Lee’s Crispy Chicken Fingers
Introduction
Lee’s Chicken Fingers are the perfect combination of juicy chicken, a crispy coating, and a flavorful tempura batter that adds a light and airy crunch. Made with simple ingredients and a unique blend of seasonings, these chicken tenders are great for family meals, parties, or anytime you want a quick and tasty snack. The use of ginger ale in the tempura batter gives these tenders a special touch, creating a texture that’s both light and satisfyingly crispy. Follow this step-by-step recipe to make delicious chicken fingers that are sure to be a hit!
Ingredients for Lee’s Chicken Fingers
For the Chicken Fingers
- 1 lb chicken tenders
- 1 recipe dry coating (see below)
- 1 recipe tempura batter (see below)
- 1 cup bread crumbs (for additional coating)
- Oil for frying (vegetable or canola oil works best)
For the Dry Coating
- 2 tablespoons all-purpose flour
- 2 tablespoons corn starch
- 1 teaspoon meat tenderizer
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional for a spicy kick)
- 1 teaspoon paprika
For the Tempura Batter
- 1 cup all-purpose flour
- 1 tablespoon corn starch
- 1 1/2 cups ginger ale (cold for best results)
- 1/2 teaspoon salt
How to Make Lee’s Chicken Fingers
Step 1: Preheat the Oil
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Heat Oil to 375°F
Start by preheating your oil to 375°F (190°C) in a deep fryer or large pot. Use an oil thermometer to maintain a consistent temperature.
Step 2: Prepare the Dry Coating
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Combine Dry Ingredients
In a resealable plastic bag, mix the all-purpose flour, corn starch, meat tenderizer, garlic powder, onion powder, thyme, cayenne pepper, and paprika. This dry coating will add flavor to each tender. -
Coat the Chicken Tenders
Add the chicken tenders to the bag, seal it, and shake well to coat the tenders evenly in the dry mixture.
Step 3: Make the Tempura Batter
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Whisk Together Tempura Batter Ingredients
In a medium mixing bowl or pie plate, whisk together the flour, corn starch, cold ginger ale, and salt until just combined. Don’t worry if there are lumps—tempura batter works best when not overmixed and when kept very cold.
Step 4: Prepare the Bread Crumb Coating
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Set Up a Bread Crumb Station
In a separate pie pan or shallow dish, pour the bread crumbs. This will be the final coating step before frying.
Step 5: Coat the Chicken Tenders
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Dip Each Tender in the Tempura Batter
Working in small batches (about 2-3 tenders at a time), dip each chicken tender into the tempura batter. Let any excess batter drip off before moving to the next step. -
Coat with Bread Crumbs
Roll the battered tenders in the bread crumbs to coat them evenly. This final layer will add a crispy, golden crust to each chicken finger.
Step 6: Fry the Chicken Fingers
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Fry Until Golden and Crispy
Carefully place the breaded tenders into the preheated oil. Fry in small batches for about 3 minutes, or until they are golden brown and fully cooked through. -
Drain and Serve
Remove each tender from the oil and let drain on a paper towel-lined plate. Serve immediately with your favorite dipping sauces.
Tips for Perfect Chicken Fingers
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Use Cold Ginger Ale
Cold ginger ale in the tempura batter keeps it light and crisp. If possible, chill the ginger ale and the bowl beforehand for an extra airy batter. -
Maintain Oil Temperature
Keeping the oil at a steady 375°F ensures even cooking and crispness. Avoid overcrowding the pot, which can lower the oil temperature and make the tenders greasy. -
Season to Taste
Adjust the spices in the dry coating to suit your taste preferences. For spicier tenders, increase the cayenne pepper. -
Double the Recipe for a Crowd
If you’re making these for a group, consider doubling the tempura batter and dry coating recipe. These chicken fingers are popular and disappear quickly! -
Use Parchment Paper for Easy Cleanup
Placing parchment paper under the prep area can help make cleanup easier, especially with the batter and bread crumbs.
Frequently Asked Questions (FAQs)
Q1: Can I use soda water instead of ginger ale?
Yes, you can substitute soda water for ginger ale if you want a more neutral flavor in the batter. However, ginger ale adds a unique taste and sweetness that enhances the chicken’s flavor.
Q2: Can I bake these instead of frying?
While frying gives the best results in terms of texture, you can bake the chicken tenders as a healthier option. Bake in a preheated oven at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden and crispy.
Q3: How do I know when the oil is at the right temperature?
An oil thermometer is the best tool to maintain an accurate temperature. If you don’t have one, drop a small bit of batter into the oil; if it sizzles and floats to the surface, the oil is ready.
Q4: Can I make the dry coating or tempura batter ahead of time?
Yes, you can prepare the dry coating mix in advance and store it in a sealed container. However, the tempura batter is best made fresh with cold ginger ale to keep it light and airy.
Q5: What can I serve with these chicken fingers?
These chicken fingers pair well with a variety of dipping sauces, like honey mustard, barbecue sauce, or a spicy aioli. You can also serve them with a side of coleslaw, French fries, or a fresh salad.
Q6: How should I store leftovers?
Leftover chicken fingers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer to maintain their crispiness.
Q7: Can I freeze these chicken fingers?
Yes! Freeze the cooked chicken fingers in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag or container. Reheat them directly from frozen in the oven or air fryer until heated through and crispy.
Conclusion
Lee’s Chicken Fingers are a delightful treat with a satisfyingly crisp coating and tender, juicy interior. With simple ingredients and a bit of care in each step, you can make these restaurant-quality chicken tenders at home. Perfect for dipping or just eating on their own, they’re sure to become a family favorite.