When it comes to chicken fingers, we know it can be hard to banish associations with the bland and rubbery nuggets that you picked at in your elementary school's cafeteria. But these fried beauts from Boston-based chef Jason Santos offer redemption: they're infused with tangy, fiery flavor (after luxuriating in buttermilk and hot sauce) and sheathed in a crunchy corn-flour coating that shatters at first bite. Get the recipe here.
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