Hot Chicken Fingers with Bread 'n Butter Pickles

by Spike Mendelsohn 12:09 PM, March 29, 2017

Aired March 30, 2017

Serves 4 servings

For the Spicy Pepper Oil:
1/2 cup oil
4 tablespoons cayenne pepper
3 tablespoons brown sugar
1 tablespoon chili powder
2 teaspoon Spanish paprika
1 teaspoon garlic powder
1 large egg
1/4 cup whole milk
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cayenne pepper
Salt and pepper
4 chicken strips (about 3 ounces each)
1 cups plain breadcrumbs
Canola oil, for frying
4 potato hot dog buns, toasted
12 bread-and-butter pickles


Whisk together all the ingredients for the spicy pepper oil. Set aside.
In a medium-size bowl, whisk the egg with the milk and spices. Place breadcrumbs in a shallow dish.
Working one at a time, dip chicken strips into the egg mixture and then into the breadcrumbs.
Heat a couple inches of canola oil in a Dutch oven until it reaches 340°F. Carefully add the chicken strips to the hot oil and fry until golden brown, about 2-3 minutes.
Whisk up the spicy pepper oil and immediately dip the hot chicken pieces into the spicy oil. Place strips on toasted buns and top with pickles and an extra drizzle of spicy oil.


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