70fit
Crispy Cilantro Lime Chicken Fingers
The recipe exceeds your preferred cooking time.
The recipe is clear but requires some time for marination and frying.
Ingredients
Makes 4 servings
- —chicken breast (cut into finger-sized strips)
- —buttermilk
- —fresh lime juice
- —lime zest
- —fresh cilantro (finely chopped)
- —garlic (minced)
- —salt
- —black pepper
- —paprika
- —garlic powder
- —onion powder
- —all-purpose flour
- —cornstarch
- —butter
- —honey
- —mayonnaise
How to make it
Combine chicken with marinade ingredients.
In a large bowl, mix the chicken with all the marinade ingredients to ensure each piece is well coated.
Refrigerate the marinated chicken.
Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or overnight if possible.
Prepare the coating mixture.
In a separate bowl, combine the flour, cornstarch, salt, pepper, paprika, and garlic powder.
Dredge the chicken in the coating mixture.
Remove the chicken from the marinade, letting any excess drip off, then dredge each piece in the flour mixture.
Heat the oil.
Heat oil in a deep pan to 350°F (175°C) for frying the chicken.
Fry the chicken.
Fry the chicken in batches for 5–7 minutes, turning halfway through, until golden brown and cooked through.
Prepare the glaze.
In a small saucepan, melt the butter over medium heat, then add garlic and cook until fragrant before stirring in the remaining glaze ingredients.
Coat the fried chicken with the glaze.
Transfer the hot fried chicken to a bowl, pour the warm glaze over, and toss gently until evenly coated.
Prepare the aioli.
Whisk together the aioli ingredients until smooth and refrigerate for 15–30 minutes before serving.
Nutrition
Estimated per servingNutrition is estimated from ingredient amounts and may vary with brands and substitutions. In the app, values update automatically when you adapt the recipe or scale servings.
Frequently asked questions
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