Chicken Fingers aka Chicken Tenders
Can you believe when I was young I actually thought chicken fingers were the fingers of a chicken? Well I did, which is why I would never eat them when they were served in my school for lunch. When I got old enough to realize they weren’t actually chicken fingers and that it was just a name they were given, I gave them a shot and have enjoyed munching on them every since. Chicken fingers are very popular in Philadelphia, which is where I was raised and currently lived! There are Deli’s and Chinese fast food stores on pretty much every other corner in Philly…..and almost all of them have chicken fingers on their platter menu. Chicken fingers aka tenders, are often served with french fries, cole slaw, and honey mustard but you can also find them at your local supermarket in the frozen dinner section. They’re usually sold in bunches, 35 to 40 pre-cooked fingers in a bag. All ya got to do is heat up some oil and fry them for 8 to 9 minutes. They are often served at holiday or cocktail parties and in hospitals as finger food for patients who can’t use eating utensils. They are also the perfect finger food lunch for children…. kids looooove chicken fingers. The next time you have a gathering or get together and decide to cook some simple finger food, give these chicken fingers aka tenders a try… they are easy to make, really good, and can be eaten with just about anything. Enjoy!
1. Start off by beating your eggs. Crack 2 eggs, add them to a small bowl, add your milk, and whisk for 45 seconds or until well blended. This is called egg wash for those of you who may not know and egg wash is a gluing agent used to aid the breading in sticking to the meat.
2. Now you’re going to focus on the breading and seasoning. Get a big bowl and add your flour, salt, garlic powder, pepper, and cayenne, then whisk until well blended.
3. We’re using boneless chicken to make our chicken fingers but even boneless chicken may have a little fat on them sometimes. So pull off any excess fat that you may see on the chicken, then wash them with salt and water. If the chicken is frozen, fill a big bowl up with water and add 1 tbs of salt to the water. Sit the frozen chicken in the salt water until thawed. Cut the boneless chicken into chicken finger-shaped pieces.
4. Coat your chicken with the seasoned flour, fully dip into the egg wash, coat with more flour, then sit them aside for 15 to 20 minutes. Now, how you do this is important.
- For an authentic crunchy chicken finger texture, coat the chicken pieces in the flour, dip them into the egg wash, but DON’T DRAIN THE EXCESS EGG WASH!!!! And what I mean by this is, don’t allow the excess egg to drip off the chicken before coating it again with flour. The excess egg wash is what gives the second coating a crumbly look. So after dipping the chicken into the egg wash, immediately roll the chicken around in the seasoned flour until you get a rocky coating. Check my video tutorial out below if you need to see it visually.
5. Next, place a skillet over medium-high heat, then add the oil.
6. Once the oil is hot, add your chicken and fry for 5 to 7 minutes.
- Fry a few chicken fingers at a time. Don’t fry them all at once!
7. Once done, sit your chicken fingers aside on a paper toweled plate to drain the excess oil. As I said, these are really good served with french fries, cole slaw, and your favorite dipping sauce. Enjoy!!!
Check Out My Video Tutorial