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Home >> Recipes >> Poultry >> Firecracker Chicken Fingers

Firecracker Chicken Fingers

Firecracker Chicken Fingers

For the sauce:
¼ cup fresh lemon juice 

¼ cup canola oil 

¼ cup yellow mustard 

2 tablespoons hot sauce (or less to suit your taste)

2 tablespoons brown sugar 

3 cloves garlic, crushed

1 fresh chili pepper, minced

½ cup canned pickled hot peppers, diced, plus 1/4 cup liquid from the can

For the chicken:
6 boneless, skinless chicken breasts (about 2 ½ pounds)

2 cups flour 

½ cup cornstarch 

1 teaspoon baking powder 

4 egg whites 

1 cup canola or peanut oil for frying



            Whisk sauce ingredients together in large bowl. Set aside.

            Butterfly each chicken breast by cutting through the thickness with a sharp knife to yield 2 thinner cutlets.  Cut each crosswise into ½” strips to form “fingers.” Place them in a large zipper storage bag. Add 1/4 cup of the sauce to bag and gently squeeze bag to coat chicken with sauce. Marinate in the refrigerator for 30 minutes (or up to 2 hours).

            In large bowl, combine flour, cornstarch, and baking powder. Add 6 tablespoons of the sauce and stir it together until the mixture resembles coarse, wet sand.

            In another large bowl, whisk egg whites until frothy. Line a sheet pan or tray with parchment paper.

            Remove chicken from marinade and pat dry with paper towels.  Dip chicken, one strip at a time in egg whites and then into flour mixture, pressing lightly to adhere.

            Heat oil in large skillet over medium-high heat until it has reached 345 degrees F or the surface is shimmering. Carefully place chicken strips in oil and fry until golden brown and cooked through, 3 to 4 minutes per side. Drain on paper towels.  Repeat with remaining chicken strips. Transfer chicken to platter, drizzle with remaining sauce, and serve.

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