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CHICKEN FINGERS INSPIRED BY COMMUNITY

cook:

1 h

Picture for Chicken Fingers inspired by Community

3,421,480 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

US

original

metric

INGREDIENTS

For the Classic Chicken Fingers

For the Classic Chicken Fingers

peanut oil

48 oz peanut oil

eggs, beaten

3 eggs, beaten

kosher salt, divided

1 ½ tsp kosher salt, divided

all purpose flour

8 oz all purpose flour

black pepper

1 tsp black pepper

(~1.5 lb) chicken tenders

1 package (~1.5 lb) chicken tenders

For the Brine

(32 oz) of dill pickles

1 jar (32 oz) of dill pickles

buttermilk

1 cup buttermilk

kosher salt

1 tsp kosher salt

freshly ground black pepper

1 tsp freshly ground black pepper

cayenne

¼ tsp cayenne

sweet paprika

½ tsp sweet paprika

fresh bay leaf

1 fresh bay leaf

For the Chicken Fingers

For the Chicken Fingers

(~1.5 lb) chicken tenders

1 package (~1.5 lb) chicken tenders

peanut oil

48 oz peanut oil

garlic powder

1 tsp garlic powder

onion powder

1 tsp onion powder

sweet paprika

½ tsp sweet paprika

cayenne

½ tsp cayenne

kosher salt

1 tsp kosher salt

freshly ground black pepper

½ tsp freshly ground black pepper

all purpose flour

2 cup all purpose flour

corn flakes, finely crushed

1 cup corn flakes, finely crushed

Tbsp cornstarch

¼ cup Tbsp cornstarch

egg whites

3 egg whites

DIRECTIONS

1.

For the Classic Chicken Fingers

1.

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

peanut oil

48 oz peanut oil

2.

Combine the eggs and salt in a large shallow dish.

eggs, beaten

3 eggs, beaten

kosher salt, divided

½ tsp kosher salt, divided

3.

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

all purpose flour

8 oz all purpose flour

black pepper

1 tsp black pepper

kosher salt, divided

1 tsp kosher salt, divided

4.

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

(~1.5 lb) chicken tenders

1 package (~1.5 lb) chicken tenders

5.

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

6.

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

7.

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

8.

For the Advanced Chicken Fingers

1.

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

(32 oz) of dill pickles

1 jar (32 oz) of dill pickles

2.

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

(32 oz) of dill pickles

1 jar (32 oz) of dill pickles

buttermilk

1 cup buttermilk

kosher salt

1 tsp kosher salt

freshly ground black pepper

1 tsp freshly ground black pepper

cayenne

¼ tsp cayenne

sweet paprika

½ tsp sweet paprika

fresh bay leaf

1 fresh bay leaf

3.

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

(~1.5 lb) chicken tenders

1 package (~1.5 lb) chicken tenders

4.

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

peanut oil

48 oz peanut oil

5.

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

garlic powder

1 tsp garlic powder

onion powder

1 tsp onion powder

sweet paprika

½ tsp sweet paprika

cayenne

½ tsp cayenne

kosher salt

1 tsp kosher salt

freshly ground black pepper

½ tsp freshly ground black pepper

all purpose flour

2 cup all purpose flour

corn flakes, finely crushed

1 cup corn flakes, finely crushed

Tbsp cornstarch

¼ cup Tbsp cornstarch

6.

Add the egg whites into another shallow baking dish.

egg whites

3 egg whites

7.

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.

8.

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

9.

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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