|Chipotle and Buttermilk Fried Chicken Fingers|
Every Tuesday I choose a different friend to be my tutor for a day: I select one of their original recipes, I make the recipe following my friend's instructions, I snap a multitude of pictures, I scarf down as much as my belt-line will permit - and then I share everything I love about my friend's recipe. Read more about the details for Tuesday Tutor
Today's Tuesday Tutor: The Three Little Piglets
Selected Recipe: Chipotle and Buttermilk Fried Chicken Fingers
Facebook: http://www.facebook.com/TheThreeLittlePigletsMy tutor today is Jen, a busy working mom from The Three Little Piglets blog. Despite holding down a job and juggling a family, Jen still manages to find time to blog. And to cook. And to take really lovely photos of everything she makes. I'm in awe and Jen always inspires me to keep blogging, to keep cooking, to keep trying.
I've been following Jen's food creations for some time and if you follow Food Fetish Fridays, you've seen some of Jen's creations featured. Like her beautiful and creative Pink Lemonade Cupcakes. But it's not just the food I enjoy - Jen has a very approachable blogging style that's easy to relate to and she shares tidbits from her life which let you meet the REAL Jen behind The Three Little Piglets. If you haven't met Jen yet, go introduce yourself.
About the Author: Fun Facts
- "I collect plates the way that most women hoard shoes and purses. It would be completely embarrassing to have to confess just how many I have."
- "Between you and me (and apparently all your readers) I love, with a capital L, show tunes. The cornier the better! I embraced my inner geek a long time ago..."
- "I'm completely obsessed with House and Glee. I can't even be insulted when someone calls me a Gleek!"
- "I couldn't tell a joke if it would save my life! I screw up the punch line every single time. It's just sad. Especially because I'm SO not kidding..."
- "I started culinary school a year and a half ago to work on a degree in the pastry arts. What could be better than getting paid to play with sugar and chocolate all day long!? Besides if someone else eats everything I bake it will prevent me from becoming the size of a small country!"
I chose this recipe because everyone should know how to make fried chicken, right? Sadly, until I made this recipe, I had never attempted fried chicken before. The closest I had come was a pan-fried chicken piccata, but let's be honest - that's not really fried chicken! As I read through Jen's simple recipe for these fried chicken fingers, I knew she was the tutor I so desperately needed.
Despite their name, these chicken fingers really have the perfect amount of heat and you don't need to fret about singeing someone's tongue with crazy-hot chili powder. There's a nice kick to perk up the chicken, but you won't go running for a glass of milk. And these chicken fingers are easy to fry - I followed Jen's recipe guidelines exactly and not a single piece of chicken was burnt or undercooked. Just crispy, juicy and delicious.
|One of the keys to properly cooked fried chicken is room-temperature chicken. So start by|
pulling your chicken out of the fridge while you prepare the other ingredients
|To the hot sauce, you will add buttermilk|
|You will want pour the mixture of buttermilk and hot sauce into a shallow bowl or pan. I used|
a quiche pan for this, but you could also use a pie plate for this
|Once you've got your self-rising flour, add your chipotle chili powder, cracked black pepper|
and salt. Whisk everything together and you're coating for the chicken is ready.
|Once your chicken is trimmed, you're ready to dunk and coat the tenders. I find it helps to|
arrange the process in order of task (dunk first, then coat, then set aside) and to work in batches
|I worked with about 6 chicken tenders at a time. First dunk in the buttermilk/hot sauce mixture...|
|...then into the flour mixture...|
|...make sure to coat each tender thoroughly...|
|While the chicken fries, line cooling racks with paper towels.|
|Once the chicken reaches a lovely golden color, it's done. It will also be quite firm between|
your tongs. (I used tongs to add and remove the chicken, but you could also use a slotted
spoon for this task)
|Allow the chicken to drain on paper towels. Notice something missing? Yeah - I had to do a|
quick quality check on one of the tenders =)
|Allow the oil to heat back up to 350F - about 2-4 minutes on medium-high heat|
|Repeat frying steps until all the tenders are finished. This really doesn't take very long because|
each batch only takes about 4 minutes and it only takes a couple minutes to reheat the oil
|Eat immediately - I'm not joking. This photo was taken within 5 minutes of frying the chicken!|
Crispy, juicy and perfectly spiced. This recipe is a keeper...
Thoughts while scarfing...
- There was the perfect amount of spice coating these chicken fingers - enough that I knew it was there without leaving my mouth on fire. However, if you LOVE spicy chicken, you may want to drop in another teaspoon of chipotle chili powder and maybe even a little more hot sauce
- You must eat these chicken fingers as soon as you make them - the crispy batter on fried chicken really doesn't last long and within an hour the chicken will begin to lose its crispiness and become a bit soggy. So do yourself a favor and don't attempt to make these in advance
- If you're new to frying chicken (like me), be sure to read Jen's tips that accompany her recipe. I read each tip carefully and followed her advice and arrived at a very happy place indeed. For example, did you know you should always allow the chicken to warm before frying?
- Perhaps the most satisfying part of this recipe is that I finally learned how to make my own fried chicken. And it's so much easier than I thought it would be! The hardest part is waiting for the fried chicken to cool just enough I could eat it...
Other Must-Try Recipes from The Three Little Piglets
Maybe fried chicken isn't your thing. But I guarantee you'll find something delicious from The Three Little Piglets. Check out these mouth-watering eats and tell me you're not inspired!
|Raspberry Lime Muffins|
|Pink Lemonade Cupcakes|
|Pineapple Mango Salsa|
|Breakfast Salad w/ Cinnamon Toast Croutons|
|Mascarpone Macaroni and Cheese|