Fried Chicken Fingers

All of the credit for this recipe goes to Elizabeth Barbonne.  I served this with a dipping sauce that was about as close to “comeback sauce” as I can make. I’ll post that recipe next.

  • 2  cups yogurt thinned with about a 1/4 cup milk
  • 2 tablespoons kosher salt
  • 1 pound boneless, skinless chicken breasts cut into 2-inch strips
  • 1 teaspoon Tabasco, optional
  • 1 cup brown rice flour
  • 1/2 cup sweet rice flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • Vegetable oil for frying

Combine the first four ingredients and refrigerate, covered for at least an hour.  When ready to fry, remove chicken from fridge.  Whisk the dry ingredients together in a shallow casserole or pie pan.  Have a piece of wax paper ready for holding the dredged chicken.  Remove a piece of chicken from the yogurt and shake off the excess. Dredge it in the flour mixture to coat thoroughly and place it on the wax paper. Repeat with the remaining chicken.  Heat the vegetable oil in a large skillet.  It should be about 1/2 inch deep.  When the oil is hot, shimmering and almost smoking, add chicken to the pan, one piece at a time. Don’t crowd the pan; cook chicken in batches if necessary.  Chicken pieces should not touch each other. Fry until golden brown one one side, flip and fry the other side.  It should take 2 – 3 minutes per side.  Lay cooked chicken strips on a paper towel lined platter.


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