Buttermilk Chicken Fingers with Hot Honey Mustard Aioli
Buttermilk Chicken Fingers with Hot Honey Mustard Aioli
Ingredients:
Chicken Marinade
2 lbs chicken tenders
1 ½ cups buttermilk
½ cup pickle juice
2 tsp kosher salt
2 tsp garlic powder
2 tsp onion powder
2 tsp sweet paprika
½ tsp cayenne pepper
¼ tsp black pepper
2 large eggs
Dredging
1 cup sweet white rice flour
1 cup corn flour
2 tsp kosher salt
2 tsp garlic powder
2 tsp onion powder
2 tsp sweet paprika
½ tsp cayenne pepper
Hot Honey Mustard Aioli
1 egg yolk
½ cup avocado oil
2 Tbsp dijon mustard
2 Tbsp hot honey
½ tsp kosher salt
1 tsp crushed red pepper
Frying
1 quart oil (your preference)
In a large bowl, combine the buttermilk, pickle juice, spices and seasonings, and eggs. The eggs will help the marinade cling to our chicken later. Submerge the chicken tenders and marinate for 2 hrs to overnight. Let the chicken come to room temperature before dredging.
In another bowl, combine the sweet white rice flour and corn flour along with the spices listed until homogenous. One tender at a time, coat the chicken tenders in the dredging mixture until completely coated. Place on a large plate and let rest for a few minutes before frying.
Preheat your preferred frying oil to 350F in a large skillet or pot. In batches of 4-5, carefully place the tenders into the oil and fry until golden brown and an internal temperature of at least 165F is reached. Remove them, place them on a wire rack, and salt immediately. Continue this process until all the chicken is cooked.
Prepare a final bowl by wrapping a dish towel along the base. This will help stabilize as we whisk together the aioli. Separate one egg and place the yolk in the bowl. Add the dijon mustard and whisk together. Gradually and slowly pour the avocado oil while whisking constantly. This will create the emulsification we need for the aioli to come together. Next whisk in the hot honey, salt, and crushed red pepper for an additional kick. Serve with the hot chicken fingers and enjoy!
