Chicken Fingers

1 (32 oz) jar of dill pickles
1 Cup buttermilk
1 tsp kosher salt
1 tsp freshly ground black pepper
¼ tsp cayenne
½ tsp sweet paprika
1 fresh bay leaf

Chicken Fingers:
1 (~1.5 lb) package chicken tenders
48 oz peanut oil
1 tsp garlic powder
1 tsp onion powder
½ tsp sweet paprika
½ tsp cayenne
1 tsp kosher salt
½ tsp freshly ground black pepper
2 Cups all-purpose flour
1 Cup corn flakes, finely crushed
¼ Cup Tbsp cornstarch
3 egg whites

Drain the pickle brine from the pickle jar. Reserve the pickles for another use.

Combine the pickle brine, buttermilk, salt, pepper, cayenne, paprika, and bay leaf in a sealable container.

Add the chicken to the marinade and cover with a lid. Refrigerate for a minimum of 8 hours or up to 36 hours.

Once the chicken is ready, start heating the oil in a large high-sided skillet to 375 °F.

Combine the garlic powder, onion powder, paprika, cayenne, salt, pepper, flour, cornflakes, and cornstarch in a shallow baking dish.

Add the egg whites into another shallow baking dish.

Transfer the chicken from the marinade and into the egg whites. Then, one piece at a time, dip the chicken pieces in the flour dredge. Allow the chicken fingers to sit in the flour dredge for 10 minutes before frying.

Fry the chicken fingers for 5-8 minutes or until the internal temperature reaches 165 °F.

Transfer the chicken fingers to a large rimmed baking sheet lined with paper towels and let it cool for 5-10 minutes before serving

Source: Chicken Fingers inspired by Community — Binging With Babish