Maple Brined, Chicken Fingers
I've been wanting to make these ever since I came up with Better than Granny's, Maple Fried Chicken. So here I am with some extra chicken breasts, and figured that this was the time. They have a nice crispy texture. with the hint of Maple Syrup to the chicken. This chicken recipe includes the use of a Maple Syrup Brine that infuses the chicken with just a hint of maple syrup. Adding my dry rub seasoning blend adds a little, welcome kick to the batter. It all comes together in a great final product.
An added benefit of this recipe is that you could ceasily serve them at a party with minimal effort tduring the party. Make them ahead of time, and store them in the refrigerator. When it's time to serve, just set them on a sheet pan in a 350 degree oven for 10 - 15 minutes, and you'll find that they're just as moist and crispy as they were when you first cooked them.
Serve with Maple / Mustard Dipping Sauce, or, Pineapple Mustard.
- 1 1/2 Cups Water
- 1/2 Cup Maple Syrup, Grade "B", Dark Amber
- 1/2 Cup Cider Vinegar
- 2 Tablespoons Kosher Salt
- 2 Tablespoons Butt Kickin' Blacken, Jamaican Jerk
- 8 Large Chicken Breasts
Four Mixture:
- 1 1/2 Cups All-purpose Flour
- 3/4 Cup Panko Bread Crumbs
- 2 Tablespoons Cap'n Ron's Butt Kickin' Blacken, to taste
- 1 Tablespoon Kosher Salt
- 2 Cups Vegetable Oil, for frying
1. Slice the chicken into 3 thin pieces, then cut each piece in half.
2. Make the brine by combining the first 5 ingredients. Place the chicken in a plastic bag, add the marinade, and place in the refrigerator for at least 2 hours, but 24 hours is OK. Leaving the chicken in the brine overnight will give the chicken enough time to absorb the flavor of the Maple Syrup.
3. Mix the flour and seasonings together in a large flat pan like a jelly roll pan (I use a half chafer pan 'cause of the high sides. Take the chicken out of the bag with tongs, lay in the flour mixture then turn over. Take 3 legs and 3 thighs out to coat with this flour mixture. Rub the flour into the chicken with your hands, don't shake off the excess and place in a pan to get ready for frying.
4. Heat the oil to about 300 degrees in a black frying pan, and place the chicken in being careful not to splash the oil.
5. Leave the chicken alone for 7 - 10 minutes. When you start to see some blood being forced out of the chicken (this means that the chicken is cooking), carefully turn them over. Leave another 5 - 7 minutes. The second side should be well colored.
Ron's Note:
Exact cooking time will vary by the thickness of the chicken and the heat of the oil. I'll fry these in 350 degree oil, usually in a black frying pan
6. Place them either on paper towels, or on a rack in a sheet pan, and season immediately with salt and a little more Butt Kickin' Blacken.
Ron's Note:
Be sure to use Real Maple Syrup in the brine for this chicken recipe. If it's not real, it's table syrup and is made from ingredients like corn syrup and maple flavoring, which won't work in this recipe!
2. Make the brine by combining the first 5 ingredients. Place the chicken in a plastic bag, add the marinade, and place in the refrigerator for at least 2 hours, but 24 hours is OK. Leaving the chicken in the brine overnight will give the chicken enough time to absorb the flavor of the Maple Syrup.
3. Mix the flour and seasonings together in a large flat pan like a jelly roll pan (I use a half chafer pan 'cause of the high sides. Take the chicken out of the bag with tongs, lay in the flour mixture then turn over. Take 3 legs and 3 thighs out to coat with this flour mixture. Rub the flour into the chicken with your hands, don't shake off the excess and place in a pan to get ready for frying.
4. Heat the oil to about 300 degrees in a black frying pan, and place the chicken in being careful not to splash the oil.
5. Leave the chicken alone for 7 - 10 minutes. When you start to see some blood being forced out of the chicken (this means that the chicken is cooking), carefully turn them over. Leave another 5 - 7 minutes. The second side should be well colored.
Ron's Note:
Exact cooking time will vary by the thickness of the chicken and the heat of the oil. I'll fry these in 350 degree oil, usually in a black frying pan
6. Place them either on paper towels, or on a rack in a sheet pan, and season immediately with salt and a little more Butt Kickin' Blacken.
Ron's Note:
Be sure to use Real Maple Syrup in the brine for this chicken recipe. If it's not real, it's table syrup and is made from ingredients like corn syrup and maple flavoring, which won't work in this recipe!
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.
Maple Brined, Chicken Fingers
2. To Re-heat:
Pre-heat the oven to 350 degrees
Place any Leftover Chicken Tenders on a sheet pan, and cook for 10 - 15 minutes, until they're crisp again.
You'll find that they are as good as they were the first time you made them. crisp on the outside, with moist chicken.
Maple Fried Chicken
