Blackened Chicken Fingers

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.

Course Appetizer or Main

Cuisine American

Keyword chicken fingers, spicy

Prep Time 15

Cook Time 15

Servings

Calories 352kcal

Author Inspired by a recipe from My Bizzy Kitchen

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