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How to Make Crispy Cider-Battered Chicken Fingers - A Step-by-Step Guide

There's something irresistible about the crispy, golden exterior of a perfectly battered and fried chicken finger. And when you add a hint of apple cider to the mix, you end up with a flavor-packed dish that's sure to please even the pickiest eater. This recipe for Crispy Cider-Battered Chicken Fingers takes the classic comfort food to a whole new level, with a tangy and slightly sweet flavor that will have everyone coming back for more.

What sets this recipe apart from the rest is th...

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Ingredients

  • 4 (8 ounce) skinless, boneless chicken breast halves
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 2 tablespoons all-purpose flour
  • 1 cup self-rising flour
  • 1 ¼ cups sparkling apple cider
  • 1 quart canola oil for frying
  • ⅓ cup Dijon mustard
  • 2 tablespoons seasoned rice vinegar
  • 1 teaspoon hot sauce
  • 1 pinch white sugar, or to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Additional Time: 10 mins
  • Total Time: 35 mins
  • Servings: 8
  • Yield: 8 servings

  • Cut each chicken breast into 6 finger-sized strips, and transfer into a mixing bowl.
  • 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.
  • 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.
  • Mix Dijon mustard, vinegar, hot sauce, and sugar together for dipping sauce in a bowl.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • 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.

    • Nutrition

    387 cal.

    • Total Fat: 21g
    • Saturated Fat: 4g
    • Cholesterol: 65mg
    • Sodium: 917mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 1g
    • Total Sugars: 4g
    • Protein: 21g
    • Vitamin C: 1mg
    • Calcium: 69mg
    • Iron: 2mg
    • Potassium: 220mg

    Categories

    Appetizer recipes
    Chicken recipes
    Finger food recipes
    Main recipes
    Snack recipes