Now, you're just a pot full of bubbling canola oil away from the best chicken fingers ever. Then, when it's time to fry, you dredge the chicken in seasoned flour with a host of different spices, including onion and garlic powder, thyme, sage, smoked paprika, and cayenne. Among other flavorings, jalapeño and Tabasco get added to the brining liquid and contribute additional flavor and a slight heat to the chicken. The chicken doesn't just get its flavor from the buttermilk, but from the various spices and seasonings that are added to both the brine and the breading. Plus, it's classic: "We wanted to keep a foundational element like this that people have been using for years and years." Season the Brine and the Breading The buttermilk lends a subtle tang to the final product that's hard to achieve with anything else. "We tested various brines and even tried a salt-cured chicken," recalls Kent, "But this is the best way to make sure the meat's tender." In addition to being more affordable, thighs are incredibly flavorful and aren't as prone to drying out thanks to the good amount of fat contained in them.Īs Kent says, thighs "make you never want to eat chicken breasts ever again." Marinate the Chicken in ButtermilkĪfter getting cut into strips, the chicken thighs are marinated in a buttermilk brine for 24 hours.
The most striking difference between the chicken fingers Kent serves at The NoMad Bar and the ones mom made growing up is they utilize boneless, skinless chicken thighs, not breasts. You can recapture the glory of this childhood dish in just three easy steps. The road to chicken finger greatness isn't a long or treacherous one.
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