Maple Brined, Chicken Fingers Recipe

Name: Maple Brined, Chicken Fingers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups water; ½ cup maple syrup, Grade B, Dark Amber; ½ cup cider vinegar; 2 tablespoons kosher salt; 2 tablespoons cajun seasoning, Butt Kickin' Blacken, Jamaican Jerk; 4 large chicken breasts; 1 ½ cups all-purpose flour; ¾ cup panko breadcrumbs, Bread Crumbs; 2 tablespoons cajun seasoning, Cap'n Ron's Butt Kickin' Blacken, to taste; 1 tablespoon kosher salt; 2 cups vegetable oil, for frying

Servings: persons

1 ½ cups water
½ cup maple syrup, Grade B, Dark Amber
½ cup cider vinegar
2 tablespoons kosher salt
2 tablespoons cajun seasoning, Butt Kickin' Blacken, Jamaican Jerk
4 large chicken breasts
1 ½ cups all-purpose flour
¾ cup panko breadcrumbs, Bread Crumbs
2 tablespoons cajun seasoning, Cap'n Ron's Butt Kickin' Blacken, to taste
1 tablespoon kosher salt
2 cups vegetable oil, for frying

1
Slice the chicken into 3 thin pieces, then cut each piece in half.
2
Make the brine by combining the first 5 ingredients.
3
Place the chicken in a plastic bag, add the marinade, and place in the refrigerator for at least 2 hours, but 24 hours is OK. Leaving the chicken in the brine overnight will give the chicken enough time to absorb the flavor of the Maple Syrup.
4
Mix the flour and seasonings together in a large flat pan like a jelly roll pan (I use a half chafer pan 'cause of the high sides.
5
Take the chicken out of the bag with tongs, lay in the flour mixture then turn over.
6
Take 3 legs and 3 thighs out to coat with this flour mixture.
7
Rub the flour into the chicken with your hands, don't shake off the excess and place in a pan to get ready for frying.
8
Heat the oil to about 300F in a black frying pan, and place the chicken in being careful not to splash the oil.
9
Leave the chicken alone for 10 - 12 minutes.
10
When you start to see some blood being forced out of the chicken (this means that the chicken is cooking), carefully turn them over.
11
Leave another 10 - 12 minutes.
12
The second side should be well colored.
13
Place them either on paper towels, or on a rack in a sheet pan, and season immediately with salt and a little more Butt Kickin' Blacken.

1540

kcal

Calories

125

Fat

Carbs

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

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 11 ingredients. The key ingredients include: 1 ½ cups water, ½ cup maple syrup, Grade B, Dark Amber, ½ cup cider vinegar, 2 tablespoons kosher salt, and more.

Yes, Maple Brined, 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!

Maple Brined, Chicken Fingers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions