Double Coated Fried Chicken Fingers Recipe

Name: Double Coated Fried Chicken Fingers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken cutlets; 16oz buttermilk; 32oz peanut oil; 4cups All purpose flour(throw out remaining); For flour mix:; 4 tablespoons garlic powder; 6 tablespoons onion powder; 3 tablespoons kosher salt; 2 tablespoons black pepper; For Buttermilk:; 2 tablespoons garlic powder; 2 tablespoons onion powder

Servings: persons

2 lbs chicken cutlets
16oz buttermilk
32oz peanut oil
4cups All purpose flour(throw out remaining)
For flour mix:
4 tablespoons garlic powder
6 tablespoons onion powder
3 tablespoons kosher salt
2 tablespoons black pepper
For Buttermilk:
2 tablespoons garlic powder
2 tablespoons onion powder

1
1st clean the chicken cutlets.
2
Slice the cutlets into strips that are about 4-5 inches.
3
(you should get about 3-4 strips per cutlet)put aside.
4
Season the strips w/ a pinch of salt and pepper-lightly. put aside
5
In a large bowl pour in your flour, salt,pepper,garlic and onion powder and mix together.
6
In a flat bowl or plate mix your buttermilk,garlic powder and onion powder together.
7
Take the strips and dredge them in the buttermilk. Then coat them with the flour mix.
8
It should feel sticky. Repeat the Dredging and coating again. (each strip should be double coated with this combo).
9
Repeat this method until all strips are done.
10
Heat your oil in a large pot.
11
Make sure your oil is ready and hot, if not the chicken will be cold and soggy and become not crispy.
12
Test the oil. I use one piece of chicken to see if ready and if it sizzles its ready.
13
Deep fry to a golden brown texture.
14
Place the fried chicken strips on paper towel and let cool. Caution they will be extremely hot so please let them cool.
15
Dipping sauce
16
I buy Knorrs Roasted Chicken gravy(the dry package and add sauteed mushrooms to the gravy and some fresh Italian parsley).
17
Serve with Country Mashed potatoes and the gravy.
18
Enjoy

2958

kcal

Calories

213

Fat

139

Carbs

144

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs chicken cutlets, 16oz buttermilk, 32oz peanut oil, 4cups All purpose flour(throw out remaining), and more.

Yes, Double Coated Fried Chicken Fingers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Double Coated Fried Chicken Fingers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions