Lee's Chicken Fingers

Stephen 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.

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


★★★★★ 1 vote

10 Min
10 Min
Deep Fry


  • 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
  • 2 Tbsp
  • 1 tsp
    meat tenderizer
  • 1 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 1 tsp
    thyme, dried
  • 1/2 tsp
    cayenne pepper
  • 1 tsp

  • 1 c
  • 1 Tbsp
  • 1 1/2 c
    ginger ale
  • 1/2 tsp

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.

Printable Recipe Card

About Lee's Chicken Fingers

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

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