Deep-Frying Chicken Fingers: A Quick, Crispy Treat

Chicken fingers are a delicious snack or meal that can be made at home with just a few simple steps. This article will outline the process of making chicken fingers in a deep fryer, including the ingredients and equipment you will need, as well as some tips and tricks for getting the perfect crispy texture and flavour. Making chicken fingers at home is a great way to save money and control the quality of the ingredients, so read on to find out how!

Preparing the chicken

Step 1: Cut the Chicken

Begin by cutting the chicken breasts into strips or tenders. You can also use pre-cut chicken tenders if you prefer. If you're cutting the chicken yourself, aim for even-sized pieces to ensure consistent cooking.

Step 2: Rinse and Dry the Chicken

Rinse the chicken strips under cold running water and then pat them dry with paper towels. This step is important to remove any bacteria and to create a dry surface for the breading to adhere to.

Step 3: Prepare the Marinade

In a large sealable bag or container, combine the chicken tenders with buttermilk and seasonings. You can use a variety of seasonings like garlic powder, cayenne pepper, paprika, or your favorite spice blend. Seal the bag and massage it to ensure the chicken is evenly coated. Place the container in the refrigerator and let the chicken marinate for at least 4 hours or up to 24 hours. This step helps keep the chicken moist and flavorful.

Step 4: Prepare the Breading

In a separate shallow bowl or container, prepare the breading mixture. Combine all-purpose flour with seasonings such as garlic powder, black pepper, paprika, and baking powder. You can also add in some seasoned breadcrumbs for extra flavor and texture. Mix the dry ingredients well, and then create a clumpy mixture by adding a small amount of buttermilk and stirring it with a fork.

Step 5: Coat the Chicken

Now it's time to coat the chicken strips with the breading. Set up an assembly line with the chicken, the breading mixture, and a plate for the coated chicken. Take each chicken strip, dip it into the breading mixture, and turn it over to coat evenly. Use one hand for this process to avoid making a mess. Place the coated chicken strips on a plate or baking sheet. You can also flash freeze the coated chicken at this stage and store them for later use.

Step 6: Heat the Oil

Heat your deep fryer to 375°F (190°C). You can use a neutral cooking oil with a high smoke point, such as canola, vegetable, or peanut oil. Make sure the oil is hot enough before adding the chicken to ensure a crispy texture.

Step 7: Fry the Chicken Fingers

Carefully place the breaded chicken strips into the hot oil, working in small batches to avoid crowding the pan. Fry the chicken fingers for 2-3 minutes on each side, or until they are golden brown and cooked through. Adjust the heat as needed to prevent burning. Remove the cooked chicken fingers from the oil and drain them on paper towels to absorb any excess oil.

Your chicken fingers are now ready to be served! Enjoy them with your favorite dipping sauces, such as honey mustard, barbecue sauce, or ranch dressing.

Making the breading

Step 1: Prepare the Dry Ingredients

Start by combining the dry ingredients in a shallow bowl. This typically includes all-purpose flour, and seasonings like garlic powder, paprika, cayenne pepper, salt, and pepper. Mix these ingredients well, ensuring they are evenly distributed. You can adjust the amounts of each ingredient to your taste preferences, but a good rule of thumb is to use around 1-2 cups of flour and 1-2 teaspoons of each seasoning.

Step 2: Add Liquid to the Dry Mixture

Once your dry ingredients are combined, it's time to add a small amount of liquid to create a clumpy texture. You can use buttermilk, regular milk, or beaten eggs for this step. Add about 1/4 to 1/2 cup of liquid and stir it lightly with a fork. The mixture should be clumpy, with small clusters that will adhere to the chicken and create a crunchy texture.

Step 3: Prepare the Chicken

Before coating the chicken, make sure the pieces are dry. You can rinse the chicken first if you prefer, but ensure it is thoroughly dried before proceeding. You can also cut the chicken breasts into strips or use pre-cut chicken tenders. Place the chicken pieces in a separate bowl and submerge them in buttermilk for 15-20 minutes, or longer if desired. This step will keep the chicken moist and tender during cooking.

Step 4: Coat the Chicken

Now it's time to coat the chicken with the breading mixture. Set up an assembly line with the bowl of dry ingredients, the bowl of chicken in buttermilk, and a plate for the coated chicken. Remove a few pieces of chicken from the buttermilk, allowing the excess to drip off, and place them in the flour mixture. Turn them over to coat evenly, then place them on the plate. Repeat this process until all the chicken pieces are coated.

Step 5: Rest and Fry

Let the coated chicken rest for a few minutes before frying. This will help the breading adhere better to the chicken. When you're ready to cook, heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350-375°F. Carefully place the chicken pieces into the hot oil, working in batches to avoid crowding the pan. Fry the chicken for 2-3 minutes on each side, or until it is golden brown and cooked through.

And that's it! You now have delicious, crispy chicken fingers ready to be enjoyed with your favorite dipping sauce.

Frying the chicken

Step 1: Prepare the chicken

Before frying, the chicken tenders should be coated in a wet mixture and a dry mixture. The wet mixture is usually a combination of eggs and buttermilk, while the dry mixture is a combination of flour and seasonings.

For the wet mixture, whisk together the egg and buttermilk in a shallow bowl. For the dry mixture, combine the flour, garlic powder, pepper, salt, paprika, and any other seasonings of your choice in a separate shallow bowl. You can also add some buttermilk to the dry mixture and stir with a fork to create clumps, which will make the chicken extra crispy.

Once the mixtures are ready, coat the chicken tenders first in the wet mixture and then in the dry mixture, patting the flour gently so it sticks to the chicken. You can also double-dredge the chicken by repeating the process for an extra crispy coating.

Step 2: Heat the oil

Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 375°F (190°C). You want the oil to be hot enough so that the chicken sizzles and turns golden brown but not so hot that it burns easily.

Step 3: Fry the chicken

Once the oil is hot enough, carefully place a few chicken tenders into the oil, being careful not to crowd the pan. Fry the chicken in small batches for 2-3 minutes on each side, or until the chicken is golden brown and cooked through. The exact cooking time will depend on the thickness of your chicken tenders.

Step 4: Drain and serve

Remove the cooked chicken tenders from the oil and place them on a paper towel-lined plate to drain the excess oil. Sprinkle with Parmesan cheese, if desired, and serve hot with your favorite dipping sauce.

Some popular dipping sauces for chicken tenders include honey mustard, barbecue sauce, ranch dressing, blue cheese, and sriracha mayo.

Tips for crispy chicken tenders:

• Make sure the chicken is dry before coating and frying.
• Let the coated chicken rest for a few minutes before frying to help the breading stick.
• Ensure the oil is heated to the correct temperature before adding the chicken.
• Don't crowd the pan when frying, cook the tenders in small batches.
• Allow the oil to return to temperature before adding more chicken.

Dipping sauces

Chicken fingers are a versatile dish that can be paired with various dipping sauces to enhance their flavour. Here are some ideas for delicious dipping sauces that will complement your deep-fried chicken fingers:

Spicy Horseradish Dipping Sauce

For those who enjoy a tangy and spicy kick, a combination of mayonnaise, sour cream, horseradish, mustard, and Worcestershire sauce makes for a creamy and flavourful dip. The sharpness of the horseradish and mustard balances out the richness of the mayonnaise and sour cream, resulting in a sauce that is both refreshing and indulgent.

Zax Sauce

Zax sauce is a popular alternative to traditional BBQ sauce, often paired with fried chicken. It is characterised by its spiciness and creaminess. While the exact recipe is a closely guarded secret, attempts to recreate it at home involve combining mayonnaise, ketchup, garlic powder, Worcestershire sauce, and black pepper. This sauce has a complex flavour profile that will elevate your chicken fingers.

Honey Mustard Sauce

Honey mustard is a classic combination that makes for a sweet and tangy dipping sauce. The sweetness of the honey balances out the sharpness of the mustard, creating a sauce that is both indulgent and refreshing. This sauce is a perfect complement to the crispy texture of deep-fried chicken fingers.

Raising Cane's Signature Sauce

This sauce has gained a cult following for its unique flavour. It is a mayonnaise-based sauce with hints of ketchup, Worcestershire sauce, garlic powder, and cracked black pepper. While it is challenging to replicate exactly, some store-bought versions come close, and it is definitely worth trying with your chicken fingers.

Ranch Dressing

Ranch dressing is a classic dipping sauce that pairs well with chicken. It is a creamy, tangy, and herb-filled sauce that adds a refreshing twist to deep-fried chicken fingers. You can easily make it at home by combining buttermilk, mayonnaise, sour cream, and a mix of dried herbs such as parsley, chives, dill, and garlic powder.

Freezing and reheating

If you have leftover chicken fingers, it's best to freeze them as soon as they have cooled down. Place them in a single layer on a sheet pan and put them in the freezer. Once they are frozen, transfer them to a freezer bag or vacuum seal them. This will help to prevent ice crystals from forming and will keep them from getting squashed.

When you're ready to reheat your chicken fingers, take them out of the freezer and let them thaw in the fridge or on the kitchen counter. It's important to make sure that they are completely thawed before reheating.

There are several ways to reheat chicken fingers:

• Deep frying: This is the best option if you want to retain the crispy texture of the chicken fingers. Heat your deep fryer to around 350°F (180°C) and fry the chicken fingers for 3-5 minutes, or until they are heated through.
• Oven: Preheat your oven to 400°F (200°C) and place the chicken fingers on a wire rack over a baking sheet. Bake for 12-15 minutes, or until they are crispy and heated through.
• Air fryer: Let the chicken fingers come to room temperature, then cook them at 375°F (190°C) for 3-5 minutes, or until an internal thermometer shows that they have reached an internal temperature of 165°F (74°C).
• Microwave: Although it is not recommended due to the risk of sogginess, you can microwave chicken fingers in short bursts of 20-40 seconds, turning them over after each burst. Place them on a paper towel to absorb excess moisture.

It's important to ensure that your chicken fingers are thoroughly reheated before consuming them, as consuming undercooked chicken can pose a risk to your health.

Frequently asked questions