Chicken Fingers. Chicken fingers, also known as chicken tenders, chicken goujons, chicken strips, tendies or chicken fillets, are chicken meat prepared from the pectoralis minor muscles of the animal. These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major). Traditional Chicken Biryani By Our Grandpa

These chicken fingers are absolutely yummy! The buttermilk marinade is the key! You can make anything more delicious, even an all-time family favorite with these easy-to-make-easier-to-finish oven-fried chicken tenders. You can cook Chicken Fingers using 9 ingredients and 12 steps. Here is how you cook that.

Ingredients of Chicken Fingers

It's 1 cup of Flour.
You need 1 lb of Chicken Tenders.
It's 1/2 cup of Cornmeal.
It's 2 tbsp of Cajun seasoning.
You need 2/3 tbsp of Salt.
It's 1/2 tbsp of Pepper.
You need 2 of Eggs.
Prepare 1 tbsp of Hot Sauce.
It's 1 cup of Frying Oil - veggie or peanut.

They're the perfect recipe to put together in no time! A healthy way to eat chicken that kids absolutely love - Baked Chicken Fingers! Chicken dipped in flour, egg, and panko, then baked to a crispy perfection! Not to mention they're SO easy to make!

Chicken Fingers step by step

Turn the eye on to med low. Always heat oil very slowly and make sure oil is 350°.
Pour oil into a cast iron skillet. Your skillet may require more or less but make sure the oil will almost cover the tenders..
Beat eggs and hot sauce together. The container should be able to hold a couple tenders at a time..
Combine all dry ingredients in a deep plate or pan with sides. Set up a holding dish with wax paper in order to double batter..
once you have egg mix, flour mix, and holding dish you are ready to batter..
Submerge as many tenders in the egg mix as possible. (This will get really messy so I use one hand for egg dipping and transfer into flour mix. I use my other hand to flour the tenders.).
Remove from egg mix and place in flour mix. Coat both sides of tenders with the flour mix and then place on holding dish..
Continue with egg and flour coating until all tenders are in holding dish..
Now repeat steps 6 and 7 for the double batter. This makes for a better crunch!.
Once oil is hot enough place a few tenders in to fry. If oil is not hot enough the crust will be mushy. If the oil is to hot the chicken will be raw in the middle..
The tenders will need to fry about 5 min on each side or until the crust is browned to your liking. I like to place fried tenders on a cooling rack in a warmed oven to make sure they remain crisp..
Make sure the chicken is cooked and serve with you favorite dipping sauces!.

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