Lees Chicken Fingers Recipe @pinch

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.

lees chicken fingers
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
  • 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
  • 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

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