Discover the ultimate gluten-free Southern fried chicken fingers, better than Popeye’s. Crispy, flavorful, and irresistibly delicious!
Deliciously Crispy and Flavorful: A Gluten-Free Twist on a Classic Favorite
If you’re looking for a delicious and gluten-free alternative to traditional chicken fingers, this recipe is sure to impress. By combining various gluten-free flours, such as King Arthur Brand Measure for Measure Gluten-Free Flour and King Arthur Brand Gluten-Free Bread Flour, along with corn flour, you create a satisfying coating that rivals popular fast-food options. The blend of seasonings, including Montreal Chicken Seasoning, Cajun Seasoning, and Smoked Paprika, enhances the flavor profile, making these chicken fingers incredibly tasty.
The preparation is straightforward: simply mix the flours and seasonings, coat the chicken pieces, and fry them in oil at 350 degrees for about five minutes. The result is a crispy, mouthwatering dish that everyone can enjoy, regardless of dietary restrictions. With the right ingredients and seasonings, you can create a gluten-free version of a classic favorite that doesn’t compromise on taste.
Indulge in Crispy Perfection: A Gluten-Free Twist on a Southern Classic!
Today we’re going to be making Southern Fried Chicken Fingers I used to work at a a bar in Auburn Alabama called the Strutton duck and we used to make these from scratch all the time put them in the deep fryer so I’m not going to use that recipe cuz all it was was really just flour and salt and pepper that that was.
Basically it um but I got a better uh recipe and uh this is also going to be gluten-free so uh we’re going to start we’re going to brine these overnight in some buttermilk and I’m going to season this and we’re going to put it in the buttermilk and put in the fridge for overnight and then uh and then tomorrow night we’ll be deep frying them for.
Dinner so let’s go ahead get started so we got our uh we got our boneless chicken breasts uh cut up into strips you can even buy chicken tenders uh at the Supermarket already cut up but I just get the the boneless skinless chicken breast and I just slice them myself and the first thing we’re going to do is uh we’re going to season these.
And I got some uh you could use any seasoning you want but I got um Montreal chicken seasoning I like that a lot so let’s go ahead and season this chicken up with this and and then I got some uh some bayu Cajun seasoning so I’ll just use those two those have all the herbs and spices and salt and pepper and.
Everything that I that I really need and really when you make when you make the chicken flour you could just use like these two things and you got more than 11 herbs and spices just out of these but we’re going to be making it special we’re going to be making a special one so we’ll have more than this in the flour all right so this is all this is.
All here you know you can just mix it up a little bit doesn’t make a difference cuz I’m going to put it in here and I’m going to mix it up in there too so let’s uh let’s go ahead and set that aside and I got my buttermilk so let’s go ahead and put the buttermilk in here always make sure you shake up your buttermilk because sometimes the the.
Thick stuff’s at the bottom there you see how that’s thicker there you go going to use the whole thing of buttermilk and then uh I like to add to my buttermilk I like to add uh some hot sauce and I like uh this Tabasco is nice Southern Tabasco Sriracha it’s got garlic and sugar in it along with the.
Pepper and fermented peppers and a nice taste to it so you just put basically it’s it’s the flavor you put as much as you want in there and then I like to use uh zatan Creole mustard so let’s go ahead once again these will bebing so there isn’t you just want to make sure you got enough that it’s that it gives a nice.
Flavor all right so here’s my buttermilk with uh some vinegary Creole mustard and some vinegary uh Tabasco Sriracha it gives it some nice flavor and here it is here is my brine wonderful brine now like I said I got this maybe it’s unevenly seasoned but now I’m going to put the seasoned.
Chicken in here and I’ll have to go with my hands with a second and start mixing this all up and like I said you don’t only need to mix it on the board because you’re going to mix it in the bowl see if there’s any extra seasoning we can put in there so we don’t waste.
It and now we’re going to go ahead and mix it make sure that we get this buttermilk marinade all on all corners of this chicken we want it to be brine we want every nook and cranny of this chicken to start getting Brin by by all this delicious mustardy hot sauce.
Buttermilk and there you go so this is done you put this in the fridge uh let it sit for one day you know like 5 hours 4 hours the longer it sits uh the more the buttermilk uh Works into the the edge of the chicken and the and the better your your chicken breading fry is going to be uh when you when you deep fry it uh.
The flour is going to stick better uh to that part of the chicken so all this chicken is submerged in my seasoned buttermilk brine we going put the top on this and put in the fridge and then we’ll be back tomorrow night to uh enjoy some fried chicken fingers okay it’s the next day and now.
We’re going to put together our flour um for our fried chicken fingers all right so the first thing is going to use three flowers I’m going to use this uh measure for measure flour uh that’s pretty good it’s got rice flour brown rice flour potato starch stuff like that all right so this is what I used to use when I made fried chicken I would just use this.
By itself but um there’s one cup of measure for measure gluten-free flour but uh then I learned that there is a gluten-free uh King Arthur brand bread flour and this has in it uh gluten-free wheat corn.
Starch uh you know other stuff a bunch of other pea protein bunch of other stuff so I’m going to add a cup of that there we go so we got a nice mixture of our uh gluten-free bread flour and our gluten-free measure for measure flour.
And I’m going to put in a cup of cornflour I love the flavor you know it gives it a good crunch gives a good flavor it gives it a nice golden color when you fry your chicken all right so um this the that’s with the just use a measure for measure a lot of times there be like a pasty white part even though it tasted good.
It’s fine but this corn this corn uh flour makes great uh great Crunch and great color uh for the gluten for the gluten-free flowers all right now for the spices move these flowers out of here I’m going to add a lot of spices right so I went on the internet and.
First of all these are the these are the main spices so what do I here here I have a uh tablespoon of Montreal chicken seasoning I have a tablespoon of um Cajun seasoning I have a tablespoon of Goya uh sazin total and then I have a half tablespoon of poultry seasoning a half tablespoon you.
Don’t have to used to always have like a tablespoon of Italian seasoning I mix it this is a half tablespoon of this Italian seasoning and then I got this uh spicy Italian seasoning it’s got uh hot peppers in it and garlic powder garlic salt onions garlic all types of things that it so uh so it’s half tablespoon of this and a half tblspoon of that that.
Adds nice Flavor now I don’t have to add uh just the regular salt in here because I have the Montreal seasoning I have celery salt uh I have this uh Cajun seasoning so let’s go ahead just add this all right so this seasoning that I just added that’s all you really need for really.
Good I mean actually all you need is like the Montreal seasoning and maybe maybe some Cajun seasoning and that’ll give you an awesome uh fry flavor but uh doing research on KFC 11 herbs and spice and all the rest of it I’m going to add a bunch of these uh spices so I got a um one teaspoon of ground ginger I got one teaspoon of garlic powder I have 1.
Teaspoon of onion powder I have one t spoon of ground mustard I have 1 teaspoon of celery salt I have 1 teaspoon of uh black pepper ground I have a half teaspoon of ground Thyme and I have a half teaspoon of ground oregano and then I have um two teaspoons of ground white pepper and I have uh three teaspoons of.
Smoked paprika and I have 1 teaspoon of uh Chipotle jalapeno smoked jalapeno Chipotle so here’s all those spices I’m going to put all those in there oh my goodness and now we can mix this all up and we have our season our seasoned flour so let me get rid of this and uh I’m going to show you.
Something I like these containers cuz I can uh close this up and then uh mix it shake it up shake shake shake shake shake shake it up shake it up all right so here is our seasoned Flour gluten-free and you give it a little.
Taste make sure it’s not too salty that’s perfect perfect seasoning in there m it’s really good good so there’s my seasoned fry flour get rid of all these things all right so here’s my chicken that has been uh brining in a buttermilk uh Tabasco.
Sriracha and uh zatan cre mustard mix with um seasoning in there okay so get my chicken go ahead and lay it out there and then Pat this in work it work in my seasoning make sure it’s coated really good and then I’m going to lay this out and let it sit on this rack uh while.
I do this but then I’m still going to let them I’m going let them sit there so that the um the seasoned flour adheres to the chicken okay all right we’re outside frying up our our chicken I got uh I got my uh fryer set at 340° look at how oops look at how nice nice and.
Crispy this chicken looks oh good it’s too hot for me to bite into look at this one oh look how good that is this is gluten-free remember this is glutenfree and it is Sensational all right so I got to show you this put this back in there I let this sit for about an hour.
And uh and I don’t know if you can tell but the um it can it’s all mushy it gets moist the breading so I got a I got a box of that flour and I’m going to take this out and I shake it up and I get it’s almost like a second coating shake it off so you can probably see the color.
Difference between between these two pieces of chicken this one’s moist and this one I just reflowed put that in there drop it away from yourself shake this one in and then put that in too all right put this on 5 minutes covered up and then I just come back when it when.
It dings and I get my piece of fried chicken let’s see let’s see how this is here I could just take this little piece off and tell you this still a little hot to touch but there’s this little corner piece right here going to eat this m that tastes.
Phenomenal delicious you just go ahead and put your uh put your favorite dipping sauce on it if you want a little dip you Chick-fil-A one of my favorites is s sassy sauce and these chicken wing fingers are ready to be eaten they’re delicious you got to make them they’re yummy.
