Paula Deen The Lady and Sons Chicken Fingers

Paula Deen The Lady and Sons chicken fingers take 30 minutes and buttermilk, self-rising flour and chicken tenders to make a crispy, golden deep-fried dinner that serves 15. Try this easy fried chicken tenders recipe for game day or Sunday dinner, since it comes with a creamy honey mustard dip.

Fry the fingers at a steady 350°F for 5 to 7 minutes, because that heat sets the coating before the chicken dries out. Let the oil drop or run hot and you get either greasy, pale breading or a dark crust over underdone meat.

Paula dredges the chicken in flour, dips it in buttermilk and goes back into the flour, which builds a thicker, craggier crust than a single coat. The honey mustard also gets a splash of orange juice at the end, so it thins to a pourable dip without losing its tang.

Paula Deen The Lady and Sons Chicken Fingers

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

320

kcal

Double-floured chicken tenders fry up crunchy and golden while the buttermilk keeps the meat juicy inside. A tangy honey mustard dip with a little horseradish kick finishes every bite.

Ingredients

• 16 or 4 boneless chicken breasts cut into 4 equal strips chicken tenders
  

• Paula Deen's House Seasoning
  

• 2 cups buttermilk
  

• 3 cups self rising flour
  

• or lard Peanut oil
  

• 3/4 cup mayonnaise
  

• 3 tablespoons honey
  

• 2 tablespoons yellow mustard
  

• 1 tablespoon lemon juice
  

• 2 tablespoons orange juice
  

• to taste horseradish
  

Directions

• Season the chicken: Sprinkle the chicken tenders with Paula Deen's House Seasoning on all sides. Make sure every strip is lightly coated so the flavor goes right into the meat.
• Dredge the tenders: Dredge each tender in 3 cups self-rising flour, then dip it into 2 cups buttermilk. Then roll it back through the flour so the coating turns thick and shaggy.
• Heat the oil: Pour peanut oil or lard into a deep pot or fryer and preheat it to 350°F. Check the temperature before the first batch goes in, since the oil needs to be steady for even browning.
• Fry the fingers: Fry the chicken fingers in the hot oil for 5 to 7 minutes, working in batches so the pot doesn't crowd. They're done once they turn golden brown, so drain them and serve with the honey mustard for dipping.
• Mix the dressing: Stir together 3/4 cup mayonnaise, 3 tablespoons honey, 2 tablespoons yellow mustard, 1 tablespoon lemon juice and horseradish to taste in a bowl. Then thin it to pouring consistency with 2 tablespoons orange juice.
• Chill the sauce: Store the honey mustard dressing in the refrigerator until you're ready to serve. Chilling it for a while also lets the horseradish and honey blend together.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, ThermoPro instant-read thermometer, OXO stainless slotted spoon, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I bake these chicken fingers instead of frying them?

You can bake them on a rack over a sheet pan at 425°F, though the crust won't be as crunchy or deep golden as fried. Spray the coated tenders lightly with oil first, since the flour needs some fat to brown.

What if I don't have self-rising flour?

Stir 1 1/2 teaspoons baking powder and 1/2 teaspoon salt into each cup of all-purpose flour to make your own. That gives the same light, puffy coating the original recipe is after.

How do I keep the breading from falling off?

Press the second coat of flour on firmly and let the tenders rest for a few minutes before they hit the oil. Then fry without moving them around too much, because the crust needs time to set.

How long do leftover chicken fingers keep?

Store cooled chicken fingers in an airtight container in the fridge for up to 3 days. Reheat them on a rack in a 375°F oven for about 10 minutes, since the microwave turns the crust soft.

Can I make the honey mustard ahead of time?

Yes, the dressing is stored in the refrigerator anyway, so mix it a day ahead if that helps. Give it a good stir before serving, since it may thicken as it chills.