My kids love chicken fingers if we go out to eat, but sadly restaurant chicken fingers don't love them. I don't know if it's the oils they fry them in or the breading ingredients, but you can almost guarantee they will end up in the bathroom at the restaurant with a tummy ache in the middle of the meal. Last year, my daughter had the revelation that food made at home didn't cause her the digestive issues that she got when eating out. I love it when kids make these kinds of discoveries on their own because it helps them own decisions for their bodies.
We've been on a mission to makeover those crispy chicken fingers that are so popular with the kiddies, and make them at home. We are very pleased to what we came up with. The end result is crispy and flavorful and very close to restaurant-style without the yucky ingredients. There are two secrets to a delicious homemade chicken finger. First is the seasoning.
Chicken is pretty bland on its own and requires quite a bit of seasoning. I seasoned my chicken finger breading with an organic season salt. I used to just use salt and pepper when making chicken fingers, but it was just missing something.
Secret to crispy chicken fingers
The second secret to a crispy chicken finger is the double breading action to give it a good crispy coating. I dip each tender in the seasoned flour mixture, then egg, then back in the flour, then back in the egg, and then back in the flour before dropping in the hot oil. It really makes a difference when doing multiple coatings. If you are allergic to eggs, try buttermilk or another liquid to bind with the flour.
Lastly you'll want to use a quality oil. I use expeller pressed coconut oil since I buy it in bulk and it doesn't have a strong coconut taste. Avocado oil would work too. I prefer not to use industrial vegetable oils.
Crispy chicken fingers
- 1 lb. chicken tenders preferably organic or pasture raised
- 1 cup flour of choice
- 2-3 tsp organic season salt depending on how seasoned you like yours
- 2 eggs beaten
- expeller pressed coconut oil or another healthy fat for frying
- Heat oil in a heavy bottom skillet over medium high heat.
- Season flour with season salt and mix together on a plate.
- Dredge chicken tenders in seasoned flour, then egg, then flour, then egg, then flour again.
- Drop in hot oil and cook on one side until well browned. Flip to other side and cook until brown and crisp.
- Transfer to plate and continue cooking remainder of chicken tenders.
This was very good. I used tapioca flour for breading instead but otherwise was the same. The kids LOVED it, so it's a keeper. ?
Glad your family enjoyed them. I switch up the flours for my daughter with allergies too and it always works just the same. We love chicken strips in our house!