Lee's Chicken Fingers
By
Stephen Lee Parker
@Lee_Parker
11
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. 
Ingredients
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1 lbchicken tenders
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1recipe dry coating (recipe below)
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1recipe tempura batter (recipe below)
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1 cbread crumbs
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·oil for frying
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DRY COATING
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2 Tbspflour
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2 Tbspcornstarch
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1 tspmeat tenderizer
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1 tspgarlic powder
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1 tsponion powder
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1 tspthyme, dried
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1/2 tspcayenne pepper
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1 tsppaprika
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TEMPURA BATTER
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1 cflour
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1 Tbspcornstarch
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1 1/2 cginger ale
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1/2 tspsalt
How to Make Lee's Chicken Fingers
- Start preheating oil to 400.
- Mix dry coating in a Ziploc bag. Add tenders and shake to coat.
- 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).
- Prepare a pie pan or plate with bread crumbs.
- Once oil is at temperature, in small batches (2-3 tenders), dip in tempura batter, drain, coat with bread crumbs.
- Then deep fry for approximately 3 minutes or until done.
About Lee's Chicken Fingers
Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Collections: Back-to-School, The Great Tailgate!
Other Tags: Quick & Easy, For Kids
