Chef John's Crispy Chicken Fingers (Cider Batter)
Golden, crispy chicken fingers coated in a light sparkling-apple-cider batter, served with a tangy Dijon mustard dipping sauce.
Ingredients
| 4 8 oz each | skinless, boneless chicken breast halves | |
| 1 tsp | 5 ml | kosher salt |
| 1/4 tsp | 1.3 ml | freshly ground black pepper |
| 1 pinch | cayenne pepper | |
| 2 tbsp | 30 ml | all-purpose flour |
| 1 cup | 240 ml | self-rising flour |
| 1 1/4 cup | 300 ml | sparkling apple cider |
| 1 quart | 945 ml | canola oil, for frying |
| 1/3 cup | 80 ml | Dijon mustard |
| 2 tbsp | 30 ml | seasoned rice vinegar |
| 1 tsp | 5 ml | hot sauce |
| 1 pinch | white sugar, or to taste |
Instructions
- Cut each chicken breast into 6 finger-sized strips and transfer to a mixing bowl.
- Season with kosher salt, black pepper and cayenne and toss until evenly coated. Sprinkle the all-purpose flour over the top and shake the bowl to coat the strips. Toss until all surfaces are completely coated, then transfer onto a rack or plate. Refrigerate, uncovered, for at least 10 minutes or until ready to fry.
- Meanwhile, whisk the self-rising flour and sparkling apple cider together in a bowl to form a thin batter — somewhere between a thin pancake batter and a crepe batter, but still thick enough to coat the back of a spoon. Refrigerate to rest for 5 to 10 minutes before using.
- Mix the Dijon mustard, rice vinegar, hot sauce and sugar together in a bowl for the dipping sauce.
- Heat the oil in a deep-fryer or large saucepan to 375°F (190°C).
- Dip each chicken finger into the batter to coat. Deep-fry in batches until golden brown, crispy and no longer pink in the centers, 3 to 4 1/2 minutes. Drain on paper towels and serve immediately with the dipping sauce.
Note: A hard apple cider was used, but a non-alcoholic cider can be used instead.