Recipe courtesy of Kardea Brown
Hot Carolina Chicken Fingers
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- Level: Intermediate
- Total: 1 hr 5 min
- Active: 55 min
- Yield: 10 to 12 servings (1 1/3 cups BBQ sauce)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 519
- Total Fat
- 34 g
- Saturated Fat
- 3 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 22 g
- Cholesterol
- 60 mg
- Sodium
- 591 mg
If you love Nashville Hot Chicken, then you're going to love my Low Country version. I make a spicy, mustard-based barbecue sauce to toss the hot chicken fingers in. For even more flavor, I recommend marinating the chicken in the buttermilk a day ahead of time.
- Level: Intermediate
- Total: 1 hr 5 min
- Active: 55 min
- Yield: 10 to 12 servings (1 1/3 cups BBQ sauce)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 519
- Total Fat
- 34 g
- Saturated Fat
- 3 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 22 g
- Cholesterol
- 60 mg
- Sodium
- 591 mg
Ingredients
Spicy Carolina Gold BBQ Sauce:
Chicken Fingers:
To Serve:
Miss Brown’s House Seasoning:
Directions
Special equipment:
a deep-fry thermometer- For the BBQ sauce: Stir together the yellow mustard, hot sauce, brown sugar, honey, vinegar, brown mustard, smoked paprika and cayenne pepper in a small saucepan over medium heat. Simmer until the sauce is slightly thickened, about 20 minutes. Season with salt and pepper. Set aside.
- For the chicken fingers: Pour enough oil to reach 3 inches up the sides of a Dutch oven and heat to 350 degrees F. Line a rimmed baking sheet with a wire rack.
- Sprinkle the chicken with salt and pepper. Combine the chicken and buttermilk in a large bowl. Set aside.
- Combine the flour, House Seasoning, dry mustard, 1 tablespoon salt and 1 tablespoon pepper in a large shallow dish or paper bag. Working with one piece at a time, dredge the chicken in the flour mixture and place on the wire rack.
- Fry the chicken in batches, turning occasionally, until golden brown or until a meat thermometer inserted in the thickest portion registers 165 degrees F, 2 to 3 minutes. Drain the chicken on paper towel-lined baking sheets while cooking the remaining batches.
- Transfer the fried chicken to a large bowl. Drizzle with the BBQ sauce and toss to coat. Serve over the Texas toast with pickles.
Miss Brown’s House Seasoning:
Yield:
5 teaspoons
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
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