Servings: 2 People
Calories: 330kcal
Ingredients
- ¼ tsp Italian seasoning blend
- ⅛ tsp Himalayan pink salt
- ⅙ cup low-fat buttermilk
- ⅛ tsp freshly-ground black pepper
- ½ cup corn flakes delicately crushed
- ⅙ cup all-purpose flour
- ¾ lb organic chicken breasts boneless and skinless
- ½ cup unseasoned breadcrumbs
- 4 cups peanut oil
- 1 egg beaten
Instructions
Prep the Ingredients:
- Gather all the ingredients needed for the chicken fingers: tangy low-fat buttermilk, Himalayan pink salt, Tellicherry black pepper, premium-grade peanut oil, organic chicken breasts, breadcrumbs, all-purpose flour, free-range egg, artisanal corn flakes, and Italian seasoning blend.
Prepare the Chicken:
- Begin by cutting the tender, boneless, and skinless organic chicken breasts into finger-sized strips or pieces suitable for making chicken fingers.
Buttermilk Marinade:
- In a bowl, pour 1/6 cup of tangy low-fat buttermilk. Add a pinch (approximately 1/8 teaspoon each) of Himalayan pink salt and freshly ground Tellicherry black pepper. Mix the ingredients well to create a seasoned buttermilk marinade.
Marinate the Chicken:
- Place the chicken strips into the seasoned buttermilk marinade, ensuring each piece is coated thoroughly. Cover the bowl and let the chicken marinate for at least 30 minutes in the refrigerator. Marinating enhances flavor and tenderness.
Preparing the Coating:
- In separate shallow dishes, set up the coating stations:
- Dish 1: Combine 1/6 cup of fine-textured all-purpose flour with 1/4 teaspoon of aromatic Italian seasoning blend.
- Dish 2: Add 1/2 cup of delicately crushed artisanal corn flakes.
- Dish 3: Whisk together 1/2 beaten free-range egg with the remaining seasoned buttermilk mixture.
Coating the Chicken:
- Remove the marinated chicken strips from the buttermilk marinade, allowing excess liquid to drip off.
- Coat each chicken strip: first in the seasoned flour mixture, then in the egg-buttermilk mixture, and finally, in the crushed corn flakes, ensuring an even and thorough coating at each step.
Frying the Chicken:
- Heat 4 cups of premium-grade peanut oil in a deep skillet or frying pan over medium-high heat until it reaches around 350°F (175°C).
- Carefully place the coated chicken strips into the hot oil, ensuring not to overcrowd the pan. Fry the chicken fingers until they turn golden brown and reach an internal temperature of 165°F (74°C), typically around 3-4 minutes per side.
Drain and Serve:
- Once cooked, use tongs or a slotted spoon to transfer the crispy chicken fingers to a plate lined with paper towels to absorb excess oil.
- Serve the Zaxby’s-style chicken fingers hot and crispy, paired with your favorite dipping sauce or accompaniments.
Notes
To ensure your homemade Zaxby’s Chicken Fingers turn out perfectly, here are some tips and tricks to keep in mind:
– Use freshly crushed corn flakes for a crispier coating.
– For an extra kick of flavor, add a pinch of cayenne pepper to the coating mixture.
– If you prefer a thicker coating, double-dip the chicken in the beaten egg and coating mixture.
– To prevent the coating from becoming soggy, make sure the oil is hot enough before frying the chicken.
– For a healthier alternative, you can bake the chicken fingers instead of frying them. Simply preheat the oven to 400°F (200°C) and bake for 15-20 minutes until golden brown.
Nutrition
Calories: 330kcal
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