Spicy Chicken Fingers

These chicken fingers really came out tender, crispy, and tasty. I'll definitely make them again, but I'll probably cut them a little thinner next time.

You can use whatever you like for a dipping sauce, such as mustard or even Ranch dressing. I used the Scallion Dipping Sauce we made before, but substituted red jalapeños from our garden.

Ingredients:

Vegetable oil, for frying
1 1/2 cups flour
1 t paprika
1 t poultry seasoning
1/4 t cayenne pepper
1/4 t allspice
1 cup buttermilk
2 pounds boneless chicken breast, sliced thin, or tenders
S & P

1. Heat oil to 350°

2. In a bowl, mix the paprika, flour, poultry seasoning, cayenne and allspice. Divide among two pie plates (regular plates will do just fine). Pour buttermilk into a third pie plate. Arrange the plates in the order flour mix, buttermilk, and then the other flour mix.

3. Season chicken with salt and pepper. Coat chicken in flour mix, then buttermilk, and then in a second coating of flour.

4. Cook chicken about 6 minutes per side (or less. You may want to pull one out a little sooner and test it for doneness. Our chicken did not require the full 6 minutes per side, but more like 8 minutes total), until golden brown and firm. Drain and serve.