Crispy Chicken Fingers

Preheat a 12-inch chicken fryer with 3/4 inch canola oil to medium to medium high heat. The oil should be shimmering.

1. Create a dredging station with 3 pie plates: 2 cups of flour in the first one, buttermilk and hot sauce in the second, the remaining flour, cornstarch and spices in the third.

2. Cut the chicken breasts into strips (4 to 5 strips per breast).

3. Test the oil by putting a pinch of flour into it. If the flour immediately bubbles up, then it’s ready!

4. Place 4 strips into the first pie plate, making sure to cover the entire strip with flour. Then, one by one, dip the strip into the buttermilk, then into the seasoned flour, making sure to press the flour into the buttermilk. Lay the strip into the oil and repeat the procedure with the remaining 3 strips.

5. Once the chicken is golden brown on the cooking side, flip the strip over and let it fry till brown on the other side. Remove and drain on a rack placed over a paper towel-lined baking sheet. Immediately sprinkle the chicken with salt (always salt fried foods when they come out of the oil!)

6. Repeat the process with the remaining chicken until all the chicken is fried!

These are really good with honey mustard or french fry sauce! Any leftovers can be cut up and used in a chicken salad.