 Today, we're making chicken fingers for lunch. Chris will be so surprised. We laid out some chicken fingers. I bought this in the frozen section during the pandemic because there wasn't a lot available meat. And so I just got the store-brand of chicken fingers. They're just old tenders, I think is what they're called. So we're going to put these in buttermilk and we're going to go ahead and fix our batter. My chicken fingers are delicious. They're easy to make. And we're going to put in one and one-half cups of self-rising flour. And if you don't have self-rising, of course you can use plain. But I have a little baking powder in there with it, if I did. So there's one and one-half cups of plain flour. Okay? Now we're going to put in some Hidden Valley Ranch. And we're going to use one and one-half tablespoons of this. So there's one and one-half paprika, two teaspoons, one, two, one and a half teaspoons of salt. This is a half, so I've got to put in three of these. So that's one and a half teaspoons of salt and then a teaspoon of pepper. So you've got your chicken in the buttermilk, you've got one and one-half cups of flour, a teaspoon of pepper, two teaspoons of paprika, one and a half teaspoons of salt, and one and one-half tablespoons of Hidden Valley Ranch. And now we're going to mix those together and that's what we're going to coat our chicken in. I've got our skillet over here preheating. You can see the under it is hot. We're going to go ahead and put some oil in here, let it get preheated. And I usually use at least about a half inch of oil when I fry chicken finger. I've got tater tots in my air fryer over there. You can hear them. We're going to swap places with this. We're going to mix this up, okay? And we're going to start frying this. I'm going to see if it's hot enough. You can just get a little piece of chicken, put it in here and just put it in your grease. And when it starts to float and sizzle, that's when it's going to be ready to draw. That's a pretty good view there. Now you can see that it's starting to pop and sizzle. So I'm going to go ahead and start breading some of these fingers. I just let them sit on the side of my pop plate. Press it in there good so that they have a nice coating. And when you're using self-rising, there's no need to double the up because it just does a really good job of getting crunchy and it's pretty thick on the chicken already. So I like to coat all my fingers and then drop them at the same time, of course. See, I have got one, two, three, four, five, six, seven, eight. I've got eight, so I'll cook four at a time. And you're only going to fry these three minutes per side. I'm going to drop these. It's going to cool the grease down just a tad. Our grease is going to turn kind of a reddish-orange color because of the paprika. Make sure you get them all in there. And it's pretty much almost deep-frying. So we're going to turn our timer on for three minutes. And when it beeps, we'll flip them over. And while we're doing that, we'll go ahead and finish battering these. All right, my eyes right at six. That's three minutes. We're going to flip them. It's just come in from dishing, so we're going to get a piece of chicken. Three more minutes. All right, we've got 20 seconds left. So these are almost ready. These are perfectly brown. So if you go to the electric, I may want to cook them on number six to try, you know, that. And that way they won't get too brown against the bottom of the skillet. They look good. So we're going to take these out to sit in here with these. This is a blending fork that I've used. I use it for a lot of things, and not just for blending, but we use it to blend the flour. And now we're using it to get the chicken out and flip the chicken. And that way you only have one attempt to burn it. And I want to show you some sauce that I'm making. Whether it's a video for the sauce, if you just search CBC, Honey Mustard, or Colour Valley Cooks Honey Mustard, you'll find it online. The recipe is always at the bottom of the post. Turn that off. Now for the Honey Mustard, I just use mayonnaise. Mustard. Mix them up together in a bowl. If you wanted to taste a little bit more like Chick-fil-A sauce, then you could put in a little bit of barbecue sauce, and it makes it taste more like the Chick-fil-A sauce. All their Chick-fil-A is is pretty much Honey Mustard with some barbecue to give kind of a little bit of a smoky flavor. When you do your chicken fingers like this, they're nice. They're done and they're so juicy because you don't overcook them. And to dip them in Honey Mustard, there's nothing better. Thanks for watching Colour Valley Cooks, where we cook like mama did. My kids love their mama's cooking.