Chicken Fingers. Chicken fingers, also known as chicken tenders, chicken goujons, chicken strips, tendies or chicken fillets, are chicken meat prepared from the pectoralis minor muscles of the animal. These chicken fingers are absolutely yummy! The buttermilk marinade is the key!
Transfer the chicken fingers to the paper-towel lined baking sheet and repeat with the rest of the chicken, adding more oil and butter to the pan as needed.
Our chicken fingers are easy to make, tender, juicy, and made with ingredients you likely already have at home.
Even better, they're lower in sodium and free of questionable ingredients.
You can cook Chicken Fingers using 9 ingredients and 12 steps. Here is how you cook that.
Ingredients of Chicken Fingers
- It's 1 cup of Flour.
- Prepare 1 lb of Chicken Tenders.
- It's 1/2 cup of Cornmeal.
- You need 2 tbsp of Cajun seasoning.
- Prepare 2/3 tbsp of Salt.
- Prepare 1/2 tbsp of Pepper.
- It's 2 of Eggs.
- Prepare 1 tbsp of Hot Sauce.
- Prepare 1 cup of Frying Oil - veggie or peanut.
Chicken fingers—that favorite meal of kids—have an interesting history, filled with thrift and greed. Who knew a kids' snack could be so profitable? Purchase chicken breasts in the freezer case. With a well-stocked freezer, you'll be ready to make this recipe quickly on weeknights.
Chicken Fingers step by step
- Turn the eye on to med low. Always heat oil very slowly and make sure oil is 350°.
- Pour oil into a cast iron skillet. Your skillet may require more or less but make sure the oil will almost cover the tenders..
- Beat eggs and hot sauce together. The container should be able to hold a couple tenders at a time..
- Combine all dry ingredients in a deep plate or pan with sides. Set up a holding dish with wax paper in order to double batter..
- once you have egg mix, flour mix, and holding dish you are ready to batter..
- Submerge as many tenders in the egg mix as possible. (This will get really messy so I use one hand for egg dipping and transfer into flour mix. I use my other hand to flour the tenders.).
- Remove from egg mix and place in flour mix. Coat both sides of tenders with the flour mix and then place on holding dish..
- Continue with egg and flour coating until all tenders are in holding dish..
- Now repeat steps 6 and 7 for the double batter. This makes for a better crunch!.
- Once oil is hot enough place a few tenders in to fry. If oil is not hot enough the crust will be mushy. If the oil is to hot the chicken will be raw in the middle..
- The tenders will need to fry about 5 min on each side or until the crust is browned to your liking. I like to place fried tenders on a cooling rack in a warmed oven to make sure they remain crisp..
- Make sure the chicken is cooked and serve with you favorite dipping sauces!.
These homemade Chinese chicken fingers are JUST like from a restaurant. Crispy and golden on the outside and filled with juicy chicken on the inside. To make chicken fingers, the chicken breast is cut into strips. (If you see something referred to as If we're getting technical, a chicken finger could be made from the chicken breast or the inner filet. Chicken fingers First appearance: Contemporary American Poultry — Owned by: Greendale — Used by: Star-Burns, The Study Group, Garrett Purpose: Trade for special favors— Made by: breading chicken and deep fat frying it. agita: Anxiety, edginess. Chicken fingers are a kid (and adult) favorite, at least at our house.
