensure a thick, even coating.
Heat the vegetable oil in a large, deep skillet or pot over medium heat until it reaches 350°F (175°C). Use a thermometer to maintain the correct frying temperature.
Carefully add 3-4 chicken tenders to the hot oil at a time, being careful not to overcrowd the pan. Fry for 4-5 minutes, turning occasionally, until golden brown and cooked through (the internal temperature should reach 165°F/74°C).
Transfer the fried chicken tenders to a wire rack or a paper towel-lined plate to drain excess oil.
Serve the chicken fingers hot with your favorite dipping sauce, such as ranch, chipotle mayo, or honey mustard.
Nutrition Facts
Calories |
10615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1048.5 g | 1344% | |
| Saturated Fat | 160.6 g | 803% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 6653 mg | 289% | |
| Total Carbohydrate | 263.9 g | 96% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 22.0 g | ||
| Protein | 123.3 g | 247% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 580 mg | 45% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2130 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
