Making homemade chicken fingers is a simple, yet detailed process. Nailing the right seasoning and crunch can take a couple tries, but the pay off is huge. There's nothing like having kids or guests say your tenders are as good as the restaurants. I hope you enjoy this recipe and if you have any questions, just let me know!
- 3-4 Chicken Breast boneless/skinless
- Oil for frying peanut or other high heat oil
Dry Breading Mix
- 3 ½ Cups Flour
- ½ TB Garlic salt
- ½ T Onion powder
- ¼ T Coriander
- ¼ T Ginger
- ¼ T Cumin
- 1 T Chili powder
- ¾ T Black pepper
Wet Breading Mix
- ½ T Salt
- 2 Eggs
- 2 Cups Milk
- Pour the oil into a large pot, I use my dutch oven, so that it is at least 4 inches deep. Heat over medium high to bring the oil up to 325 degrees. Use a candy/deep fry thermometer that gets the temp right. Once you're at 325, you can reduce heat to medium.
- While the oil heats, cut your chicken into strips. I try to stay around ½ inch thick. It sounds thin, but it creates the perfect tender.
- Combine the eggs, milk and salt in a bowl and whisk to combine.
- Mix the Dry Breading ingredients together in a large casserole dish.
- *** You'll want to fry the chicken in batches, and I’ll pause here to detail the breading process. You'll want to do the first coat for the entire batch first. This is because you don't want a lot of time between each tender going into the oil. If you have large gaps between dropping each tender into the oil, the first piece will be done by the time you drop the last piece. This is why I like the casserole dish. The flour will cover the entire dish, but I mentally separate the dish into a top half (the half furthest away from you) and bottom half (the half that's closest.) After I coat each piece of chicken in the bottom half, I place the tender in the top half to rest while I complete the others.
- For the first batch, put 1/4 of the chicken into the wet mixture. Then, one by one, pick up each tender, allow the excess milk and egg drip off and place in the flour and coat. Once coated, place the tender in the upper half of the casserole dish.
- For the second coat, take one of the coated pieces of chicken and dip it into the egg and milk mixture, then into the flour, at the bottom half of the casserole dish. Shake off the excess flour and gently place into the oil. Fry for 8-10 minutes, or until no longer pink inside. Continue with the rest of the tenders.
- ***The temperature will change during the cooking process often, so make sure you keep an eye on it. For example, once you add your chicken, the temp could drop 10-20 degrees pretty fast, so you would raise the heat to adjust, but then lower once you get back to 325. Trust me, after you do it once, it's a lot easier!
- Remove the chicken to a wire rack with cookie sheet underneath to catch grease and crumbs. Sprinkle with salt.
- That’s it!
- I always recommend a practice run when trying something like this just to make sure you nail the process. Again, if you would like a video on what it should look like, just let me know!