Come here, my little bites of yumminess! These blackened chicken fingers are scary good. Scary as in there’s no way I was able to control myself around them. Pick up one, dunk it in my favorite dipping sauce, devour. Repeat.
If you’re a fan of the spicy like I am, I highly recommend adding more of the blackened seasoning. And for even more of that great flavor, dust the chicken fingers with a bit more of the seasoning right after they come out of the fryer.
And yes, this recipe also makes great blackened chicken nuggets!
Great Flavor, Everywhere!
I’m a big fan of adding seasonings (and not just salt and pepper) to my flour when I am making fried goodies like these blackened chicken fingers. You’ll often find me adding Old Bay (crazy good on fried chicken!), cayenne pepper, or even any ole mix I find in the pantry.
If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.
I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.
Also try my homemade chicken nuggets. Like them spicy? Yeah, make my spicy chicken nuggets too.
Blackened Chicken Fingers
Ingredients
- 12 ounces chicken breast two medium breasts, cut into strips
- 4 teaspoons blackened seasoning divided (use more if you like it spicier)
- ½ cup self-rising flour
- 1 large egg
- 2 tablespoons whole milk
- 1 teaspoon hot sauce or more, to taste
- vegetable oil for frying
Instructions
- Heat a few inches of oil to 350 F in a deep fryer or Dutch oven.
- Place the chicken strips in a bowl and sprinkle with two teaspoons of the blackened seasoning. Toss to coat.
- In a medium bowl or pie plate combine the flour and remaining blackened seasoning.
- In another medium bowl or pie plate, whisk together the egg, milk, and hot sauce.
- Working in batches, dip the chicken pieces in the flour mixture and coat well. Transfer to the egg mixture and coat. Transfer back to the flour mixture and coat one last time.
- Fry 5-6 minutes until golden brown and crunchy. The thicker your fingers are the longer they may take. Bigger pieces may take longer than 6 minutes.
- Transfer to a wire rack-lined baking sheet to drain and cool slightly before serving.
Nutrition
Nutritional values are approximate.
