Buttermilk-Honey Fried Chicken Fingers

"These are the best homemade chicken fingers I've ever tasted. Serve with your favorite dipping sauce; I like honey mustard. Toss any leftover chicken fingers with salad greens for a nice lunch. The Nutrition Facts show a high calorie count because the whole quart of oil for frying is being included. This recipe comes from Pam Anderson."
photo by gailanng photo by gailanng
photo by gailanng
photo by Bonnie G 2 photo by Bonnie G 2
photo by Bonnie G 2 photo by Bonnie G 2
Ready In:




  • In a large bowl or shallow baking dish, mix the honey, 1 teaspoon salt, pepper, and flavoring of choice into the buttermilk. Add the chicken and turn to coat.
  • Preheat oven to 200 degrees. Heat the oil in a large (12-inch) skillet over high heat until it reaches 375 degrees.
  • Meanwhile, mix the flour and 1 tablespoon salt in a doubled paper bag (I've also used a large ziploc bag). Drop about 8 chicken strips into the flour, close the bag, and shake to coat the chicken. Place the chicken pieces on a wire rack set over a baking sheet (or newspaper for easy cleanup). Repeat with the remaining chicken.
  • Working in 4 batches, drop the chicken pieces into the hot oil and fry until golden brown, turning if necessary to ensure even browning, about 3 minutes. Transfer to another wire rack set over a baking sheet to drain. Keep first batches warm in the oven while the rest of the chicken cooks, making sure the oil comes back up to 375 degrees after each batch.

Questions & Replies

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  1. yankeefirefly23_943
    These were amazing!!! I also made the classic recipe. I was afraid the coating was going to stick but it did. They were full of flavor and will most definitely make them again
  2. The C.
    too many ingredients
  3. Bonnie G #2
    Love this recipe but then who wouldn'd love deep fried, honey kissed chicken fingers. No trouble with clear directions, thanks for posting.<br/><br/>Made these again and AGAIN everyone enjoyed this time served with a honey mustard dipping sauce
  4. MixieBear
    I used the classic style seasoning, and these were awesome! Quick and full of flavor.<br/><br/>I had no issues using a frying pan, bringing the oil about an inch up the side of the pan and using 2.5 lbs of chicken tenders. Also, if you don't have buttermilk (I didn't), put the milk in the bowl with 1.5 tbsp of white vinegar and let it sit for 5 minutes. =)
  5. GingerlyJ
    I did the maryland style flavoring..



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