Lee's Chicken Fingers

Lee's Chicken Fingers

Enjoy the crispy goodness of Lee's Chicken Fingers. A kid-friendly and delightful snack that's perfect for dipping. 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.

Lee's Chicken Fingers



Cook time: 10 Min  Prep time: 10 Min  Serves: 3-4
Ingredients
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
Directions
Test Kitchen Tips: You will have coating ingredients left over if you only fry 1 lb of tenders. We suggest doubling the tempura batter and making 2 lbs of chicken tenders because they'll go quickly. Also, we used an oil thermometer to maintain a constant temperature.
1. Start preheating oil to 375F.
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 the oil is at temperature, in small batches (2-3 tenders), dip in tempura batter and drain.
6. Next, coat with bread crumbs.
7. Then deep fry for approximately 3 minutes or until done.

Post a Comment

0 Comments