lee's chicken fingers

★★★★★ 1 Review
Lee_Parker avatar
By Stephen Lee Parker
from LaGrange, GA

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.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★★ 1 Review
serves 3-4
prep time 10 Min
cook time 10 Min
method Deep Fry

Ingredients For lee's chicken fingers

  • 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
    all-purpose flour
  • 2 Tbsp
    corn starch
  • 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
    all-purpose flour
  • 1 Tbsp
    corn starch
  • 1 1/2 c
    ginger ale
  • 1/2 tsp
    salt

How To Make lee's chicken fingers

  • 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.
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