LEE'S CHICKEN FINGERS

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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.

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.

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