Crispy Cider-Battered Chicken Fingers

Recipe View 5 mins Cut each chicken breast into 6 finger-sized strips and place them in a mixing bowl. (Prep Time: 5 minutes)

Recipe View 15 mins Season the chicken with kosher salt, black pepper, and cayenne pepper. Toss to ensure even coating. Sprinkle with all-purpose flour and shake the bowl to coat. Transfer the chicken to a rack or plate and refrigerate uncovered for at least 10 minutes, or until ready to fry. (Prep Time: 5 minutes, Chill Time: 10+ minutes)

Recipe View 10 mins In a separate mixing bowl, whisk together the self-rising flour and chilled sparkling apple cider to form a thin batter. The batter should have a consistency between thin pancake batter and crepe batter, coating the back of a spoon. Refrigerate for 5 to 10 minutes to rest. (Prep Time: 5 minutes, Chill Time: 5-10 minutes)

Recipe View 3 mins In a small bowl, whisk together the Dijon mustard, seasoned rice vinegar, hot sauce, and sugar for the dipping sauce. Adjust sugar to taste. (Prep Time: 3 minutes)

Recipe View 5 mins Heat the canola oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Use a thermometer to ensure accurate temperature. (Prep Time: 5 minutes)

Recipe View 4 mins Dip each chicken finger into the cider batter, ensuring it's fully coated. Carefully lower the battered chicken into the hot oil in batches, avoiding overcrowding the pan. Deep-fry until golden brown, crispy, and cooked through, approximately 3 to 4 1/2 minutes per batch. (Cook Time: 3-4.5 minutes per batch)

Recipe View 1 mins Remove the fried chicken fingers and drain on paper towels. Serve immediately with the prepared dipping sauce.