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The Lady and Sons Chicken Fingers: A Taste of Savannah

There’s something magical about the South, a warmth that permeates not just the weather, but the food as well. I remember visiting Savannah as a young chef, drawn by the promise of legendary Southern hospitality and even more legendary food. One particular afternoon, escaping the humid Georgia heat, I stumbled into a charming little eatery. The air hummed with a gentle buzz of conversation and the tantalizing aroma of fried chicken. It wasn’t just any fried chicken; it was the Lady and Sons Chicken Fingers, and that first bite was an epiphany. The crispiness, the juicy tenderness, the perfect balance of sweet and tangy in the honey mustard…it was a revelation I’ve been chasing in my own kitchen ever since.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 4
Yield: Variable, depending on the size of chicken pieces
Dietary Type: Not Gluten-Free

Ingredients

16 chicken tenders or 4 boneless chicken breasts, cut into 4 equal strips
Salt and pepper
1 teaspoon garlic powder
2 cups buttermilk
3 cups self-rising flour
Peanut oil or lard, for frying
3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons prepared yellow mustard
1 tablespoon lemon juice or 1 tablespoon juice from ½ a lemon
Horseradish, to taste (optional)

Equipment Needed

Deep fryer or large, heavy-bottomed pot
Thermometer
Shallow dishes or bowls for dredging
Tongs
Wire rack
Paper towels

Instructions

First, prepare the chicken. If using boneless chicken breasts, cut them into roughly equal-sized strips, mimicking the size of chicken tenders. Season the chicken generously with salt and pepper.
In a shallow dish, combine the self-rising flour, salt, pepper, and garlic powder. Stir well to ensure the garlic powder is evenly distributed. This mixture forms the crispy coating for the chicken.
In a separate shallow dish, pour the buttermilk.
Now, begin the dredging process. Take a chicken tender or strip and dredge it thoroughly in the flour mixture, ensuring it’s completely coated.
Next, dip the floured chicken into the buttermilk, making sure it’s fully submerged.
Return the chicken to the flour mixture for a second dredging. Press the flour onto the chicken to create a thick, even coating. This double dredging is key to achieving that signature crispy texture.
Repeat the dredging process with the remaining chicken strips.
Heat the peanut oil or lard in a deep fryer or large, heavy-bottomed pot to 350 degrees Fahrenheit (175 degrees Celsius). Use a thermometer to ensure accurate temperature control. Maintaining the correct temperature is crucial for even cooking and preventing the chicken from becoming greasy.
Carefully add the dredged chicken fingers to the hot oil in batches, being careful not to overcrowd the fryer or pot. Overcrowding will lower the oil temperature and result in soggy chicken.
Fry the chicken fingers for 5 to 7 minutes, or until they are golden brown and cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit (74 degrees Celsius). Use a meat thermometer to verify doneness.
Remove the fried chicken fingers from the oil using tongs and place them on a wire rack lined with paper towels to drain any excess oil.
While the chicken is frying, prepare the honey mustard dipping sauce. In a medium bowl, combine the mayonnaise, honey, and prepared yellow mustard. Stir well until smooth and creamy.
Add horseradish to the honey mustard mixture to taste, if desired. Start with a small amount and add more until you reach your preferred level of spice.
Finally, thin the honey mustard dipping sauce to a pourable consistency by adding lemon juice (or juice from ½ a lemon), one teaspoon at a time, stirring well after each addition.
Store the honey mustard dipping sauce in the refrigerator until ready to serve.
Serve the hot, crispy Lady and Sons Chicken Fingers immediately with the chilled honey mustard dipping sauce for dipping.

Expert Tips & Tricks

For an even crispier crust, try chilling the dredged chicken in the refrigerator for 30 minutes before frying. This helps the flour adhere better.
If you don’t have self-rising flour, you can make your own by combining 1 cup all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt.
Don’t discard the leftover buttermilk! It can be used in pancakes, waffles, or even as a marinade for other meats.
To prevent the chicken from sticking to the bottom of the pot, make sure the oil is hot enough before adding the chicken fingers.
Adjust the sweetness and tanginess of the honey mustard dipping sauce to your liking by adding more honey or lemon juice. A dash of apple cider vinegar can also add a nice tang.
For a spicy kick, add a pinch of cayenne pepper to the flour mixture.

Serving & Storage Suggestions

Serve the Lady and Sons Chicken Fingers immediately while they are hot and crispy. The honey mustard dipping sauce should be served chilled. These chicken fingers make a fantastic appetizer, snack, or even a main course. They pair well with sides like coleslaw, french fries, mashed potatoes, or a simple green salad.

Leftover chicken fingers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes, or until heated through and crispy. Microwaving is not recommended, as it will make the chicken fingers soggy. You can also reheat them in an air fryer for a similar crispy result. The honey mustard dipping sauce can be stored in the refrigerator for up to a week.

Nutritional Information

(Estimated per serving, based on 4 servings using chicken tenders):

Nutrient	Amount per Serving	% Daily Value
Calories	609 kcal	N/A
Total Fat	153 g	25%
Saturated Fat	3 g	15%
Cholesterol	16.4 mg	5%
Sodium	1718.8 mg	71%
Total Carbohydrate	100.2 g	33%
Dietary Fiber	2.9 g	11%
Sugars	22 g	88%
Protein	14.2 g	28%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the self-rising flour with a gluten-free all-purpose flour blend. You may need to add a bit more starch (like cornstarch or tapioca starch) to achieve a similar crispy texture.
Dairy-Free: Replace the buttermilk with a mixture of almond milk or soy milk and a tablespoon of lemon juice or apple cider vinegar. Let it sit for 5 minutes to curdle slightly before using.
Spicy Chicken Fingers: Add a teaspoon of cayenne pepper or your favorite hot sauce to the buttermilk or flour mixture.
Herb-Infused: Mix dried herbs like thyme, rosemary, or oregano into the flour mixture for added flavor.
Lemon Pepper Chicken Fingers: Add lemon zest and freshly ground black pepper to the flour mixture.

FAQs (Frequently Asked Questions)

Q: Can I bake these instead of frying them?
A: While frying yields the best results for crispiness, you can bake them. Preheat your oven to 400°F (200°C), place the dredged chicken on a baking sheet, and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy as fried, but still delicious.

Q: Can I use chicken thighs instead of chicken breasts or tenders?
A: Yes, you can! Just make sure to trim any excess fat from the chicken thighs and cut them into similar-sized strips. The cooking time may vary slightly.

Q: How do I keep the chicken fingers warm if I’m making a large batch?
A: Preheat your oven to 200°F (95°C). Place the fried chicken fingers on a wire rack set over a baking sheet and keep them in the warm oven until ready to serve.

Q: Can I make the honey mustard dipping sauce ahead of time?
A: Absolutely! In fact, making it ahead of time allows the flavors to meld together even more. Store it in an airtight container in the refrigerator for up to a week.

Q: What’s the best oil for frying?
A: Peanut oil is a great choice because of its high smoke point and neutral flavor. Lard is another excellent option, adding a rich flavor. Vegetable oil or canola oil can also be used.

Final Thoughts

The Lady and Sons Chicken Fingers are more than just fried chicken; they’re a taste of Southern comfort and hospitality. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to delight. The crispy chicken, the tangy-sweet honey mustard, it’s a combination that’s simply irresistible. So, gather your ingredients, roll up your sleeves, and bring a little bit of Savannah into your home. I encourage you to try this recipe, experiment with the variations, and most importantly, share it with the people you love. And don’t forget to let me know what you think – your feedback is the secret ingredient that makes every recipe even better!

The Lady and Sons Chicken Fingers Recipe