Down South Chicken Fingers
Crispy, golden, and packed with Southern charm, these Down South Chicken Fingers deliver bold flavor with every bite. Marinated in a tangy blend of buttermilk and hot sauce, the chicken strips are tenderized to perfection before being coated in a seasoned mixture of flour, cornmeal, and spices like paprika, cayenne, and garlic powder. Fried to a crunchy finish in hot oil, these homemade chicken fingers boast a crave-worthy texture and a subtle kick of heat. Perfectly crisp yet juicy inside, they’re ideal for family dinners, game days, or casual gatherings. Pair these Southern-style chicken tenders with your favorite dipping sauces—think ranch, honey mustard, or barbecue—and serve alongside classic sides like coleslaw or cornbread for the ultimate comfort meal.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 medium boneless, skinless chicken breasts
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1.5 cups all-purpose flour
- 0.5 cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups vegetable oil
Instructions
Cut the chicken breasts into thin strips, about 1 inch wide, and set aside.
In a large bowl, mix the buttermilk and hot sauce. Submerge the chicken strips in the mixture, cover, and let marinate in the refrigerator for at least 30 minutes (or up to 4 hours for extra tenderness).
In another bowl, combine the all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create your seasoned coating.
Remove the chicken strips from the buttermilk mixture, letting the excess liquid drip off. Dredge each strip in the seasoned flour mixture, making sure to coat it thoroughly. Place the coated strips on a large plate or tray.
Heat the vegetable oil in a deep skillet or Dutch oven to 350°F (177°C). Use a thermometer to ensure the oil reaches the right temperature for frying.
Carefully place a few chicken strips into the hot oil, being cautious not to overcrowd the pan. Fry in batches for about 4-6 minutes, or until the chicken is golden brown and fully cooked through.
Remove the cooked chicken fingers from the oil and place them on a wire rack or paper towels to drain any excess oil.
Repeat the frying process for the remaining chicken strips.
Serve the Down South Chicken Fingers while hot with your favorite dipping sauces and sides.
Nutrition Facts
Calories |
8980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 861.0 g | 1104% | |
| Saturated Fat | 128.3 g | 642% | |
| Polyunsaturated Fat | 538.1 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 3188 mg | 139% | |
| Total Carbohydrate | 241.2 g | 88% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 14.4 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 390 mg | 30% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1704 mg | 36% | |
*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.
