Lee's Chicken Fingers

Stephen Lee Parker

By
@Lee_Parker

This is my son's favorite. I created this after trying a tempura batter recipe for frying vegetables. It looks like it is going to take a lot of time because of all the ingredients, but it is really quick and easy. It is also easy to make changes to.


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Comments:

Serves:

3-4

Prep:

10 Min

Cook:

10 Min

Method:

Deep Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
Kiddos are going to go crazy for these homemade chicken fingers. The mix of herbs and spices is subtle but super flavorful. The ginger ale in the tempura batter gives these chicken fingers a slightly sweet taste. You'll never buy frozen chicken fingers again.

Ingredients

1 lb
chicken tenders
1
recipe dry coating (recipe below)
1
recipe tempura batter (recipe below)
1 c
bread crumbs
oil for frying

DRY COATING

2 Tbsp
flour
2 Tbsp
cornstarch
1 tsp
meat tenderizer
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
thyme, dried
1/2 tsp
cayenne pepper
1 tsp
paprika

TEMPURA BATTER

1 c
flour
1 Tbsp
cornstarch
1 1/2 c
ginger ale
1/2 tsp
salt

Directions Step-By-Step

1
Start preheating oil to 400.
2
Mix dry coating in a Ziploc bag. Add tenders and shake to coat.
3
Make tempura batter by whisking all ingredients together until just mixed (don't worry about lumps and it works best if everything is very cold).
4
Prepare a pie pan or plate with bread crumbs.
5
Once oil is at temperature, in small batches (2-3 tenders), dip in tempura batter, drain, coat with bread crumbs.
6
Then deep fry for approximately 3 minutes or until done.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids