Maggie Mae's Party Chicken Fingers
Add a Captain Morgan Rum Sauce for a party size portion of chicken fingers. Maggie Mae's Party Chicken Fingers make a great way to start football games or celebrate halftime scores!
Ingredients
- 2 lbs chicken breasts cut in one-inch strips
- 2 cups buttermilk
- 1/4 cup hot sauce your favorite
- 2 tsp salt divided
- 2 tbsp Cajun seasoning divided
- 2 cups all purpose flour
- oil for frying
- Captain Morgan Rum Sauce
- 2 cups brown sugar
- 1 cup butter
- 1/4 cup heavy cream
- 1/4 cup Captain Morgan rum
- 1 tsp vanilla
- 1/2 tsp cayenne pepper, OPTIONAL
Instructions
- Marinate chicken in buttermilk, hot sauce, 1 tsp salt, 3 tsp Cajun seasoning from 4 hours to overnight.
- In a gallon plastic bag place the 2 cups of flour, 1 tsp of salt, 1 tbsp Cajun seasoning.
- Using four pieces at a time, place chicken directly from the marinade into the flour mixture. Shake bag. Place liberally floured chicken aside for 15 minutes to solidify the breading.
- If you are using an iron skillet, bring 1 inch of oil up to 330 degrees. If you are deep frying, bring enough oil to cover the chicken by 1 inch to 330 degrees.
- Place chicken carefully into oil. DO NOT CROWD chicken.
- Fry chicken until internal temperature is 160 degrees, about 5 minutes to golden brown. Remove piece and keep warm in 250 degree oven while cooking remaining chicken.
- Captain Morgan Rum Sauce
- Slowly melt butter and brown sugar
- When the butter and brown sugar is melted and bubbling (make sure the brown sugar has melted and sauce is not grainy), remove from heat.
- Add heavy cream and vanilla. (and optional cayenne)
- In a large bowl, place cooked chicken fingers and pour 2/3 of the sauce over them while hot. Move to serving platter. Remaining sauce can be used as a dipping sauce on the side.
- Serve with blue cheese, ranch and celery sticks.
Notes
You may cook the chicken and sauce ahead of time. Keep the chicken fingers in the oven at 120 degrees for up to an hour. Add sauce at the time of serving.
