Hamdi Saidani This Pioneer Woman Chicken Fingers Recipe is a crispy and juicy recipe, which is made with buttermilk and Lawry’s Seasoning Salt. It’s a classic, foolproof recipe, ready in about 40 minutes.
Pioneer Woman Chicken Fingers Ingredients
- 1 package Chicken Breasts, Cut Into Strips (sometimes called “tenders” or “strips”)
- Buttermilk
- 1 1/2 cups Flour
- 2 tsp. (to 3 Teaspoons) Lawry’s Seasoning Salt (or spices of your choosing)
- Vegetable Oil, for frying
How To Make Pioneer Woman Chicken Fingers
- Soak the Chicken: Place the chicken strips in a bowl and pour in enough buttermilk to submerge them completely. Let them soak for at least 15 to 20 minutes.
- Prepare the Breading: In a separate shallow dish, combine the flour and the seasoning salt. Mix well. Drizzle about ¼ to ½ cup of the buttermilk from the soaking chicken into the flour mixture and stir lightly with a fork to create little lumps. This is the secret to a shaggy, extra-crispy crust.
- Heat the Oil: Pour about 1 inch of vegetable oil into a large, heavy skillet and heat it over medium-low to medium heat.
- Dredge the Chicken: Working with a few strips at a time, remove the chicken from the buttermilk, let the excess drip off, and press it firmly into the flour mixture, ensuring it’s thoroughly coated on all sides. Place the breaded strips on a clean plate.
- Fry Until Golden: When the oil is hot, carefully place a few chicken strips in the skillet, being sure not to overcrowd the pan. Fry for about 1.5 to 2 minutes per side, until golden brown, crispy, and cooked through.
- Drain and Serve: Remove the cooked chicken fingers to a paper towel-lined plate to drain any excess oil. Serve immediately with your favorite dipping sauces.
Recipe Tips
- How to get extra crispy chicken? The Pioneer Woman’s trick of drizzling a little buttermilk into the dry flour mixture is genius! It creates small, shaggy clumps in the breading that fry up into an incredibly crispy, textured crust.
- How do I know the oil is hot enough? A good way to test the oil is to drop a small pinch of the flour mixture into it. If it sizzles immediately, the oil is ready. If it browns too quickly, the heat is too high.
- Can I make these in an air fryer? Yes. After breading the chicken, spray the strips generously with cooking spray. Place them in a single layer in the air fryer basket and cook at 400°F (200°C) for 10-12 minutes, flipping halfway through, until golden and cooked through.
- Why soak the chicken in buttermilk? The slight acidity in buttermilk helps to tenderize the chicken, making it incredibly juicy and moist. It also helps the flour coating adhere to the chicken.
What To Serve With Chicken Fingers
These classic chicken fingers are a family favorite and pair perfectly with:
- French fries or tater tots
- Creamy coleslaw or a simple side salad
- Dipping sauces like honey mustard, BBQ sauce, or ranch dressing
How To Store Chicken Fingers
- Refrigerate: Store leftover chicken fingers in an airtight container in the refrigerator for up to 3 days.
- Reheating: For the best results and to re-crisp the coating, reheat them in a 400°F oven or an air fryer for 5-7 minutes. Microwaving will make the breading soft.
- Freeze: Let the cooked chicken fingers cool completely. Place them on a baking sheet to freeze individually, then transfer them to a freezer-safe bag for up to 3 months.
Pioneer Woman Chicken Fingers Nutrition Facts
- Calories: 350-450 kcal
- Fat: 20g
- Carbohydrates: 20g
- Protein: 25g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different seasoning instead of Lawry’s?
Absolutely. You can create your own blend with salt, black pepper, paprika, garlic powder, and onion powder. Cajun seasoning also works well for a spicy kick.
My breading is falling off. What did I do wrong?
This can happen for a few reasons. Make sure you press the chicken firmly into the flour mixture to get a good, thick coat. Also, don’t overcrowd the pan when frying, as this can lower the oil temperature and cause the breading to steam off rather than fry.
Can I make these ahead of time?
These are best served fresh and hot. However, you can bread the chicken a few hours ahead of time and keep it on a wire rack in the refrigerator until you’re ready to fry.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Fajitas Recipe
- Pioneer Woman Chicken Fajita Seasoning Recipe
- Pioneer Woman Buffalo Chicken Dip Recipe
Pioneer Woman Chicken Fingers Recipe
Description
Incredibly juicy and tender chicken strips with a shaggy, extra-crispy seasoned crust, made famous by the Pioneer Woman.
Ingredients
Instructions
- Soak the chicken strips in buttermilk for at least 15-20 minutes.
- In a shallow dish, mix the flour and seasoning salt. Drizzle in about ¼ cup of buttermilk and toss with a fork to create shaggy bits.
- Heat about 1 inch of oil in a large skillet over medium heat.
- Dredge the buttermilk-soaked chicken in the flour mixture, pressing to coat well.
- Fry the chicken in batches for 1.5-2 minutes per side, until golden brown and crispy.
- Drain on a paper towel-lined plate.
- Serve immediately with your favorite dipping sauces.
Notes
- u003cliu003eThe secret to the super crispy crust is adding a little buttermilk to the flour mixture.u003c/liu003eu003cliu003eSoaking the chicken in buttermilk is key for a tender and juicy result.u003c/liu003eu003cliu003eDo not overcrowd the pan when frying; cook in batches to keep the oil temperature high.u003c/liu003eu003cliu003eThis is a quick and easy recipe that’s perfect for a weeknight family dinner.u003c/liu003e
Pioneer Woman Chicken Fingers Recipe
