Kids and young adults are going to go crazy for these homemade chicken fingers. With a light and fluffy coating, they are full of flavor. There are 3 layers of coating and each one adds a unique flavor. The ginger ale in the tempura batter gives these chicken fingers a slightly sweet taste, and we loved the results. You'll never buy frozen chicken fingers again. 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.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Chicken Yield: 6 Servings
Ingredients :
- 1 pound(s) chicken tenders
- 1 - recipe dry coating (recipe below)
- 1 - recipe tempura batter (recipe below)
- 1 cup(s) bread crumbs
- - oil for frying
- DRY COATING
- 2 tablespoon(s) all-purpose flour
- 2 tablespoon(s) corn starch
- 1 teaspoon(s) meat tenderizer
- 1 teaspoon(s) garlic powder
- 1 teaspoon(s) onion powder
- 1 teaspoon(s) thyme, dried
- 1/2 teaspoon(s) cayenne pepper
- 1 teaspoon(s) paprika
- TEMPURA BATTER
- 1 cup(s) all-purpose flour
- 1 tablespoon(s) corn starch
- 1 1/2 cup(s) ginger ale
- 1/2 teaspoon(s) salt
Intructions :
- Start preheating oil to 375F
- Mix dry coating in a Ziploc bag. Add tenders and shake to coat
- 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
- Prepare a pie pan or plate with bread crumbs
- Once the oil is at temperature, in small batches (2-3 tenders), dip in tempura batter and drain
- Next, coat with bread crumbs
- Then deep fry for approximately 3 minutes or until done.
Rated 5/5 based on 88 Reviews
Keyword : chicken finger-American-Chicken-Deep Fry