Maple Brined, Chicken Fingers


Updated:
Prep time:     Cook time:     Total time:     Yield: 4 - 6 servings

Maple Brined, Chicken Fingers Picture
This is an easy recipe for chicken fingers, or chicken tenders that provides a ton of flavor. Especially good is the hint of Maple Syrup the comes through with every bite.

1.    Slice the chicken into 3 thin pieces, then cut each piece in half.

2.    Make the brine by combining the first 5 ingredients. 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.

3.    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. Take the chicken out of the bag with tongs, lay in the flour mixture then turn over. 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.

4.    Heat the oil to about 350 degrees in a black frying pan, and place the chicken in being careful not to splash the oil.

5.    Leave the chicken alone for 7 - 10 minutes. When you start to see some blood being forced out of the chicken (this means that the chicken is cooking), carefully turn them over. Leave another 5 - 7 minutes. The second side should be well colored.

Ron's Note:
Exact cooking time will vary by the thickness of the chicken and the heat of the oil. I'll fry these in 350 degree oil, usually in a black frying pan

6.    Place them either on paper towels, or preferably on a rack in a sheet pan, and season immediately with salt and a little more Butt Kickin' Blacken.

Ron's Note:
Be sure to use Real Maple Syrup in the brine for this chicken recipe. If it's not real, it's table syrup and is made from ingredients like corn syrup and maple flavoring, which won't work in this recipe!





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