• Chicken Fingers
  • 4 teaspoons honey
  • salt
  • 1/2 teaspoon fresh ground black pepper
  • flavoring, of choice (see below)
  • 1 1/3 cups buttermilk
  • 2 1/2 lbs boneless skinless chicken breast halves (about 6 large)
  • 1 quart vegetable oil or 1 quart canola oil or 1 quart peanut oil or 1 quart corn oil
  • 3 cups all-purpose flour
  • Classic Flavoring
  • 1 teaspoon garlic powder
  • Maryland-Style Flavoring
  • 1 tablespoon Old Bay Seasoning
  • Curry Flavoring
  • 1 tablespoon curry powder
  • Cumin Flavoring
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 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.
  • 2 Preheat oven to 200 degrees. Heat the oil in a large (12-inch) skillet over high heat until it reaches 375 degrees.
  • 3 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.
  • 4 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.