Crispy Cider-Battered Chicken Fingers
Description
Chef John proves that using sparkling apple cider makes the best batter for light, beautifully crispy, flavorful, deep-fried chicken fingers in this easy recipe.
Ingredients
•
4 (8 ounce) skinless, boneless chicken breast halves
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1 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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1 pinch cayenne pepper
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2 tablespoons all-purpose flour
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1 cup self-rising flour
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1 1/4 cups sparkling apple cider
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1 quart canola oil for frying
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1/3 cup Dijon mustard
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2 tablespoons seasoned rice vinegar
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1 teaspoon hot sauce
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1 pinch white sugar, or to taste
Directions
1
Cut each chicken breast into 6 finger-sized strips, and transfer into a mixing bowl.
2
Season with kosher salt, black pepper, and cayenne and toss until evenly coated. Sprinkle the all-purpose flour over top and shake the bowl to coat the strips. Toss until all the surfaces are completely coated, and then transfer onto a rack or plate. Place in the refrigerator, uncovered, for at least 10 minutes, or until ready to fry.
3
Meanwhile, whisk self-rising flour and sparkling apple cider together in a mixing bowl to form a thin batter. Batter should be somewhere between a thin pancake batter and a crepe batter, but still thick enough to coat the back of a spoon. Place in the refrigerator to rest for 5 to 10 minutes before using.
4
Mix Dijon mustard, vinegar, hot sauce, and sugar together for dipping sauce in a bowl.
5
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
6
Dip each chicken finger into the batter to coat. Deep-fry in batches in the hot oil until golden brown, crispy, and no longer pink in the centers, 3 to 4 1/2 minutes. Drain on paper towels and serve immediately with dipping sauce.