Best 13 Southern Fried Chicken Fingers With Green Peppercorn Mayonnaise Recipes

FRIED CHICKEN TENDERS

Steps:

• Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
• One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
• Heat oil in a deep fryer to 375 degrees F (190 degrees C).
• In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
• In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.

SOUTHERN FRIED CHICKEN

Steps:

• Season chicken pieces with salt, pepper, and paprika. Roll in flour.
• Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

SOUTHERN FRIED CHICKEN STRIPS

Steps:

• In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture., In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.

FRIED CHICKEN FINGERS (TENDERS)

Steps:

• Heat oil in frying pan.
• In a shallow dish, combine flour, seasoned salt, red pepper flakes and black pepper. Mix with fork until well blended.
• In a separate shallow dish, "scramble" the eggs with the milk.
• Coat each tender with flour mixture, then egg mixture, then another coat of flour mixture.
• Fry until golden brown, about 5 - 7 minutes per tender. Can cook in batches.

DANG GOOD SOUTHERN FRIED CHICKEN

Steps:

• 1. Rinse and pat dry chicken pieces and place in a deep bowl. Cover with buttermilk and hot sauce, and refrigerate at least 2 hours or best overnight. (*Buttermilk tenderizes chicken.) Heat oil or melt shortening in a cast iron skillet to a depth of about 1 inch or so. Heat to about 370º. (No thermometer needed, really. It'll get hot enough while chicken rests AFTER coating if you have your flame on about medium.) If it starts to smoke, turn it down immediately a bit. In a doubled brown paper lunch sack, mix together all of the dry ingredients.
• 2. (Shake to mix.) Remove chicken from bowl. Lightly season with a little bit more seasoning salt and pepper. Place chicken in bag, one piece at a time. Shake well until thoroughly coated. Shake off excess. Dip each piece in beaten eggs and coat with flour once again. Shake off excess, place on waxed paper for 15 minutes or until dry. Place chicken, skin/pretty side down, in hot oil or shortening. Do not crowd skillet. Use 2 if needed. Brown until golden on bottom side. When chicken pieces are golden on one side, turn pieces over, cover with tight fitting lid, and reduce heat to a simmer, turning chicken pieces occaisionally, for 35 to 40 minutes or until juices run clear and chicken is tender. *When lid is placed on, and heat is reduced to a good simmer, the good side of pieces are now the top sides. After about 10 minutes, turn back to skin-side down. After another 10 minutes or so, turn back to skin-side up for the last 10-15 minutes.) Uncover and cook 5 minutes longer for "crispy on the outside" crust. Remove at once, skipping this step, if a softer outside is preferred. My grandma and great aunts always drained their fried chicken on brown paper grocery bags. This seems to work best for me, too. Paper towels work "ok", but it made my chicken soggy on the bottom once when I tried it. *If doubling or making alot of chicken, or just wanting to keep it warm til the rest of your side dishes are done and ready to serve, place chicken on brown paper bag-lined cookie sheet in very low oven.
• 3. *GREAT cold, too!
• 4. To make chicken fingers: Use 4 boneless skinless chicken breasts, cut into strips about a 1/2-3/4 " thick. I skipped the buttermilk and hot sauce part, and dipped them into the flour mixture first, then into 1 egg beaten with about a half of a cup of half and half cream and a little hot sauce. Then back into the flour mixture. Worked out PERFECTLY. I lightly browned them in hot oil on one side, turned them, then put a lid on them. I then only cooked them for 8 minutes. I removed the lid, turned them and cooked them another minute. Drained them on brown paper bags. YUM! Best fingers ever!
• 5. *One extra tip: Don't ever turn chicken by piercing with a fork, all the juices will run out and the meat will be dry. Always use tongs and have a sharp spatula handy to get underneath just in case a little bit wants to stick. You don't want to lose that good breading! :)

SOUTHERN FRIED CHICKEN STRIPS

Steps:

• Place crackers in a resealable bag; crush into coarse crumbs. Mix cracker crumbs, potato flakes, seasoned salt, and black pepper together in a shallow bowl. Beat egg in a separate small bowl. Place flour in a third shallow bowl.
• Coat chicken pieces in flour, beaten egg, and cracker mixture, respectively.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until no longer pink in the center and coating is golden brown, 15 to 20 minutes.

A SOUTHERN FRIED CHICKEN

Steps:

• In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce.
• Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).
• Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.

SOUTHERN FRIED CHICKEN FINGERS WITH GREEN PEPPERCORN MAYONNAISE

Steps:

• For the chicken cut chicken fillets into long strips and soak in milk for 1 hour.
• While the chicken is soaking make the green peppercorn mayonnaise by combining all ingredients together and refrigerate until required.
• Drain the chicken, reserving the milk.
• Whisk reserved milk, eggs and lemon juice together.
• Combine the flour, spices and salts.
• Dip chicken pieces in seasoned flour, dip in egg mixture and re-coat with flour.
• Heat oil in a wok, large saucepan or deep fryer and fry chicken till golden brown (this will need to be done in 2 to 4 batches depending on the size of your wok etc.
• Drain on absorbent paper.
• To achieve an extra crispy crust, quickly deep fry again before serving, if desired.
• Serve with green peppercorn mayonnaise.

TRADITIONAL SOUTHERN FRIED CHICKEN

Steps:

• Cut the chicken into frying pieces. In a shallow bowl beat the eggs and then stir in the milk, salt, and pepper. Soak the chicken in the milk mixture for 5 to 10 minutes. Roll the chicken in flour, being sure to completely cover each piece. Set aside to dry.
• In a large cast-iron skillet melt lard over medium heat. When the fat is very hot add the thighs and legs and cook for several minutes. Add the other pieces, being careful not to overcrowd the skillet. Continue cooking until the chicken is golden brown on 1 side (about 5 minutes). Turn and brown on the other side. Reduce the heat to medium low. Cover the pan and cook for 15 minutes. Turn the pieces, cover, and continue to cook for 15 minutes longer. Uncover for the last 5 to 10 minutes so the crust will be crisp.

BUTTERMILK-HONEY FRIED CHICKEN FINGERS

Steps:

• In a large bowl or shallow baking dish, mix the honey, 1 teaspoon salt, pepper, and flavoring of choice into the buttermilk. Add the chicken and turn to coat.
• Preheat oven to 200 degrees. Heat the oil in a large (12-inch) skillet over high heat until it reaches 375 degrees.
• Meanwhile, mix the flour and 1 tablespoon salt in a doubled paper bag (I've also used a large ziploc bag). Drop about 8 chicken strips into the flour, close the bag, and shake to coat the chicken. Place the chicken pieces on a wire rack set over a baking sheet (or newspaper for easy cleanup). Repeat with the remaining chicken.
• Working in 4 batches, drop the chicken pieces into the hot oil and fry until golden brown, turning if necessary to ensure even browning, about 3 minutes. Transfer to another wire rack set over a baking sheet to drain. Keep first batches warm in the oven while the rest of the chicken cooks, making sure the oil comes back up to 375 degrees after each batch.

FRIED CHICKEN FINGERS WITH COME BACK SAUCE

Steps:

• Chicken Fingers: Cut each breast half into 4 strips.
• Combine chicken strips, milk, and next 3 ingedients in a heavy duty zip-top bag; seal and chill 4 hours.
• Remove chicken, discarding marinade; dredge in flour.
• Pour oil to a depth of 2 inches in a large Dutch oven; when hot, fry chicken, in batches, 5-6 minutes or until golden.
• Drain on paper towels.
• Serve with Come Back Sauce.
• Come Back Sauce: Stir together all ingredients in a bowl; cover and chill at least 1 hour.

" CHICKEN FRIED " FISH FINGERS

Steps:

• Put fish into a medium sized bowl.
• Cover with buttermilk; chill for at least 2 hours.
• Mix together flour, seasoning salt, and pepper in a large bowl.
• Coat each piece of fish in flour mixture.
• Set aside.
• In remaining buttermilk, add egg, mixing well.
• Coat floured fish in buttermilk/egg mix.
• Repeat step 4.
• Heat oil till hot but not smoking in a large skillet.
• Add fish six pieces at a time. Do not crowd fish.
• Cook until fish is golden brown and flakes easily (about 3 to 5 minutes each side).

SOUTHERN FRIED CHICKEN

Steps:

• Combine corn flakes, flour and seasonings in shallow dish. Whisk eggs, milk and Worcestershire sauce in separate shallow dish until blended.
• Heat oil to 350°F in large skillet on medium-high heat. Dip chicken, 1 drumstick at a time, in egg mixture, then in corn flake mixture, turning to evenly coat both sides of each drumstick with each ingredient.
• Add chicken, in batches if necessary, to skillet; cook 15 min. or until golden brown and done (165ºF), turning after 8 min.