Buttery Honey Garlic Parmesan Chicken Fingers
This made from scratch Buttery Honey Garlic Parmesan Chicken Finger recipe will have you licking your fingers and your lips on repeat! I hope you enjoy this recipe as much as my family does. Happy home cooking!
For chicken marination
For coating:
For sauce:
For Frying:
Instructions
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Cut your chicken Breasts into strips and place them into a bowl. I used 3 small chicken breasts and cut each breast into 3 pieces.
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Marinade the chicken strips in the buttermilk, cajun seasoning, garlic powder, onion powder and Montreal steak spice. Allow the chicken to marinate for a few hours or overnight.
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Drain the buttermilk from the chicken strips.
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Beat the egg. Pour the beaten egg onto the chicken and mix.
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In a container with lid mix together the flour, cajun seasoning, garlic powder, onion powder, chicken bouillon powder, and paprika.
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Place the chicken pieces into the container with the seasoned flour. Place the lid on the container and shake well until the chicken is well coated. Allow the chicken to sit with the coating on for 10 minutes before frying. This helps create a nice adhered coating.
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Heat a neutral flavour frying oil of choice over medium heat. Fry the chicken fingers until golden brown and cooked through (approximately 5-6 minutes or until the internal temperature of the chicken reaches a minimum of 165 degrees F).
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Remove from the oil and allow the fried chicken to drain on a wire rack or paper towel. Once the oil has drained transfer the chicken into a serving bowl.
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In a pan over medium heat cook the minced garlic in butter for 1-2 minutes.
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Pour in the honey and parsley flakes and simmer for 1-2 minutes.
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Pour the sauce all over the fried chicken strips.
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Sprinkle on some parmesan cheese, toss and enjoy!
Note
Once the chicken is dredged in the flour mixture, allow the coating to sit on the chicken for 10 minutes before frying. This helps create. Beautiful coating that adheres nicely to the chicken.
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