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CHICKEN FINGERS INSPIRED BY COMMUNITY

Name: Chicken Fingers inspired by Community
Cook time: 3600 s
Total time: 3600 s
Yield: 4 servings
Ingredients: For the Classic Chicken Fingers; 48 oz peanut oil; 3 eggs, beaten; 1 1/2 tsp kosher salt, divided; 8 oz all purpose flour; 1 tsp black pepper; 1 package (~1.5 lb) chicken tenders; For the Brine; 1 jar (32 oz) of dill pickles; 1 cup buttermilk; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1/4 tsp cayenne; 1/2 tsp sweet paprika; 1 fresh bay leaf; For the Chicken Fingers; 1 package (~1.5 lb) chicken tenders; 48 oz peanut oil; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp sweet paprika; 1/2 tsp cayenne; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 cup all purpose flour; 1 cup corn flakes, finely crushed; 1/4 cup Tbsp cornstarch; 3 egg whites

cook:

1 h

Picture for Chicken Fingers inspired by Community

3,507,011 views This week we dove into a Greendale staple, chicken fingers: simple, classic, and oh-so delicious. But if you’re really looking for the flavor of victory, try our advanced pickle-brined chicken fingers.

4 servings

original

metric

INGREDIENTS

For the Classic Chicken Fingers

48 oz peanut oil

3 eggs, beaten

1 ½ tsp kosher salt, divided

8 oz all purpose flour

1 tsp black pepper

1 package (~1.5 lb) chicken tenders

For the Brine

1 jar (32 oz) of dill pickles

1 cup buttermilk

1 tsp kosher salt

1 tsp freshly ground black pepper

¼ tsp cayenne

½ tsp sweet paprika

1 fresh bay leaf

For the Chicken Fingers

1 package (~1.5 lb) chicken tenders

48 oz peanut oil

1 tsp garlic powder

1 tsp onion powder

½ tsp sweet paprika

½ tsp cayenne

1 tsp kosher salt

½ tsp freshly ground black pepper

2 cup all purpose flour

1 cup corn flakes, finely crushed

¼ cup Tbsp cornstarch

3 egg whites

TOOLS

Babish Cast Iron Skillet

DIRECTIONS

For the Classic Chicken Fingers

Start heating the oil in a large high-sided skillet to 375°F.

48 oz peanut oil

Combine the eggs and salt in a large shallow dish.

3 eggs, beaten

½ tsp kosher salt, divided

In another large shallow dish, combine the flour, remaining salt, and pepper.

8 oz all purpose flour

1 tsp black pepper

1 tsp kosher salt, divided

Dredge the chicken tenders starting with the egg mixture and then, moving onto the flour mixture. Repeat the dredging process for a double-coat.

1 package (~1.5 lb) chicken tenders

Fry the tenders at 375°F for 5-8 minutes or until the internal temperature reaches 165°F.

Transfer the fried tenders to a large rimmed baking sheet lined with paper towels.

Allow the chicken to cool for 5-10 minutes before serving.

For the Advanced Chicken Fingers

Drain the pickle brine from the pickle jar. Reserve the pickles for another use.

1 jar (32 oz) of dill pickles

Combine the pickle brine, buttermilk, salt, pepper, cayenne, paprika, and bay leaf in a sealable container.

1 jar (32 oz) of dill pickles

1 cup buttermilk

1 tsp kosher salt

1 tsp freshly ground black pepper

¼ tsp cayenne

½ tsp sweet paprika

1 fresh bay leaf

Add the chicken to the marinade and cover with a lid. Refrigerate for a minimum of 8 hours or up to 36 hours.

1 package (~1.5 lb) chicken tenders

Once the chicken is ready, start heating the oil in a large high-sided skillet to 375°F.

48 oz peanut oil

Combine the garlic powder, onion powder, paprika, cayenne, salt, pepper, flour, cornflakes, and cornstarch in a shallow baking dish.

1 tsp garlic powder

1 tsp onion powder

½ tsp sweet paprika

½ tsp cayenne

1 tsp kosher salt

½ tsp freshly ground black pepper

2 cup all purpose flour

1 cup corn flakes, finely crushed

¼ cup Tbsp cornstarch

Add the egg whites into another shallow baking dish.

3 egg whites

Transfer the chicken from the marinade and into the egg whites. Then, one piece at a time, dip the chicken pieces in the flour dredge. Allow the chicken fingers to sit in the flour dredge for 10 minutes before frying.

Fry the chicken fingers for 5-8 minutes or until the internal temperature reaches 165°F.

Transfer the chicken fingers to a large rimmed baking sheet lined with paper towels and let it cool for 5-10 minutes before serving.

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