Appetizer Cocktail Party Hors D'oeuvres

Fried Boneless Chicken Fingers


  • 4 – 6 pounds boneless chicken breasts, sliced into 1/2 inch strips
  • For Chicken Marinade
    • 1 cup vegetable oil
    • 1 cup Sriracha sauce
    • 1 cup ketchup
    • 1 cup soy sauce
    • 2 tablespoon of dried oregano
    • 2 tablespoons of dried onion bits
    • 2 tablespoons of dried garlic bits
    • the juice of one lemon
  • 6 eggs
  • 2/3 cup water
  • 2 cups Tobasco sauce
  • 4 cups self rising flour
  • 1/2 cup plus 2 teaspoons freshly ground pepper seperated
  • 1/2 cup garlic powder
  • 1/4 cup kosher salt
  • Peanut or canola oil for frying
  • Blue cheese dressing

Making it

  • 8 hours before frying whisk together the cup of vegetable oil, Sriracha, ketchup, soy sauce, oregano, onion bits, garlic bit season with salt and pepper, then place the chicken breast in a container with the marinade and leave in the refrigerator for 8 hours or overnight
  • Beat the eggs, water and hot sauce in a mixing bowl
  • In another bowl, sift the flour and 2 teaspoons of pepper together
  • In a third bowl, mix the garlic powder, 1/2 cup of pepper and a tablespoon of of kosher salt and season the chicken
  • Fill the pot halfway with oil and put in the candy thermometer. ย This is easiest with a gas stove but use a medium to high setting to heat the temperature to 350 degrees.
  • Take the seasoned chicken and dip in the egg batter, followed by the flour mix. ย Do not do this too far in advance. ย Use the tongs to gently drop the chicken in the oil. ย Do in batches as you do not want the oil to cool too much.
  • Depending on the size of each piece, the cooking should take 4 minutes. Test and see.
  • Place the cooked chicken on a paper bag, before serving on a platter.
  • Serve with the mix of blue cheese dressing and Sriracha

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