Maryland-Style Chicken Fingers

Here is a spicy take on fried chicken fingers that kids like as much as adults do. I use Maryland-style spices to kick things up a notch – the type you frequently find when eating shrimp and blue crabs while sailing around the Chesapeake Bay.

Ted Scheffler

April 2, 2021

Ingredients:

1 lb. boneless chicken breast
1 egg
1 cup buttermilk
1 tsp. Louisiana hot sauce (or your favorite)
2 cups all-purpose flour
2 Tbsp Old Bay seasoning
1 tsp. paprika
1 tsp. black pepper
1 tsp. onion powder
1 tsp. salt
Oil for deep-frying — peanut oil is preferred

Method:

Heat oil for frying to 360 F.
Cut the boneless chicken into strips (fingers) or nuggets.
In a large bowl, combine the flour, Old Bay, paprika, pepper, onion powder and salt. Mix well.
In another bowl, mix together the egg, hot sauce and buttermilk.
Working with 2 or 3 pieces of chicken at a time, toss the chicken in the bowl of flour to coat lightly. Then toss the chicken in the egg/buttermilk mixture and, finally, put the chicken back into the flour to coat well. Set aside on a clean plate. This is a messy process, so try keeping one hand dry and use the other to do the coating. Repeat with the remaining chicken pieces, a few at a time.
Carefully place the chicken into the hot oil and fry until crisp and golden — about 6-8 minutes, depending on the thickness of the chicken. Cook the chicken in batches if necessary, to avoid crowding.
Remove the chicken fingers from the oil and drain on a rack over paper towels. Allow the chicken to cool for a few minutes.

Serve the chicken fingers with your favorite dipping sauce or just as is.

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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Scheff’s Table, The Dish, Utah Bites, Utah Food

chicken recipes, cooking at home, Recipes

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.