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Easy Bobby Flay Chicken Fingers Recipe

Bobby Flay Chicken Fingers Recipe

I remember the first time I tried Bobby Flay’s chicken fingers. I was at a festive gathering, everyone laughing and enjoying themselves amidst the aroma of fried goodness wafting through the air. The chicken fingers were golden-brown, perfectly seasoned, and had everyone buzzing about them. 
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Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: Bobby Flay Chicken Fingers Recipe
Servings: 6 Servings
Calories: 458kcal
Author: Rebecca Novak

Equipment

  • Deep pot or fryer

Ingredients

  • 2 whole chickens cut into 8 portions
  • 1 quart plus 2 cups cultured buttermilk
  • Coarse kosher salt and freshly ground black pepper to taste
  • 2 teaspoons ground árbol chili powder or 2 tablespoons hot sauce plus 2 teaspoons árbol chili powder or cayenne pepper
  • 4 cups unbleached all-purpose flour
  • 1 tablespoon granulated garlic powder
  • 1 tablespoon ground onion powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground white pepper
  • 2 teaspoons dried thyme
  • Peanut oil or neutral frying oil for deep-frying

Instructions

Step 1: Marinate the Chicken

  • Begin by placing the chicken portions in a large bowl or container. Pour in the buttermilk and sprinkle with salt and pepper. For added flavor, mix in a bit of the árbol chili powder or hot sauce. Cover and marinate in the refrigerator for at least 2 hours or up to overnight. This gives the chicken time to absorb all that goodness.

Step 2: Prepare the Flour Mixture

  • In a separate bowl, combine the flour, garlic powder, onion powder, smoked paprika, white pepper, thyme, and remaining chili powder or cayenne pepper. Blend it well. This flour mixture is crucial for achieving that perfect crust, so make sure it’s mixed evenly.

Step 3: Heat the Oil

  • In a deep pot or fryer, pour in enough peanut oil (or your chosen neutral oil) to cover the chicken portions. Heat it over medium-high heat to about 350°F (175°C). Use a candy thermometer to monitor the temperature. Too hot, and the chicken will burn; too cool, and it will absorb excess oil and become greasy.

Step 4: Coat the Chicken

  • Once the chicken pieces have marinated, take each piece out and let the excess buttermilk drip off. Then, coat them in the flour mixture. Press the flour onto the chicken to ensure even coverage, creating a thick crust.

Step 5: Fry the Chicken

  • Carefully place the chicken pieces in the hot oil. Do not overcrowd the pot; it’s better to fry in batches to maintain the oil temperature. Fry until each piece is golden-brown and reaches an internal temperature of 165°F (75°C). This usually takes about 10-12 minutes.

Step 6: Drain and Serve

  • Once fried, transfer the chicken fingers to a paper towel-lined plate to drain off the excess oil. Season with a little more salt if desired, and serve hot with your favorite dipping sauces.

Notes

  • Temperature Matters: Always check the oil temperature before frying. An oil thermometer is your best friend here.
  • Rest Wise: Let the chicken rest for a few minutes after frying so the juices redistribute. This ensures each bite is juicy.
  • Dipping Sauce: Consider making a batch of homemade honey mustard for dipping. It adds an extra layer of flavor that is hard to resist.
  • Frying Oil: Peanut oil is great, but if you have allergies, any neutral oil like canola will do.
  • Storage: If you have leftovers, allow the chicken to cool completely before storing them in an airtight container.

Nutrition

Serving: 385g | Calories: 458kcal | Carbohydrates: 21g | Protein: 69g | Fat: 9.3g | Cholesterol: 208mg | Sodium: 332mg | Fiber: 1g | Sugar: 2g
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