Lee's Chicken Fingers

By Stephen Lee Parker
@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.

Rating:

★★★★★ 1 vote

Comments:

5 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
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
1 c: flour
1 Tbsp: cornstarch
1 1/2 c: ginger ale
1/2 tsp: salt

How to Make Lee's Chicken Fingers

Step-by-Step

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