MAPLE BRINED, CHICKEN FINGERS
Steps:
- 1. Slice the chicken into 3 thin pieces, then cut each piece in half. 2. Make the brine by combining the first 5 ingredients. Place the chicken in a plastic bag, add the marinade, and place in the refrigerator for at least 2 hours, but 24 hours is OK. Leaving the chicken in the brine overnight will give the chicken enough time to absorb the flavor of the Maple Syrup. 3. Mix the flour and seasonings together in a large flat pan like a jelly roll pan (I use a half chafer pan 'cause of the high sides. Take the chicken out of the bag with tongs, lay in the flour mixture then turn over. Take 3 legs and 3 thighs out to coat with this flour mixture. Rub the flour into the chicken with your hands, don't shake off the excess and place in a pan to get ready for frying. 4. Heat the oil to about 300 degrees in a black frying pan, and place the chicken in being careful not to splash the oil. 5. Leave the chicken alone for 10 - 12 minutes. When you start to see some blood being forced out of the chicken (this means that the chicken is cooking), carefully turn them over. Leave another 10 - 12 minutes. The second side should be well colored. 6. Place them either on paper towels, or on a rack in a sheet pan, and season immediately with slat and a little more Butt Kickin' Blacken. Please visit http://www.capnrons.com/R_M_Chicken_Tenders.html for pictures involved in this recipe.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Wildon Zoey
[email protected]I've made these chicken fingers several times now, and they're always a hit with my friends and family. They're so easy to make and always turn out delicious.
Sara Ochoa
[email protected]I'm allergic to maple syrup, so I substituted honey in the brine. The chicken fingers still turned out great!
Sayed Mehran Shah
[email protected]These chicken fingers were a bit too sweet for my taste. I think I would have preferred a more savory flavor.
Tamang Dipak
[email protected]I followed the recipe exactly, but my chicken fingers didn't come out as crispy as I would have liked. I think I might have needed to fry them for a little longer.
Qamar Zahid
[email protected]I'm not a big fan of chicken fingers, but these were actually really good. The maple brine made them so flavorful and moist.
Garfield Whyte
[email protected]The maple brine really makes a difference in the flavor of these chicken fingers. I highly recommend trying this recipe.
Hope Ramkir
[email protected]These chicken fingers are so delicious! I love the combination of sweet and savory flavors. I will definitely be making these again.
Mustafa Qasimi
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make these chicken fingers without any problems.
Abubakar Yahaya
[email protected]This recipe is a game-changer! The maple brine infuses the chicken with so much flavor, and the chicken fingers come out crispy on the outside and juicy on the inside. I served them with a side of maple dipping sauce, and they were a hit with my fami