 Hey y'all, it's Timmy with Colored Valley Cooks where we cook a lot bomba dead. Today we are making my chicken fingers. They are amazing and honey mustard homemade. So stay tuned for the secret ingredients. If y'all knew how good this was, you would go and buy the ingredients today. Ingredients is Hidden Valley Ranch dressing mix, paprika, salt, pepper, and self-rising flour. If you make this combination and you make these chicken fingers, your kids and your family and your friends are gonna rave about them. Also make my honey mustard recipe. All right, we're gonna start with one and one-half cups of self-rising flour, a teaspoon of pepper, two teaspoons of paprika, one and one-half teaspoons of salt, one and one-half tablespoons of Hidden Valley Ranch dressing mix. I've just put mine in a container and labeled it. It already smells good y'all. All you have to do is get your wire whisk. I'm gonna take my gravy whisk and I'll whisk all this together real good. And you can put this in a gallon-sized bag, shake it, and then throw your fingers in there when you get ready to bread them. If you don't want to get your hands dirty, you know. But for a show, I need to show y'all. And I actually use my pipe lights. I don't use bags. I was young girl, I used a lot of bags to do that. Real let the fingers suck in the buttermilk. I'm gonna set my timer for about 20 minutes because it's taking me a few minutes just to mix this up and then we'll come back and we'll fry up these babies. I don't know about y'all, but I'm hungry. I'm gonna dip the chicken in this batter, just kind of shake it off a little, do it a couple of times and just coat them good. I've been told we're the best chicken fingers they've ever eaten several times. Matter of fact, I got a friend of mine that's a wonderful cook. She has grown boys and her boys said that they were the best that ever tasted. So you should try them. Yeah, it's simple. It's simple, but it's always good. So I'm just letting them sit over here and we're just gonna dip every single one of them. Like I said, if you wanna put it in a bag and shake it, you can. I love white lily flour. It's so nice and fluffy. You could just, it's like a cloud in there. You'll see that we made some honey mustard. It's gonna be tagged at the end of this video. Do not skimp and serve these without making the honey mustard because it's easy to make it. You can mix it up in a matter of minutes and it just takes them over the top. If you wanna go all out if you like barbecue sauce, Chris is actually making barbecue sauce today for some ribs. You could also make our homemade barbecue sauce. Now it will be in our third volume cookbook. Okay, while we were breading these chicken fingers, I preheated my skillet. You're gonna wanna do that. Once it starts to smoke, turn it down on low. Now we're gonna add our oil and I always put in a test piece to see how hot the oil is. And I usually put it up to about a half inch or so for chicken fingers. All right, I'm gonna cut a little test piece off of one of these and put it down in my oil so I can keep an eye on how hot it is. Once it floats to the top and sizzles, we can add our fingers. Now let me say this about chicken fingers. Chicken fingers can be fried in about any kind of oil. They're not gonna be in here a long time like bone and chicken. So today I'm using corn oil because it's cheap and I like it. So just keep that in mind. If you're gonna make bone and chicken, you're gonna have to use a high smoke point oil like canola oil, olive oil, peanut oil. We're gonna turn once we drop our fingers, we will be timing them. Now I've turned this heat up and now it's starting to act like it wants to sizzle a little. But we're gonna give it a minute or two because once we drop all these fingers, they're gonna cool down the oil. Today I'm actually gonna use my tongs to put them in there. That's the smartest thing to do. Now, lots of times you'll see in my videos, me just putting stuff down in there with my hands. That's because that's how I learned to cook. My mother never even owned a pair of tongs, okay? So I know it's safer to use them. So today I'm gonna do that. So we're gonna start dropping them. You're gonna wanna fill it up pretty fast so that they all have the same cook time. Your oil is gonna turn kind of an orange color because of the paprika that we have in here. And I fill my skillet all the way up. So we're gonna put one more right there put your tongs right here for now and let's turn on the timer. I'm gonna do three minutes on that side. All right, these have only been in here for a minute. You can see that the oil's changing color. I turned them down a notch because they're getting brown pretty quick. You're gonna wanna regulate your temperature and try to keep it at about a medium fry. You don't want it to get them too brown. And these are only gonna cook three minutes per side. And once I flip these the second time I'll go rinse off my tongs so that when I get the things out once they're completely done, of course it wouldn't have touched any raw chicken. But it's not gonna hurt to flip them once with them because they're still gonna be in the hot oil. All right, one thing I want you to do in order to be the best cook is to set your timer on your oven. When your frying says, if I tell you 10 minutes aside, if I tell you four minutes aside, if I tell you three minutes aside, turn on that timer and let it go off before you flip. Most people ruin their breaded wash and chicken and different things because they don't give it enough time to set good and fry good on the bottom before they try to flip it. Timer off, timer on, three minutes starts. And we're gonna flip them. And we're gonna try to be delicate so that we don't get them off. That's the only thing I like about tongs is that they do take off a little bit of batter if you're not careful with them. Now, when you use buttermilk as the base for chicken, you will notice that it gets pretty brown. If you use egg wash, don't do that. But I love buttermilk. I use buttermilk for my fingers and I use egg wash for my bone and chicken. Now, the longer you cook, when you're frying something, the hotter the oil gets. So you have to gradually keep turning down the oil just a little bit, not a lot. Don't go overboard in order to keep it from getting too brown. It's got 21 seconds on the clock. I'm gonna start taking the smaller ones out first. And I'm gonna go ahead and turn the timer off so you don't have to hear it beep. So all of these are ready. These are chicken fingers. Keep the size of them in mind and the thickness if you make this recipe for the three minutes, three minutes. Don't cut that breast into really thick pieces. It's been three minutes, so we're gonna turn these. And after I turn them, I'm gonna turn the oil down just to not, those look good. Timer back on three minutes. All right, it's time to get these out. Start with the smaller ones too. You can see that. Fried chicken tender recipe is in my volume one cookbook. The honey mustard recipe is in the volume two cookbook. You need to get you some whole buttermilk if you can. You can use the low fat, but try your best to get whole when you're in the grocery store. You might have to get a different brand to get whole. And we're gonna let these fingers soak in some buttermilk. We're gonna leave them out about 20 to 30 minutes before we bread them and fry them. And that way they won't be just ice cold going into the skillet. So just let this soak on the counter for a few minutes. And you can let it soak too while you're mixing up your breading. Okay, y'all, it's time to try these chicken fingers. Now we've got some more sides to go with it, but I'm just gonna taste these for you guys. And then me and Chris are gonna have lunch and don't leave out the honey mustard, right? So this is the Honey Mustard Man Himmel share today. And we will not be double dipping in all of the honey mustard. This is a beautiful chicken finger. You can see that it's got a nice crunchy coating. I'll dip it. Oh my Lord. If y'all knew how good this was, you would go and buy the ingredients today and make these. They're better than any you've ever had, I guarantee it. I'm not kidding, they're amazing. The chicken is moist, it's cooked right. The breading is crunchy, the flavor is outstanding. Make sure you make the honey mustard. This is one of them times when I can say, boy, I really can cook. Thanks for watching Colored Valley Cooks, where we cook like mama did. Bye y'all, I love ya. All right, you're gonna start off cutting up your fingers, the right size. If you buy them already cut, that's fine too. I typically buy bone with breast and I'm gonna cut this fatty part off and I can fry that up and give it to the dog if I want to. But you're gonna cut the fingers, see how thick this breast is. I'm gonna cut it in half because that's too thick. For the amount of time I want to fry these, you want them to be good and moist. So I'm gonna put them right here and yes, because we're actually gonna soak them in a little buttermilk. These are really long, so I'm gonna cut them in half. All right, I got another breast. I'm gonna fry this up for the dogs, the part with the fat on it. That'll get a nice treat. So I'm just cutting the thickest part off this breast so that the chicken fingers will be about the same size in the frying pan. Look how many chicken fingers that makes just with a couple of breasts. It's a lot better if you buy them that way because you get a lot more bang for your buck. These are just some miscellaneous pieces that I will do something with later.