Best Lees Chicken Fingers Recipes

Raising Cane's Chicken Fingers Recipe - (3.8/5) image

Provided by á-7698

Number Of Ingredients 9

6 skinless, boneless chicken breast halves cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoons garlic powder
1 cup all purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying

Steps:

Place chicken strips into a large, re-sealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours. In another large, re-sealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove the chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat. Heat oil in a large, heavy skillet to 375°F. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

Lee's Chicken Fingers image

Provided by Stephen Lee Parker

Categories Chicken

Time 20m

Number Of Ingredients 19

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

Steps:

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.